Scientific name: Sesamum indicum

Family: Pedaliaceae


it’s an annual flowering plant with oblong leaves and distinctive tubular flowers that can be white, pink, or purple. The plant produces small, oil-rich seeds within its capsules, known as sesame seeds.
Chemical constituents:
Sesame seeds are packed with nutrients. They contain healthy fats, particularly mono- and polyunsaturated fats, which contribute to their high-quality oil. Sesame seeds are rich in protein, fiber, vitamins (B vitamins, vitamin E), and minerals (calcium, magnesium, phosphorus
Sesame exhibits numerous properties. It’s celebrated for its high oil content, particularly sesame oil, which is widely used in cooking and as a condiment. Sesame seeds also contain lignans, such as sesamin and sesamolin, known for their antioxidant properties.
Ayurvedic Properties:
Rasa: sweet
Guna: heavy (Guru) and unctuous (Snigdha)
Virya: heating energy
Vipaka: a sweet post-digestive effect.
Sesame oil, in particular, is used extensively in Ayurvedic practices for massage and as a base for herbal formulations.
Pharmalogical Action:
Til (sesame) seeds exhibit pharmacological actions primarily due to their rich nutrient profile. They contain antioxidants like sesamin and sesamol, which help reduce oxidative stress. Additionally, sesame seeds contain lignans that may have anti-inflammatory and cholesterol-lowering effects. They can also promote bone health due to their calcium content.
They promote cardiovascular health due to their healthy fats and antioxidants. They support bone health with their calcium content. Sesame oil is used in traditional medicine for its anti-inflammatory and moisturizing properties in skincare. Additionally, sesame seeds are rich in iron, aiding in anemia prevention.

In culinary applications, sesame seeds add flavor, texture, and nutrition to various dishes, from salads to baked goods. Sesame oil is revered for its distinct nutty flavor and high smoke point, making it suitable for stir-frying and sautéing.

Sesamum indicum, with its rich chemical composition and Ayurvedic attributes, offers an array of health benefits and culinary versatility, making it a valuable ingredient in both traditional medicine and the kitchen.