What You Need to Know
The process involves crushing Sesamum indicum seeds between millstones, rupturing oil bodies (oleosomes) to release triglycerides. Sesamin and sesamolin lignans contribute oxidative stability. Particle size reduction (<20μm) prevents phase separation.
Used as a base for sauces like tarator (Levant) or mixed with date syrup (Persian 'ardeh-shekar'). The grinding temperature affects flavor development - traditional stone mills maintain <50°C to preserve delicate aromatics.
Key Parameters
Temperature
25°C
20°C - 30°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
Stone grinderSesame seedsRoasting pan
Steps
- 1.
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The Science
Primary Reaction
Mechanical emulsion formation