Listing ID #4635367
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Contact SupplierSesame seeds are one of the oldest seeds known to mankind. Sesame Seeds has been enjoyed by humans since the dawn of civilization. Sesame is commonly known as "til" in India and is considered as one of the oldest seed having excellent nutritional value that adds a crunchy sensation and a unique flavor to a variety of food items. It is used in breads, candies, main dishes, as a garnish on pasta and vegetables, and for its oil content. It is extensively used for the application in bakery products such as bread, bread sticks, cookies, candies, pasta, vegetables and curry dishes. The taste of roasted Sesame Seeds has wide applications in food industries including chocolate, ice-cream and halva. Being cholesterol free, it is being used in health food industries. Sesame Seeds are used in the treatment of anemia, blurred vision and relaxation of the bowel.We offer the finest varieties of Sesame Seeds, which are well cleaned & hygienically processed.
Type | Count Per Ounce |
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Sesame Seed, Natural White (Unhulled) | Origin: India (Premium Grade) Saurashtra Quality Color: Whitish, tan Flavor: Typical, nut-like Purity: 99% min. Admixture: 1% max Dark colored seed: 1% max Free Fatty Acid: 2 % max Oil content: 48/49% minimum Moisture: 6% maximum |
Sesame Seeds, Hulled | Origin: India (Premium Grade) Saurashtra Quality Color: Pearly White Mechanically Hulled & Auto Dried Flavor: Typical, nutty Moisture: 5% max Free Fatty Acid: 2% max. Purity: 99.95% min. Insect Defiled/Infested: 1% by weight Mold: 1% by weight Whole Insects, dead (by count): None Excreta, mammalian: None Excreta, other: None |
Sesame Seed, Natural Black (Unhulled) | Origin: India (Premium Grade) Saurashtra Quality Color: Whitish, tan Flavor: Typical, nut-like Purity: 99% min. Admixture: 1% max Dark colored seed: 1% max Free Fatty Acid: 2 % max Oil content: 48/49% minimum Moisture: 6% maximum |
Packing | Strong Paper Bags 50 lbs net each Strong Paper Bags 25 kgs net each Smaller size bags (10 kg, 25 lbs) available upon request. |