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Our hulled sesame seeds are certified organic and without the shells!
Sesame is believed to have been one of the first condiments as well as one of the first plants to be used for its edible oil. The tiny oval seeds are covered with a thin edible hull and have a nutty flavor, are used by the Chinese to flavor cakes, cookies, and popular desserts such as sesame seed balls and fried custard. Both black and white sesame seeds are used in Chinese cooking. Like sesame oil, white sesame seeds have a nutty flavor, while black sesame seeds taste more bitter.
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Sesame seeds help to protect the body from free radicals. They are a key source of phytic acid, magnesium and calcium. Phytic acid could inhibit cancer, specifically of the colon.
How much sesame seeds should you eat?
Like most seeds and nuts, sesame seeds are high in calories, and should therefore not be eaten in great quantities.
Sesame seed kernels are a nourishing food. The hard husk of sesame seeds must be removed prior to consumption, for it is abrasive on the intestines and rather bitter, due to its high concentration of oxalic acid. The husk is also very rich in calcium, iron and vitamin B I, but these are unfortunately non extractable by human digestive means.
Natural Benefits and Curative Properties
There are three varieties of sesame seeds; black, white and red. The black variety yields the best quality of oil and is also best suited for medicinal purposes. The white seeds are extremely rich in calcium and are useful in all cases of calcium deficiency. The red variety is exceptionally rich in iron. The seeds are emollient that softens the skin, nourishing tonic, emmenagogue that stimulates menstruation, demulcent or soothing, laxative, diuretic and fattening.
The oil extracted from sesame seeds is of very high medicinal quality. Charak, the great medical authority of ancient India, has said that of all the oils, the gingelly or sesame-oil is the best. It has the finest flavor and a high boiling point. This latter quality is important from the health point of view, for it indicates that less molecular restructuring takes place in sesame oil than any other seed oil.
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