Sesame seed is considered to be the oldest oilseed crop known to humanity. Sesame has many species, and most are wild. Most wild species of the genus Sesamum are native to sub-Saharan Africa.
In Japan, whole seeds are found in many salads and baked snacks, and tan and black sesame seed varieties are roasted and used to make the flavoring gomashio. East Asian cuisines, like Chinese cuisine, use sesame seeds and oil in some dishes, such as dim sum, sesame seed balls; Cantonese: jin deui), and the Vietnamese bánh rán. Sesame flavor (through oil and roasted or raw seeds) is also very popular in Korean cuisine, used to marinate meat and vegetables. Chefs in tempura restaurants blend sesame and cottonseed oil for deep-frying.
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