Sesame seeds are believed to be one of the worlds' first spices.
First domesticated in India, cultivated at Harappa in the Indus Valley between 2250 and 1750 BC. Single stem with oval leaves and tubular flowers are yellow to blue or purple. Grown for its edible seeds in long pods that burst open when ripe. 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. Black varieties are prized in the Far East, which have a rich earthy, nutty flavor and have high amounts of protein, phosphorous, iron and magnesium.
Approx 100 seeds per pack