Sesame is being used for centuries as nutrition and treatment with it’s seed and oil as traditional. Nowadays it is using as a spice with it’s distinctive flavor-odor in nutritional ingredients. Sesame has 4 different type as white, yellow, brown and black and it is known in Latin as “sesamun”, Greek “sesamon” and Turkish şırlağan, küncü. Sesame is raising in our country as second product in hot and limited precipitation areas. Oil rate in seeds are 40-60%. Sesame is using as both comestible and alimentary industry as vegetable oil. Also because of it’s antioxidant compounds it has wide usage area in pharmaceutical and cosmetic industry. The reason that it has an important position in nutrition is it’s contained valuable nutritional ingredients. It contains high incidence of oil, protein and essential amino acids in it’s compound. In spite of the oil from sesame is cooking oil, because of it is not economical, it has limited usage area as vegetable oil in our country. Sesame seeds are using as snack food and consumed directly with roasting process and sprinkles on various local food, cookie, bread and cakes’ surfaces and make them look good and give flavor. Also tehina is making with pureeing sesame seeds. This gathered tehina can be consumed directly with mixing honey and molasses, and also consuming as making tehina halva. In this study, it is aimed that giving information about traditionally important sesame’ history which is decreasing production and consuming, production methods, effects on human health and it’s position in Turkish Cuisine and usage areas.
Sesame, Turkish cuisine culture, nutrition, spices