Sesame (Sesamum indicum) seeds medicinal herbs which come in many different colours, are more targeted than any other part of the plant and most individuals utilized them for various medicinal benefits. Also the edible oil is originated from these seeds and widely used as well. This herb is a tropical herbaceous plant and the leaves and root can also be used for medicinal purposes.
It is native to India and Africa and the flowers are purple with a blend of white. It is from the Pedaliaceae family and the common names are Benne seeds, Beniseed, Benne, Gingelly, Gingili, Gingilli, Semsem, Simsim, Sesamum indicum, Teel and Til. However, Beniseed seems to be more popular and known among many individuals.
The seeds are sold and used worldwide and are used to sprinkle pastries, including bread, such as hamburger bread and others. Many individuals consume the seeds without mixing them with other food. They are also placed in sauces and salads and many other dishes too numerous to mention.
They are highly rich in iron, magnesium, manganese, copper, and calcium. Other constituents are glycerol, sesamin, glucose, zinc, sesamolin, sesamol, linoleic acid, oleic acid, arachic acid, palmitic acid and sesami indicine.
The medicinal properties are laxative, anti-inflammatory, galactagogue, refrigerant, carminative, antioxidant, sedative, emmenagogue, astringent and tonic.
Sesame is good to treat most skin diseases including dry skin, grey hair, high blood pressure, alopecia, high cholesterol, migraine, toothache, gonorrhea, arthritis, cancer, ulcers and many more ailments. Overall, it is good to consume to achieve complete health.
Beniseed oil is used to massage the body and is also used for cooking and in addition it has the highest antioxidant content when compare to other oils. Although the oil is very expensive in my country, I try my best to have it in my possession just to reap some of its health benefits. Also, just like flax seeds, I love sesame seeds in my various dishes and pastries. It is a good plant to be placed in any herb garden.
This is a delicious recipe that anyone can try.
Put in a blender the seeds combined with water and blend until smooth. Mix the remaining ingredients with added water to a batter. Then bake in hot waffle for six to ten minutes or until it is golden brown.
2 large boneless skinless chicken breasts.
2 tablespoons of the raw seeds.
2 green onions (sliced).
1 teaspoon chicken base.
¼ teaspoon salt.
½ teaspoon sesame oil-ground white pepper (to taste).
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine).
½ cup all purpose flour.
1 teaspoon baking powder.
1 egg (beaten).
½ cup water (or as much as needed to make batter smooth).
3 tablespoons cornstarch.
salt (to taste).
1 tablespoon vegetable oil.
3 tablespoons honey.
2 tablespoons sugar.
salt (to taste).
2 tablespoons ketchup.
1 tablespoon white distilled vinegar a sprinkle of ground black pepper.
Step 1: Cut chicken breasts into 1" chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown).
Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.