Sesame seeds pack a flavor and nutrient punch

Sesame seeds might be tiny, but they hold serious superpowers. In addition to being survivor crops (they thrive equally well in droughts and monsoons, with little attention required), they’re 25 percent protein by weight and high in antioxidants. They’re rich in history, too. As the oldest known oilseed crop, their roots can be traced back to 3,500 B.C. Today, cultures around the globe use the seed in a multitude of manners. Ground sesame paste, or tahini, is a staple in Israeli diets. The hefty sauce (often thinned with water) is drizzled over falafel, stirred into hummus, and smeared on bread. The classic Israeli breakfast is incomplete without halva, an addictive confection made of ground sesame seeds and sugar. Spice blends benefit from the seed, too: Za’atar—made with sesame seeds, sumac, thyme and salt—lives on pita and laffa, Israeli salads and labneh.