Sesame seeds, like the "Open sesame" rock in the book, are fast openers, themselves, for they have an ability, once ripe, to pop out of their pod at the slightest touch. Growers harvest six-foot plants after three to five months’ growth, cut and dry them, then hand-harvest the jittery seeds very carefully.

        These tiny, flat, brown, yellow, red or black seeds yield light or dark oil and add a nutty sweetness to desserts as well as savory dishes. Early sesame use was in medicine and later for lamp fuel. Once worked into the diet, they were processed into flour, butter, cooking oil and remain in demand over the centuries. These seeds have lent zest to foods in all cultures.

        African slaves, called the seeds benne (pronounced BEHN-nee) seeds and carried them along to North America. To this day, Benne Wafers (delicate Sesame Cookies) are associated with South Carolina’s low country, a carry-over from slave days.

        They’re deemed a nearly perfect food. Being a high source of protein, sesame seeds are rich in calcium, potassium, magnesium, phosphorus and folate. These seeds contain no cholesterol, however, they’re high in polyunsaturated fat. Labs are researching the antioxidant properties of sesamin, a lignan, found only in sesame seeds.

        You can buy the seeds or tahini, which is ground sesame seeds, in supermarkets, Middle Eastern markets or health food stores. Because of their high oil content, sesame seeds turn rancid easily. Refrigerate tahini after opening. Store seeds in airtight containers in a cool, dark place for up to 3 months, refrigerate for up to 6 months or freeze them up to a year.Here’s just a few uses for them:

• Use on top of baked goods such as breads, pastries, cakes and cookies.
• Spread cream cheese on crackers or flatbread, then sprinkle liberally with toasted sesame seeds. Season with a little sea salt and coarsely-cracked pepper.
• Dredge jumbo shrimp in seasoned sesame seeds and sauté in butter.
• Toasting or roasting in a dry skillet brings out maximum flavor. Sprinkle over salads, buttered vegetables and soups.
• Use sesame paste to make fresh hummus, a smooth blending of chickpeas, olive oil, garlic and spices.
• Serve Baba ghanoush (recipe below) as a dip for flatbreads, crackers, chips or raw vegetables. It also makes a delicious salad dressing and sauce for vegetables or fish.

        Below is a recipe for baba ghanoush (pronounced BAH-bah ga-NOO-sh). These words translate to "spoiled old daddy," an reference to a toothless, old father in an ancient Lebanese legend. In some Western menus, it is referred to as "eggplant caviar," no doubt due to the ever-so-slight crunch of roasted eggplant seeds.

BABA GHANOUSH RECIPE

2 Eggplants, medium

4 cloves Garlic

1 Lemon or lime, juiced

½ t. Cumin

¼ t. Cayenne

¼ cup Tahini, fully stirred

½ Onion, chopped

2 T. Olive oil

¼ t. Salt

¼ t. Pepper, black

¼ cup Parsley, fresh

• Preheat oven to 425 degrees.
• Remove ends and split eggplants lengthwise. Roast on sheet pan, skin side down, for 40 minutes, or until flesh is golden brown. Let cool.
• Scrape flesh away from skin and place in food processor or blender.
• Add remaining ingredients, except parsley. Process until nearly smooth, however do not liquefy.
• Add parsley and process it until moderately chopped.
• Store in sealed contained for up to five days.