Ajonjoli, Bene, Bene Seeds, Beniseed, Benne, Bijan, Chi mah, Gingelly, Gingili, Gingilli, Goma, Hak chi mah, Semsem, Sesam, Sesamo, Simsim, Tahina, Tahine, Tahini, Teel, Til

Sesame seeds are contained in the pods of a tropical plant. They are tiny, flat ovals, measuring about 3 mm (1/8 in) long. Seed colour can vary, though they are usually beige or creamy white when husked. The seeds are sold dried and whole or ground to form tahini paste
Bouquet: Nutty and earthy
Flavour: Nutty
Hotness: Neutral

Sesame oil is mildly laxative, emollient and demulcent. The seeds and fresh leaves may be used as a poultice. The oil has wide medical and pharmaceutical application.

The simplest and now commonest use of sesame is as whole seeds sprinkled over cakes and breads, like poppy seeds. In Syria and Lebanon it is mixed with sumac and thyme to make the condiment zatar. Sesame is a key ingredient in halva, the Middle Eastern confection, where the seeds are ground and pressed into blocks with various sweet or nutty ingredients. Sesame in its ground form, tahini, is widely used throughout the Middle East and Mediterranean. It is a flavouring for hummus, a sauce for kebabs and is often mixed with lemon and garlic to make a bread dip — a popular Arab appetizer or mezze. In Mexico, its oil is called ajonjoli which is frequently used for cooking. Black sesame appears frequently in Chinese, Japanese and Korean dishes where meat or fish is rolled in the seeds before cooking for a crunchy coating. Black sesame is an ingredient of gomassio, the Japanese tabletop condiment, and other colourful rice and noodle dishes.