TIGERNUTS OIL[CYPERUS ESCULENTUS]

Listing description

This is a high quality oil extracted by a cold, virgin process in order to ensure that it retains all the unique nutritious qualities of the Tigernut itself. Tigernut oil was first used by Egyptians 4000 years ago in preference to olive oil. Indeed, it is generally considered a healthier alternative.

The oil is golden brown in colour and has a rich, nutty taste. Tigernut oil is also a fantastic component of beauty products. It has a high oleic acid content and low acidity, and so is excellent for the skin.

Detailed description

PROPERTIES OF TIGERNUTS OIL:

- High content of oleic acid (Monounsaturated fat acid which has a bigger resistance to chemical decomposition).

- Content in polyunsaturated fatty acid (linoleic acid & linolenic acid) enough to cover daily minimum needs (around 10 gr).

- High content of Vitamin E (alpha-tocopherol).

- Higher oxidative stability than other oils, due to its content of polyunsaturated fatty acids and gamma-tocoferol.

TERAPHEUTIC PROPERTIES OF TIGERNUTS OIL:

- Reduces “bad” (LDL) cholesterol and increases “good” (HDL) cholesterol.
- Reduces levels of triglycerides in blood.
- Reduces risk of formation of bloody clots and produces dilatation in veins, preventing arteriosclerosis.
- Positive effects on digestive secretions (gastric, pancreatic and biliar), due to high content of oleic acid, the most powerful stimulator of production of Colecistokine (Responsible for digestive secretions).
- Stimulation of the absorption of calcium in bones and the production of new bony material, due to short and medium chain fatty acids, oleic acid and essential fatty acids.
- Effective against skin alterations, aging process, etc, due to its elevated contents of Vitamin E, which activates microcirculation of skin.
- Recommended for infants and the elderly because of its content in Vitamin E and the antioxidant effect of it in the cell membrane.
- Recommended for those dieting due to the high occurrence of Vitamin E.
- Helps to fix the embryo in the uterus and increases fertility of men and women, due to its high contents of Vitamin E.
- Avoids oxidation of lipoproteins, also called transporters of cholesterol in blood (related to the development of cardiovascular illness), and other substances (related to the development of some kinds of cancer).

PRICE

$108.96/KG OR $49.52/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

PALM OIL SLUDGE[ELAEIS GUINEENSIS]

Listing description

Elaeis guineensis is a species of palm commonly called African oil palm or macaw-fat.^[2] It is the principal source of palm oil. It is native to west and southwest Africa, specifically the area between Angola and the Gambia; the species name guineensis refers to the name for the area, Guinea, and not the modern country which now bears that name.

Detailed description

The species is also now naturalised in Madagascar, Sri Lanka, Malaysia, Sumatra, Central America, the West Indies and several islands in the Indian and Pacific Oceans. The closely related American oil palm Elaeis oleifera and a more distantly related palm, Attalea maripa, are also used to produce palm oil.
Human use of oil palms may date as far back as 5,000 years in West Africa; in the late 1800s, archaeologists discovered palm oil in a tomb at Abydos dating back to 3,000 BCE.^[3] It is thought that Arab traders brought the oil palm to Egypt.^[4]

Description

Mature palms are single-stemmed and grow to 20 m tall. The leaves are pinnate and reach between 3-5 m long. A young palm produces about 30 leaves a year. Established palms over 10 years produce about 20 leaves a year. The flowers are produced in dense clusters; each individual flower is small, with three sepals and three petals.
The palm fruit takes five to six months to mature from pollination to maturity. It is reddish, about the size of a large plum, and grows in large bunches. Each fruit is made up of an oily, fleshy outer layer (the pericarp), with a single seed (the palm kernel), also rich in oil. When ripe, each bunch of fruit weighs 40–50 kg (88–110 lb).

Planting

For each hectare of oil palm, which is harvested year-round, the annual production averages 10 tonnes^{[citation needed]} of fruit yielding 4,000 kg of palm oil and 750 kg^{[citation needed]} of seed kernels yielding 500 kg of high quality palm kernel oil, as well as 600 kg of kernel meal. Palm fronds and kernel meal are processed for use as livestock feed.^[5]
All modern, commercial planting material consists of tenera palms or DxP hybrids, which are obtained by crossing thickshelled dura with shell-less pisifera. Although common commercial germinated seed is as thick-shelled as the dura mother palm, the resulting palm will produce thin-shelled tenera fruit. An alternative to germinated seed, once constraints to mass production are overcome, are tissue-cultured or "clonal" palms, which provide "true copies" of high-yielding DxP palms.
An oil palm nursery must have an uninterrupted supply of clean water and topsoil which is both well-structured and sufficiently deep to accommodate three rounds of on-site bag-filling. Approximately 35 ha can grow enough seedlings over a three-year period to plant a 5,000-ha plantation. Prenursery seedlings must be watered daily. Whenever rainfall is less than 10 mm per day, irrigation is required, and the system must be capable of uniformly applying 6.5 mm water per day.
Prenursery seedlings in the four-leaf stage of development (10 to 14 weeks after planting) are usually transplanted to the main nursery after their gradual adjustment to full sunlight and a rigid selection process. During culling, seedlings that have grassy, crinkled, twisted, or rolled leaves are discarded.
Weeds growing in the polybags must be carefully pulled out. Herbicides should not be used. Numerous insects (ants, armyworms, bagworms, aphids, thrips, mites, grasshoppers, and mealybugs) and vertebrates (rats, squirrels, porcupines, wild boar, and monkeys) are pests in oil palm nurseries and must be carefully identified before control measures are implemented.
After eight months in the nursery, normal healthy plants should be 0.8–1 m in height and display five to eight functional leaves.
The proper approach to oil palm development begins with the establishment of leguminous cover plants, immediately following land clearing. They help prevent soil erosion and surface run-off, improve soil structure and palm root development, increase the response to mineral fertilizer in later years, and reduce the danger of micronutrient deficiencies. Leguminous cover plants also help prevent outbreaks of Oryctes beetles, which nest in exposed decomposing vegetation. Both phosphorus and potassium fertilizers are needed to maximize the leguminous cover plants' symbiotic nitrogen-fixation potential of approximately 200 kg nitrogen/ha/yr, and are applied to most soils at 115 to 300 kg phosphorus oxide/ha and 35 to 60 kg potassium oxide/ha. Young palms are severely set back where grasses are allowed to dominate the inter-row vegetation, particularly on poor soils where the correction of nutrient deficiencies is difficult and costly.

Crop nutrient

Nutrient uptake is low during the first year but increases steeply between year one and year three (when harvesting commences) and stabilizes around years five to six. Early applications of fertilizer, better planting material, and more rigid culling have led to a dramatic increase in early yields in the third to sixth years from time of planting. In regions without a significant drop in rainfall, yields of over 25 tonnes of fresh fruit bunches per hectare have been achieved in the second year of harvesting.
Nitrogen deficiency is usually associated with conditions of water-logging, heavy weed infestation, and topsoil erosion. Symptoms are a general paling and stiffening of the pinnae, which lose their glossy lustre. Extended deficiency will reduce the number of effective fruit bunches produced, as well as the bunch size.
Phosphorus-deficient leaves do not show specific symptoms, but frond length, bunch size, and trunk diameter are all reduced.
Potassium deficiency is very common and is the major yield constraint in sandy or peaty soils. The most frequent symptom is "confluent orange spotting". Pale green spots appear on the pinnae of older leaves; as the deficiency intensifies, the spots turn orange or reddish-orange and desiccation sets in, starting from the tips and outer margins of the pinnae. Other symptoms are "orange blotch" and "midcrown yellowing". In soils having a low water-holding capacity (sands and peats), potassium deficiency can lead to a rapid, premature desiccation of fronds.
Copper deficiency is common on deep peat soils and occurs also on very sandy soils. It appears initially as whitish-yellow mottling of younger fronds. As the deficiency intensifies, yellow, mottled, interveinal stripes appear, and rusty, brown spots develop on the distal ends of leaflets. Affected fronds and leaflets are stunted and leaflets dry up. On sandy soils, palms recover rapidly after a basal application of 50 grams of copper sulphate. On peat soils, lasting correction of copper deficiency is difficult, as applied copper sulphate is rendered unavailable. A promising method of correcting copper deficiency on peat soil is to mix copper sulphate with clay soil and to form tennis-ball sized "copper mudballs" that are placed around the palm to provide a slow-release source of available copper.
Healthy, well selected seedlings are necessary for early and sustained high yield. In most cases, granular multinutrient compound fertilizers are the preferred nutrient source for seedlings in the nursery. Where subsoil is used to fill the polybags, extra dressings of Kieserite may be required (10-15 g every six to eight weeks). Where compound fertilizers are not available, equivalent quantities of straight materials should be used.
To maintain good fertilizer response and high yields in older palms, selective thinning is often necessary.

PRICE

$320/MT OR $0.32/KG OR $0.14/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

TEA SEED OIL[CAMELLIA SINENSIS]

Listing description

Tea seed oil (also known as Tea Oil Camellia or oil-seed Camellia) is an edible, pale amber-green fixed oil with a sweet, herbal aroma. It is cold-pressed mainly from the seeds of Camellia sinensis.

Detailed description

Tea seed oil should not be mistaken for tea tree oil (melaleuca oil), an inedible essential oil extracted from the leaves of the paperbark, Melaleuca alternifolia, and used for medicinal purposes. It should also not be mistaken for Camellia oil pressed from seeds of Camellia japonica, also known as Tsubaki oil.

Culinary uses

With its high smoke point (252°C, 485°F), tea seed oil is the main cooking oil in some of the southern provinces of China, such as Hunan—roughly one-seventh of the country's population.

Tea seed oil resembles olive oil and grape seed oil in its excellent storage qualities and low content of saturated fat. Monounsaturated oleic acid may comprise up to 88 percent of the fatty acids. It is high in vitamin E and other antioxidants and contains no natural trans fats.

Tea seed oil is used in salad dressings, dips, marinades and sauces, for sautéing, stir frying and frying and in margarine production.

PRICE

$28.21/KG OR $12.82/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

SESAME SEED OIL

Listing description

Sesame seed is one of the oldest oilseed crops known, domesticated well over 3000 years ago. Sesame has many species, most being wild and native to sub-Saharan Africa.

Detailed description

Sesame indicum, the cultivated type, originated in India.^[2] Sesame is highly tolerant to drought-like conditions and grows where other crops may fail.^[3][4]
Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines across the world.^[5][6] Like other nuts and foods, it can trigger allergic reactions in some people.^[7]
The world harvested about 4.8 million metric tonnes of sesame seeds in 2013.^[8] The largest producer of sesame seeds in 2013 was Myanmar.^[8] The world's largest exporter of sesame seeds was India, and Japan was the largest importer.
It is an annual plant growing 50 to 100 cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14 cm (1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem.
The flowers are yellow, tubular, 3 to 5 cm (1.2 to 2.0 in) long, with a four-lobed mouth. The flowers may vary in colour, with some being white, blue, or purple.
Sesame fruit is a capsule, normally pubescent, rectangular in section, and typically grooved with a short, triangular beak. The length of the fruit capsule varies from 2 to 8 cm, its width varies between 0.5 and 2 cm, and the number of loculi varies from four to 12. The fruit naturally splits open (dehisces) to release the seeds by splitting along the septa from top to bottom or by means of two apical pores, depending on the varietal cultivar. The degree of dehiscence is of importance in breeding for mechanised harvesting, as is the insertion height of the first capsule.
Sesame seeds are small. Their size, form, and colours vary with the thousands of varieties now known. Typically, the seeds are about 3 to 4 mm long by 2 mm wide and 1 mm thick. The seeds are ovate, slightly flattened, and somewhat thinner at the eye of the seed (hilum) than at the opposite end. The weight of the seeds is between 20 and 40 mg.^[6] The seed coat (testa) may be smooth or ribbed.
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.
Sesame seed is sometimes sold with its seed coat removed (decorticated). This is the variety often present on top of buns in developed economies.^[9]

Etymology and languages

The word "sesame" is from Latin sesamum or Greek sésamon - "seed or fruit of the sesame plant".
From the roots above, words with the generalized meaning “oil, liquid fat” are derived. Sesame names vary among numerous languages.^[10][11]

Origins

Sesame seed is considered to be the oldest oilseed crop known to humanity.^[3] The genus has many species, and most are wild. Most wild species of the genus Sesamum are native to sub-Saharan Africa. Sesame indicum, the cultivated type,^[2][12] originated in India.^[7][13][14]
Charred remains of sesame recovered from archeological excavations have been dated to 3500-3050 BC.^[15] Fuller claims trading of sesame between Mesopotamia and the Indian sub-continent occurred by 2000 BC.^[16] Some reports claim sesame was cultivated in Egypt during the Ptolemiac period,^[17] while others suggest the New Kingdom^[18][19][20]
Records from Babylon and Assyria, dating about 4000 years ago, mention sesame. Egyptians called it sesemt, and it is included in the list of medicinal drugs in the scrolls of the Ebers Papyrus dated to be over 3600 years old. Archeological reports from Turkey indicate that sesame was grown and pressed to extract oil at least 2750 years ago in the empire of Urartu.^[6][21][22]
The historic origin of sesame was favored by 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.

Cultivation

Sesame is very 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, as well as presence of excess water, the yields are significantly lower in either conditions. 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 high harvest-shattering losses. Wind can also cause shattering at harvest.
Initiation of flowering is sensitive to photoperiod and to sesame variety. The photoperiod also impacts the oil content in sesame seed; increased photoperiod increases oil content. The oil content of the seed is inversely proportional to its protein content.
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 low tolerance for soils with high salt and water-logged conditions. Commercial sesame crops require 90 to 120 frost free days. Warm conditions above 23 °C (73 °F) favor growth and yields. While sesame crops can grow in poor soils, the best yields come from properly fertilized farms.^[6][23]
Since sesame is a small, flat seed, it is difficult to dry it after harvest because the small seed makes movement of air around the seed difficult. Therefore, the seeds need to be harvested as dry as possible and stored at 6% moisture or less. If the seed is too moist, it can quickly heat up and become rancid.^[5]

Processing

After harvesting, the seeds are usually cleaned and hulled. In some countries, once the seeds have been hulled, they are passed through an electronic colour-sorting machine that rejects any discolored seeds to ensure perfect colour. This is done 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 oil production.

Production and trade

Top five sesame producers in 2013[8]
Country	Production (million ton)	Yields (ton/hectare)
Myanmar	0.89	0.56
India	0.64	0.34
China	0.59	1.31
Sudan	0.56	0.26
Tanzania	0.42	0.67
World Total	4.8	0.49

In 2013, the global harvest from an aggregate of 9.4 million hectares was about 4.8 million metric tonnes of sesame seeds, with Myanmar, India, and China as the top three producers accounting for 44% of global production (table).^[8] In total for 2013, Asia produced 2.46 million metric tons, the most of any continent.^[8]
The most productive sesame seed farms in the world in 2013 were in the European Union with an average composite yield of 6.3 metric tonnes per hectare (compared to the global average of 0.5);^[8] Italy reported the highest nationwide yield of 8.5 metric tonnes per hectare.^[8] A large yield gap and farm loss differences exist between major sesame seed producers, in part because of knowledge gap, poor crop management practices, and use of technologies.
The white and other lighter-coloured sesame seeds are common in Europe, the Americas, West Asia, and the Indian subcontinent. The black and darker-coloured sesame seeds are mostly produced in China and southeast Asia. Africa produces a variety of sesame seeds.^{[citation needed]}
Beginning in the 1950s, U.S. production of the crop has been largely centered in Texas, with acreage fluctuating between 10,000 and 20,000 acres (40 to 80 km²) in recent years. The country's crop does not make up a significant global source; imports have now outstripped domestic production.^[23]

Trade

The world traded over a billion dollars worth of sesame seeds in 2010. The trade volume has been increasing rapidly in the last two decades.
Japan is the world's largest sesame importer. Sesame oil, particularly from roasted seed, is an important component of Japanese cooking and traditionally the principal use of the seed. China is the second-largest importer of sesame, mostly oil-grade. China exports lower-priced food-grade sesame seeds, particularly to southeast Asia. Other major importers are the United States, Canada, the Netherlands, Turkey, and France.
Sesame seed is a high-value cash crop. Prices have ranged between US$800 and 1700 per metric ton between 2008 and 2010.
Sesame exports sell across a wide price range. Quality perception, particularly how the seed looks, is a major pricing factor. Most importers who supply ingredient distributors and oil processors only want to purchase scientifically treated, properly cleaned, washed, dried, colour-sorted, size-graded, and impurity-free seeds with a guaranteed minimum oil content (not less than 40%) packed according to international standards. Seeds that do not meet these quality standards are considered unfit for export and are consumed locally. In 2008, by volume, premium prices, and quality, the largest exporter was India, followed by Ethiopia and Myanmar.^[5][26]

Nutritional information

Nutrition data – Roasted and Dried Whole Sesame Seeds

Sesame seed kernels, whole, roasted & toasted Nutritional value per 100 g (3.5 oz) Energy 565 kcal (2,360 kJ) Carbohydrates 25.7 g Sugars 0.48 g Dietary fiber 14.0 g Fat 48.00 g Protein 16.96 g Tryptophan 0.371 g Threonine 0.704 g Isoleucine 0.730 g Leucine 1.299 g Lysine 0.544 g Methionine 0.560 g Cystine 0.342 g Phenylalanine 0.899 g Tyrosine 0.710 g Valine 0.947 g Arginine 2.515 g Histidine 0.499 g Alanine 0.886 g Aspartic acid 1.574 g Glutamic acid 3.782 g Glycine 1.162 g Proline 0.774 g Serine 0.925 g Vitamins Thiamine (B1) (70%) 0.8 mg Riboflavin (B2) (21%) 0.25 mg Niacin (B3) (31%) 4.6 mg Folate (B9) (25%) 98 μg Vitamin C (0%) 0.0 mg Minerals Calcium (99%) 989 mg Iron (114%) 14.8 mg Magnesium (100%) 356 mg Manganese (119%) 2.5 mg Phosphorus (91%) 638 mg Potassium (10%) 475 mg Sodium (1%) 11 mg Zinc (75%) 7.16 mg Other constituents Water 3.3 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

Sesame seed kernels, dried Nutritional value per 100 g (3.5 oz) Energy 573 kcal (2,400 kJ) Carbohydrates 23.45 g Sugars 0.3 g Dietary fiber 11.8 g Fat 49.7 g Protein 17.7 g Tryptophan 0.330 g Threonine 0.730 g Isoleucine 0.750 g Leucine 1.500 g Lysine 0.650 g Methionine 0.880 g Cystine 0.440 g Phenylalanine 0.940 g Tyrosine 0.790 g Valine 0.980 g Arginine 3.250 g Histidine 0.550 g Alanine 0.990 g Aspartic acid 2.070 g Glutamic acid 4.600 g Glycine 1.090 g Proline 1.040 g Serine 1.200 g Hydroxyproline 0.000 g Vitamins Thiamine (B1) (70%) 0.8 mg Riboflavin (B2) (21%) 0.25 mg Niacin (B3) (30%) 4.5 mg Folate (B9) (24%) 97 μg Vitamin C (0%) 0.0 mg Minerals Calcium (98%) 975 mg Iron (112%) 14.6 mg Magnesium (99%) 351 mg Manganese (119%) 2.5 mg Phosphorus (90%) 629 mg Potassium (10%) 468 mg Sodium (1%) 11 mg Zinc (82%) 7.8 mg Other constituents Water 4.69 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

For a 100-gram serving, sesame seeds (whether roasted or just dried) are rich in calories (565 kcal), providing an excellent source of essential nutrients as part of the Daily Value (DV, tables). While containing high amounts of protein, dietary fiber, and total fat (mainly as linoleic acid and oleic acid), sesame seeds are also particularly rich (> 20% DV) in B vitamins and the dietary minerals manganese, magnesium, calcium, iron, and zinc (table).
The flour that remains after oil extraction from sesame seeds is 35-50% protein and contains carbohydrates. This flour, also called sesame meal, is an excellent high-protein feed for poultry and livestock.^[5][6]

Chemical composition

Sesame seeds contain the lignans, sesamolin, sesamin, pinoresinol and lariciresinol.^[27][28]

Cuisine

Sesame seed is a common ingredient in various cuisines. It is used whole in cooking for its rich, nutty flavour. Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. In Sicily and France, the seeds are eaten on bread (ficelle sésame, sesame thread). In Greece, the seeds are also used in cakes.
Fast-food restaurants use buns with tops sprinkled with sesame seeds. About 75% of Mexico's sesame crop is purchased by McDonald's^[29] for use in their sesame seed buns worldwide.^[30]
In Asia, sesame seeds are sprinkled onto some sushi-style foods.^{[clarification needed]} In Japan, whole seeds are found in many salads and baked snacks, and tan and black sesame seed varieties are roasted and used to make the flavouring gomashio. East Asian cuisines, like Chinese cuisine, use sesame seeds and oil in some dishes, such as dim sum, sesame seed balls (Chinese: 麻 糰; pinyin: mátuǎn or 煎堆; Cantonese: jin deui), and the Vietnamese bánh rán. Sesame flavour (through oil and roasted or raw seeds) is also very popular in Korean cuisine, used to marinate meat and vegetables. Chefs in tempura restaurants blend sesame and cottonseed oil for deep-frying.
Sesame, or simsim as it is known in East Africa, is used in African cuisine. In Togo, the seeds are a main soup ingredient and in the Democratic Republic of the Congo and in the north of Angola, wangila is a delicious dish of ground sesame, often served with smoked fish or lobster.
Sesame seeds and oil are used extensively in India. In most parts of the country, sesame seeds mixed with heated jaggery, sugar, or palm sugar is made into balls and bars similar to peanut brittle or nut clusters and eaten as snacks. In Manipur, black sesame is used in the preparation of thoiding and in singju (a kind of salad). Thoiding is prepared with ginger and chili and vegetables are used in the spicy singu dish. In Assam, black sesame seeds are used to make til pitha and tilor laru (sesame seed balls) during bihu. In Punjab and Tamil Nadu, a sweet ball called pinni (پنی) in Urdu and ell urundai in Tamil, ellunda (എള്ളുണ്ട) in Malayalam, yellunde (sesame ball, usually in jaggery) in Kannada and tilgul in Marathi, is made of its seeds mixed with sugar. It is eaten in various forms during the festival of Makar Sankranti.
Also in Tamil Nadu, sesame oil used extensively in their cuisine, milagai podi, a ground powder made of sesame and dry chili is used to enhance flavor, and is consumed along with other traditional foods such as idli. In Tamil Nadu and Andhra Pradesh, sesame oil is used as a preservative, as well as to temper the heat of their spicy foods, pickles, and condiments.
Sesame seed cookies and wafers, both sweet and savory, are popular in places such as Charleston, South Carolina. Sesame seeds, also called benne, are believed to have been brought into 17th-century colonial America by West African slaves. Since then, they have become part of various American cuisines.
In Caribbean cuisine, sugar and white sesame seeds are combined into a bar resembling peanut brittle and sold in stores and street corners.
Sesame is a popular and essential ingredient in many Middle Eastern cuisines. Sesame seeds are made into a paste called tahini (used in various ways, including hummus bi tahini) and the Middle Eastern confection halvah. Ground and processed, the seed is also used in sweet confections.
In South Asia, Middle East, and East Asian cuisines, popular confectionery are made from sesame mixed with honey or syrup and roasted into a sesame candy. In Japanese cuisine goma-dofu (胡麻豆腐) is made from sesame paste (tahini) and starch.
Mexican cuisine refers to sesame seeds as ajonjolí. It is mainly used as a sauce additive, such as mole or adobo. It is often also used to sprinkle over artisan breads and baked in traditional form to coat the smooth dough, especially on whole-wheat flatbreads or artisan nutrition bars, such as alegrías.
In Sicilian cuisine, what are commonly called "Italian sesame seed cookies" are known as giuggiuleni . A giuggiulena usually refers to a cookie, while a giurgiulena usually refers to a nougat-like candy, often made as a Christmas food. Both are alternative spellings for "sesame seed" in the Sicilian language.
Sesame oil is sometimes used as a cooking oil in different parts of the world, though different forms have different characteristics for high-temperature frying. The "toasted" form of the oil (as distinguished from the "cold-pressed" form) has a distinctive pleasant aroma and taste, and is used as table condiment in some regions, especially in East Asia. Toasted sesame oil is also added to flavor soups and other hot dishes, usually just before serving, to avoid dissipating the volatile scents too rapidly.
Although sesame leaves are edible as a leaf vegetable, recipes for Korean cuisine calling for "sesame leaves" are often a mistranslation, and really mean perilla.

PRICE

$88.52/KG OR $40.23/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com