Sesame brussel sprouts recipe
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The site owner may have set restrictions that prevent you from accessing the site. For another “black sesame” crop plant of western and central Africa see Sesamum radiatum. Numerous wild relatives occur in Africa and a smaller number in India. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. Sesamum has many other species, most being wild and native to sub-Saharan Africa. The word “benne” was first recorded to be used in English in 1769 and comes from Gullah benne which itself derives from Malinke bĕne.
Sesame seed is considered to be the oldest oilseed crop known to humanity. The genus has many species, and most are wild. Most wild species of the genus Sesamum are native to sub-Saharan Africa. Archaeological remnants of charred sesame dating to about 3500-3050 BCE suggest sesame was domesticated in the Indian subcontinent at least 5500 years ago.
It has been claimed that trading of sesame between Mesopotamia and the Indian subcontinent occurred by 2000 BC. Some reports claim sesame was cultivated in Egypt during the Ptolemaic period, while others suggest the New Kingdom. Historically, sesame was favored for its ability to grow in areas that do not support the growth of other crops. It is also a robust crop that needs little farming support—it grows in drought conditions, in high heat, with residual moisture in soil after monsoons are gone or even when rains fail or when rains are excessive. It was a crop that could be grown by subsistence farmers at the edge of deserts, where no other crops grow.
Sesame has been called a survivor crop. The flowers may vary in colour, with some being white, blue, or purple. Sesame seeds occur in many colours depending on the cultivar. The most traded variety of sesame is off-white coloured. Other common colours are buff, tan, gold, brown, reddish, gray, and black.
The colour is the same for the hull and the fruit. Sesame fruit is a capsule, normally pubescent, rectangular in section, and typically grooved with a short, triangular beak. The degree of dehiscence is of importance in breeding for mechanised harvesting, as is the insertion height of the first capsule. Their sizes vary with the thousands of varieties known. The mass of 100 seeds is 0. Sesame varieties have adapted to many soil types. The high-yielding crops thrive best on well-drained, fertile soils of medium texture and neutral pH.
However, these have a low tolerance for soils with high salt and water-logged conditions. Commercial sesame crops require 90 to 120 frost-free days. While sesame crops can grow in poor soils, the best yields come from properly fertilized farms. Initiation of flowering is sensitive to photoperiod and sesame variety. The oil content of the seed is inversely proportional to its protein content. Sesame is drought-tolerant, in part due to its extensive root system. However, it requires adequate moisture for germination and early growth.
While the crop survives drought and the presence of excess water, the yields are significantly lower in either condition. Moisture levels before planting and flowering impact yield most. Most commercial cultivars of sesame are intolerant of water-logging. Rainfall late in the season prolongs growth and increases loss to dehiscence, when the seedpod shatters, scattering the seed. Wind can also cause shattering at harvest.
Sesame seeds are protected by a capsule that bursts when the seeds are ripe. The time of this bursting, or “dehiscence”, tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening until all the capsules have opened. Since sesame is a small, flat seed, it is difficult to dry it after harvest because the small seed makes the movement of air around the seed difficult. If the seed is too moist, it can quickly heat up and become rancid. After harvesting, the seeds are usually cleaned and hulled. In some countries, once the seeds have been hulled, they are passed through an electronic color-sorting machine that rejects any discolored seeds to ensure perfect color, because sesame seeds with consistent appearance are perceived to be of better quality by consumers, and sell for a higher price. Immature or off-sized seeds are removed and used for sesame oil production.
