Gingili


Gingili

This genus of 15 species of annuals and perennials occurs in tropical Asia and southern Africa. Sesamum indicum (sesame) is African in origin and has been cultivated in India and the Near East for thousands of years. A plant named semsent, mentioned in the Egyptian Ebers papyri (c.1500BCE), is probably the earliest record of S. indicum. It was also grown in ancient Egypt, and in Babylonia (2200-538BCE). A site excavated near Yerevan in Armenia revealed jars of sesame seeds from c.900-600BCE, and elaborate equiptment for oil extraction. In ancient Greece, Theophrastus (c.370-287BCE) recorded it as one of the main summer crops, and Dioscorides (first century CE) described the custom of sprinkling the seeds on bread. Today the main producers are India, China, Myanmar (Burma), the Sudan, and Nigeria. Sesame plants have attractive flowers and, given sufficient warmth and humidity, are easily raised from seed bought for culinery purposes. Plants that produce black seeds were previously described as S. orientale but are now classed as a cultivar of S. indicum. Sesame has been used in Chinese medicine since the 16th century, and it is an important rejuvenative tonic in Ayurvedic medicine. In Africa the seeds are stewed whole, in India they are ground into meal; and in the Middle East, India, and China, they are made into candies. Sesame oil is widely used in Japan; it is an excellent culinary oil as it keeps for a long time without becoming rancid. Sesame seeds are rich in protein, unsaturated oil, vitamins B3, E, folic acid, and minerals, notably calcium. There are indications that the calcium is well absorbed providing and excellent dietary source of this mineral. The word "sesame" was immortalized in the Arabian Nights when Ali Baba discovered the magic formula "Open Sesame!", which opened a cave where 40 thieves has hidden their treasure. It is a Greek word that may be derived from the Arabic simsim.

Strong-smelling annual or short-lived perennia, clad in sticky hairs, with trifoliate lower leaves, to 20cm (8in) long, and lanceolate to oblong upper leaves. White, tubular, bell-shaped flowers, to 3cm (1¼in) long, often pink-tinged and spotted, are followed by oblong, 4-grooved capsules containing yellowish-white seeds.


Common Name:
Gingili
Other Names:
Sesame, Benne
Botanical Name:
Sesamum indicum
Genus:
Sesamum
Family:
Pedaliaceae
Native Location:
S Africa, widely naturalized and cultivated.
Cultivation:
Well-drained, sandy soil in sun.
Propagation:
By seed sown in spring at 18-24°C (56-75°F)
Harvest:
Leaves are picked during the growing season for use in infusions. Seeds are collected when ripe and stored whole for decoctions, pressed for oil, or ground into paste.
Height:
1-2m (3-6ft)
Width:
45-90cm (18-36in)
Variations:
Afghani
Is dwarf and early, with abundant golden-brown seeds.
Height: 1m (3ft)
Black Thai
Has pink-white flowers and black, richly flavored seeds.
Hardiness:
Min. 15°C (59°F)
Parts Used:
Leaves, seeds (hei zhi ma), oil
Properties:
A sweet, warming, soothing herb that strengthens bones and teeth, lubricates dry tissues, relaxes spasms, and has a tonic effect on the liver and kidneys. It is a mild laxative and lowers blood sugar levels.
Medicinal Uses:
Internally for premature hair loss and graying, convalescence, chronic dry constipation, dental caries, osteoporosis, stiff joints, dry cough, and symptoms such as tinnitus, poor vision, dizziness, headache associated with weak liver and kidney energy (seeds); infantile cholera, diarrhea, dysentery, mucus, and cystitis (leaves); dry constipation in the elderly (oil). Externally for hemorrhoids (seeds), and burns, boils, ulcers, (oil mixed with lime water).
Culinary Uses:
Dry, roasted, or toasted seeds are used in breads, cakes, cookies, (such as benne wafers), and pastries; also as a garnishing and flavoring for vegetables. Ground seeds are made into a paste (tahini), dip hummus (Middle East), mixed with honey as halva (Middle East, India), or salt (gomashio); also to thicken sauces, soups, and stews. Sesame oil (also known as benne/bene oil or gingili) is used in cooking and salad dressings, especially in Japanese cuisine. Leaves are eaten in salads or cooked as a vegetable.
Economic Uses:
Seeds are added to bakery products. Sesame oil is used in the manufacture of margarine, lubricants, soaps, and pharmaceutical drugs. Residue is used in livestock feeds.
Warning:
Seeds and oil are high in calories, and may not be advisable in the treatment of obese patients.
Bibliography:
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pp 367-368