Botanical name - Sesamum indicum
Country of Origin - Central America
Widely enjoyed in Middle Eastern and Asian cooking, sesame seeds have a nutty, earthy aroma and taste-- which is enhanced by roasting. The seeds are often sprinkled over cakes and breads.
In Syria and Lebanon, they're mixed with thyme and sumac to make a condiment called zatar. And in the Mediterranean, a tahini paste is made from the seeds. Sesame seeds are also an important ingredient in halvah (a Jewish sweet). In India the seeds are ground and used for flavour and thickening in spiced dishes. In China they're popular in stir-fries and oils.
Try sesame seeds sprinkled on grains and steamed vegetables, and stir them into bread batters.
Gomasio-- a delicious condiment to be sprinkled on dishes before serving-- is also made with roasted sesame seeds. To make your own, simply grind together roasted sesame seeds and natural sea salt (in whatever proportions suit your taste).