Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. The precise natural origin of the species is unknown, although numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalised in tropical regions around the world and is cultivated for its edible seeds.

It is an annual plant growing to 50 to 100 cm (2-3 feet) tall. The flowers are white to purple, tubular, and 3 to 5 cm (1 to 2 in) long.

Sesame is grown primarily for its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be more valued in the West and Middle East, while the black varieties are prized in the Far East. The small sesame seed is used whole in cooking for its rich nutty flavour (although such heating damages their healthful poly-unsaturated fats), and also yields sesame oil.

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. Sesame seeds are also sprinkled onto some sushi style foods. Whole seeds are found in many salads and baked snacks as well in Japan. Tan and black sesame seed varieties are roasted and used for making the flavoring gomashio. In Greece seeds are used in cakes, while in Togo, seeds are a main soup ingredient. The seeds are also eaten on bread in Sicily. About one-third of the sesame crop imported by the United States from Mexico is purchased by McDonald's for their sesame seed buns (The Nut Factory 1999).

Ground and processed, the seeds can also be used in sweet confections. Sesame seeds can be made into a paste called tahini (used in various ways, including in hummus) and a Middle Eastern confection called halvah. In India, sections of the Middle East, and East Asia, popular treats are made from sesame mixed with honey or syrup and roasted (called pasteli in Greece). In Japanese cuisine goma-dofu is made from sesame paste and starch.

Sesame is grown in many parts of the world on over 5 million acres (20,000 km²). The biggest area of production is currently believed to be India, but the crop is also grown in China, Burma, Sudan, Mexico and Ethiopia et al. US commercial production reportedly began in the 1950s. Area in the U.S., primarily in Texas and southwestern states, has ranged from 10,000 to 20,000 acres (40 to 80 km²) in recent years; however, the U.S. imports more sesame than it grows.

Source: www.wikipedia.org