About Sesame

Family: Pedaliaceae

Botanical name: Sesamum indicum L.

Sesame or ajonjolí (Sesamum indicum L.) is the plant cultivated for its seeds rich in oils, which are used in food industry, including bakery and sweets.

Sesame plant's origin is India and Africa and it reached America with slaves who used the seeds as seasoning for many dishes.

Sesame seeds contain many proteins, they are rich in methionine and essencial aminoacids. Besides, the seeds contain insaturated fats which in combination with lecitine give them the property to reduce level of colesterol in blood. The level of calcium, iron and zinc is really high in sesame seeds. Moreover, they have lignans, including sesamina, with antioxidant and anti-cancer properties.

Actually, sesame seeds are used much in food products all over the world. They are applied as seasoning and a separate product, or in form of sesame oil.


Sesame seeds Class A
– max. 7%
Fats – min. 47%
Acids – max. 1.5 %
Purity – 99,99%

Sesame seeds Class B-1
– max. 7%
Fats – min. 42%
Acids – max. 2.4%
Purity – 97%

Packing: PP bags per 25 or 50 kg.
Origin – Paraguay.
Capacity in 20´fcl – 19 MT.
Conventional or organic product with NOP / IFOAM certification.

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