Sesame is grown primarily for its seeds ranging from cream-white to charcoal-black in color.

In general, the paler varieties of sesame seem to be more valued in the West and Middle East, while both the pale and black varieties are prized in the Far East.

The small sesame seed is used whole in cooking for its rich nutty flavor.

Sesame seeds are sometimes added to breads, bagels and buns. Sesame seeds may be baked into crackers in the form of bread sticks.

Sesame seeds are also sprinkled onto sushi style foods. Whole seeds are found in many salads and baked snacks in Japan.

In Greece the seeds are used in cakes and as a main ingredient in soups. The seeds are also eaten on bread in Sicily and France.

About one-third of Mexico’s sesame crop is purchased for sesame seed buns by MacDonald.

A favorite sweet made from the seeds is called

Pinni in Urudu,

‘Ell urundai’ in Tamil,

“Ellunda”in Malayalam,

“Yellunde” in Kannada, and

tilgul in Marathi.

It is made of sesame seeds mixed with sugar or jaggery.

Sesame oil used in Tamil Nadu with the hot spicy Milagaai podi to enhance flavor of foods such as Idli and dosa and also in making pickles.

Sesame seed cookies and wafers, both sweet and savory, are still consumed today in South California.

Ground and processed seeds can a be used in sweet confections, sesame candy, hummus and halvah.

Names in Indian languages:-

Sanskrit and Hindi…….Til.

Oriya………………………Rashi.

Telugu…………………….Nuvvulu.

Tamil………………………Ell.

Malayalam………………Ellu.

Kannadam………………Ellu