**SESAME SEED, SESAMUM INDICUM, HU MA, TIL, WIJEN, MUKI GOMA, BIJAN, THALA, NGA DEE LA**

Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.

An annual herb of the Pedaliaceae family which grows extensively in Asia, particularly in Burma, China and India. Sesame plants yield many small, oval, edible seeds, two kinds of which are used iin Asian cooking. They have an agreeable, nutty flavor and high oil content. Also known as hu ma (foreign hemp)(China); til (India); wijen(Indonesia); muki goma (tan hulled)(Japan); bijan (Malaysia); thala (Sri Lanka); nga dee la (Thailand)

This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.

Hahn, Emily and the Editors of Time-Life Books. 1968. The Cooking of China. TIME-LIFE BOOKS, New York.

Tiny, flat seeds, either black or white

Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.

The edible seeds of an East Indian herb, which has a rosy or white flower. The seeds,w hich flavor bread, crackers, cakes, confectionery, etc., yield a pale yellow, bland tasting, almost odorless oil used in the manufacture of margarine. The oil has been used as a laxative and skin softener, and contains elements active against lice. Bland taste flavoring. No known toxicity except for allergies. GRAS ACCEPTABLE

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is the edible seeds of this plant, which are used whole or have the oil extracted. -
ORIGIN late Middle English: via Latin from Greek sesamon, sesame, compare with Arabic simsim.

Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.

is the seed of Sesamum indicum L. plant. It has a sweet, "nutty" flavor. It yields sesame oil. It is used in breads, meats, and vegetables. It is also termed benne.

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