Ground Black Sesame Seeds (Nature's Anti-Oxidant Seed)

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Health Benefits of Black Sesame Seeds

Black sesame seeds are small, flat seeds, dark in color, that are used in cooking or for their medicinal properties. The use of sesame seeds and sesame oil dates back thousands of years. According to Assyrian legend, when the gods met to create the world, they drank wine made from sesame seeds. In early Hindu legends, tales are told in which sesame seeds represent a symbol of immortality. "Open sesame," the famous phrase from the Arabian Nights, reflects the distinguishing feature of the sesame seed pod, which bursts open sending the seeds flying, when it reaches maturity.   They have a sweet and nutty flavor.

Description

Black sesame seeds are often used in Middle Eastern, Indian and Chinese Asian cooking and are quite high in nutritional value. The seeds are harvested and dried during early fall and then used for culinary or medicinal purposes. Sesame seeds were one of the first substances used to make cooking oil. They were also used as one of the first condiments, on breads, and as black sesame seed soup dessert. Black Sesame seeds are great sprinkled on breakfast cereal or on buttered toast for a zesty, healthy 'begin-the-day vitamin/mineral treat.

Vitamins & Minerals

Black sesame seeds are high in calcium, iron, copper, magnesium, manganese, vitamin B1, zinc and dietary fiber, and phosphorus. These minerals help to support healthy bones, muscles, blood, and nervous system. Copper strengthens blood vessels, joints, and bones, is helpful in relieving arthritis, and promotes healthy skin and hair.  Magnesium supports vascular and respiratory health. It also contains zinc and calcium, which also improve bone health. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.

Uses & Precautions

 Used liberally in Chinese cooking, sesame oil is added to many dishes as a seasoning just before serving to benefit fully from its unique fragrance. Chinese confectioners have long favored the use of sesame seeds as a coating on their deep-fried sweets, still available in Oriental bakeries today. Korean cuisine combines sesame, garlic, and pimiento as a triad in many of their traditional dishes.

Black sesame seeds are used to improve the health of the bowels. In Chinese medicine they are used to promote health to the kidney and liver, and to treat constipation and promote regular bowel movements. For those prone to or suffering from loose stools or diarrhea, black sesame seeds may make the problem worse. If you suffer from this, it is therefore best to consult your doctor before taking black sesame seeds as a supplement.

In her book, ‘The Tao of Beauty’, Chinese author, Helen Lee, of Manhattan’s The Helen Lee Day Spa, provides many of the latest beauty secrets that are thousands of years old. Helen is a Ford fashion model and spent two decades as a student of Chinese herbal nutrition.  Lee practices what she preaches in terms of hair and beauty at in Manhattan. Under the topic ‘Eat Your Way To Great Hair’

The Black Sesame Seed Soup is the best.  Black Sesame Soup, which is thick in texture, is made sweet and is a common Chinese dessert. Long term consumption of the Chinese Black Sesame Seeds and soup helps to beautify the scalp and hair and also provides skin benefits. Ever wonder why Chinese women have such beautiful silky black hair?

The recipe is easy to make:

This sweet soup is made with black sesame seeds, rumored to help prevent grey hair. Feel free to use Chinese rock sugar (available at Asian markets) instead of granulated sugar if desired. For an added touch, the soup can be garnished with crushed nuts, shredded coconut or softened, chopped Chinese dates.

Ingredients:

  • 1 cup rice (long grain or short grain)
  • 1 cup black sesame seeds
  • 7 cups water
  • 3/4 cup granulated sugar, or to taste
  • Boiling water as needed, depending on how thick or thin you want the soup

Preparation:

1. Soak the rice in cold water for at least 1 hour.
2. Toast the black sesame seeds in a frying pan on medium low heat for 1 - 2 minutes, until they are fragrant and the pan begins to smoke. Remove and cool.
3. Drain the rice and add to a blender with 3 cups water. Blend until smooth. Remove and clean out the blender.
4. Grind the sesame seeds in the blender until they are fully ground and the sesame smell is very fragrant. Add 1/2 cup water and grind briefly until the mixture forms a grayish paste.
5. Add the blended rice/water mixture to the sesame paste and blend.
6. In a large saucepan, bring the mixture to a boil with 3 1/2 cups water and the sugar. As soon as it starts to boil, turn the heat down to low and cook until the mixture thickens, stirring constantly (5 – 8 minutes). Note: Be sure to stir constantly or there will be splattering and the pot may burn. Add boiling water to the soup as desired, depending on how thick or thin you want the soup. Serve warm.

Illness Recovery

Black sesame seeds have been used to help patients recover from serious illnesses and fevers. The seeds replenish the body of essential minerals lost during illness. As well as assisting in recovery, black sesame seeds may be used to help prevent illness by reducing cholesterol. The seeds contain phytosterol, which is a compound similar to cholesterol which is actually the anti-cholesterol because it actually reduces it in the body.

Usage Ideas

  • 10-30 g. per day.
  • Make into porridge, soup,  along with rice, or use as an ingredient of boluses.  
  • Fried and ground into powder form, and added to  salt as a seasoning.   
  • Eat by chewing the raw seeds.
  • Sesame seeds can also be decocted for bathing or pounded for external application.

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This product was added to our catalog on Wednesday 15 September, 2010.

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