Instructions: Based on the Hindu belief that foods can produce either heat or cold in the body certain traditional festive dishes are made to mark the onset of winter or summer in India. Thus as the winter mists swirl in sweets made of sesame seeds known for their warming energy are eaten in every part of the country to celebrate the festival of Sankranfi. Children fly multicoloured kites and exchange little sugared grains of sesame or sesame fudge saying Eat sweet sesame and speak sweetly. In the southern states newly married women are decorated with jewellery made of sweetened sesame and the day is one of great feasting and laughter. Women make ropes of candied sesame pearls to wear as necklaces bracelets and hair ornaments.

How it grows
The sesame plant is an annual which grows up to 1.5m high with large leaves and pretty pinkishwhite flowers. Sesame comes from India China Mexico Guatemala and the USA.

Appearance and taste
Sesame seeds differ in appearance according to variety. The most common type used in India is creamcoloured small and glossy. Chinese sesame is black. On cooking the flavour of sesame is distinctly nutty and sweet. Black seeds are stronger in flavour than the cream ones.

Buying and storing
Sesame seeds are always sold whole. It is a good idea to dry roast the seeds for a couple of minutes before storing. This helps sesame to keep and taste better. As always store in a dry jar away from strong sunlight. Moisture will cause the seeds to stick together and form clumps. A popular cooking medium sesame oil is very stable and does not tum rancid even in hot climates.

Medicinal and other uses
Sesame seeds and sesame oil are thought to be laxative. A hot poultice of sesame seeds is used to relieve aches and pains. In north India where the winters are intense sesame oil is nubbed into the skin for warmth and to keep it supple. It is also massaged into the scalp to promote luxuriant hair growth and is used to make soap and cosmetics

Culinary uses
Sesame seeds are used in several sweets including laddoos or jaggery and sesame balls flavoured with cardamom revdi or discs of sugared sesame and tilgul or drops of sugarcoated sesame grains. The spice is also made into a coarse nutty chutney served as an accompaniment to rice pancakes or sprinkled over bread before baking to give texture and taste. In other cuisines sesame is made into sweet halva in the middle East flavours japanese rice and is ground with garlic and lemon juice in the Mediterranean dip tahini.

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