Afghani Sesame is a very early maturing, dependable cultivar that likes hot weather.
Up to 3í tall, it produces an abundance of seed pods that burst open when ripe, with 80-100 tan seeds per pod. The tillers are candelabra- like and are delicately, strikingly beautiful.
An annual herb grown for its edible seeds in long pods. Tropical and heat loving, it thrives wherever cotton can be raised. Dried seeds taste nutty; their flavor is dramatically increased by toasting. Seeds are dry roasted and used whole in cooking or ground and used as a paste for flavor. Used extensively in Asian, East Indian and Mediterranean cuisines.
Sesame seeds are thought to be one of the first spices, oil and culinary seeds. Cultivated since as early as 3,000 and perhaps even 3,500 BC. First domesticated in India, it was cultivated at Harappa in the Indus Valley between 2250 and 1750 BC. The name derives from SÍsamon --taken by Hippocrates (469-300 B.C.) from the Arabic. Thought to have originated in tropical Africa, has been in the United States since the 1600s when African slaves brought seeds here.
Approx 100 seeds per pack