"Sesame "

Description

Sesame is a flowering plant in the genus Sesamum, also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was 6 million tonnes, with Sudan, Myanmar, and India as the largest producers. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. Sesamum has many other species, most being wild and native to sub-Saharan Africa. S. indicum, the cultivated type, originated in India. It tolerates drought conditions well, growing where other crops fail. Sesame has one of the highest oil contents of any seed. With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Like other foods, it can trigger allergic reactions in some people. Sesame can trigger the same allergic reactions, including anaphylaxis, as seen with other food allergens. A cross-reactivity exists between sesame and peanuts, hazelnuts and almonds. In addition to food products derived from sesame seeds, such as tahini and sesame oil, persons with sesame allergies are encouraged to be aware of foods that may contain sesame, such as baked goods In addition to food sources, individuals allergic to sesame have been warned that a variety of non-food sources may also trigger a reaction to sesame, including cosmetics and skin-care products. Prevalence of sesame allergy is on the order of 0.1-0.2%, but higher in countries in the Middle East and Asia where consumption is more common as part of traditional diets. In the United States, sesame allergy possibly affects 1.5 million individuals. Canada requires sesame labeling as an allergen. In the European Union, identifying the presence of sesame, along with 13 other foods, either as an ingredient or unintended contaminant in packaged food is compulsory. In the US, the "FASTER Act" was passed in April 2021, stipulating that labeling be mandatory, to be in effect January 1, 2023, making it the ninth required food ingredient.