Sesame Plant Info Learn About Growing Benne Seeds And Benefits
Benne wafers are a Lowcountry recipe that isn't familiar to many outside the region, but it's one that's well worth knowing. Made with benne (or sesame seeds), these crisp wafers have the rich caramel-y notes of lace cookies and deep toasty flavor thanks to the seeds. In a word, they're irresistible.
Benne Seeds Photograph by Paul Cheney Fine Art America
The benne seeds will add a lovely nutty flavor and a delightful crunch to the wafers. Baking the Wafers Step 1: Preheating the Oven. Preheat your oven to 350°F (175°C). It's important to preheat the oven to ensure that the wafers bake evenly and have a crisp texture.
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Preparation. Step 1. Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter. Step 2. Melt 1 tablespoon butter in a cast-iron skillet over medium heat and add the benne seeds, stirring them until coated. Toast the seeds, stirring frequently, until fragrant and darkened a shade, 2 to 3 minutes.
5 facts about benne seeds
Benne Seed has long been a traditional staple in Lowcountry food. Perhaps best known in Charleston for the Benne Wafer, it was used in other dishes as well as for cooking oil. In 1730 Benne seeds were documented as being grown in and around Charleston as a cash crop. The Benne which is an annual flowering plant that grows to 4-6 feet.
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Sesame seeds are a great source of minerals including copper, magnesium, calcium, iron, manganese, zinc, and selenium. They are also rich in vitamins B and E and protein, and the high fiber content makes them an effective treatment for constipation. Benne health benefits include the oil, which is healthy for the heart and used to treat various.
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Benne leaves, when immersed in water, become very mucilaginous, or slimy, and create a beverage that is very useful for treating a variety of gastrointestinal complaints. In West Africa, benne seeds are traditionally associated with good fortune, and are given as given as gifts and planted domestically to cultivate good luck.
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Sesame (/ ˈ s ɛ s ə m i /; Sesamum indicum) is a plant in the genus Sesamum, also called benne or gingelly. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was 6 million tonnes (5,900,000 long tons; 6,600,000 short tons.
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You can find seeds at your local nursery, online, or through heirloom seed companies. Start seeds indoors a month before the last expected frost. Plant the seeds in small pots and cover with about 1/4 inch of good quality, potting soil mix. Keep the soil moist until germination. Transplant outdoors once temperatures reach 60-70F (16-21C).
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Toasted benne seed for garnish. steps. Make the dressing: In food processor or high-powered blender, pulverize toasted benne seeds until they become powdery. Whisk seeds with oil 1 tablespoon at a time until dressing is smooth and runny but still coats the back of a spoon. Season with salt and pepper to taste.
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Step 5. Place the sweet potatoes and ¾ cup of the milk into a separate bowl and whisk to combine. Add the sweet potato mixture to the chilled flour mixture and stir gently with a spatula until.
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Remove from heat and set seeds aside. Using an electric mixer, cream together brown sugar and butter until light and fluffy (~2-3 minutes on medium speed.) Add egg and vanilla extract; stir until well combined. Add flour, salt and baking soda; stir until well combined. Add toasted sesame seeds; stir until well combined.
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Heirloom benne was nearly extinct in the U.S. until Glenn Roberts, who is famous for reviving antebellum varieties of grains and beans, started growing and selling benne seeds through his company, Anson Mills. Raw heirloom benne seeds are brown and look like toasted white sesame seeds. Their flavor, however, is much more pronounced and slightly.
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Benne wafers are from the Lowcountry of South Carolina. Sesame, a plant with a long history of cultivation, was probably first grown in Africa; enslaved West Africans in the 17th and 18th centuries called sesame "benne" and legend had it that eating sesame seeds brought good luck.
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Over time, the benne plants were cultivated and crossbred to maximize their oil-producing qualities. The result is the modern sesame seed, which is much less flavorful than the original benne seed, but has a higher oil content (60% in the sesame seed vs. 45% in the benne seed), according to Discover South Carolina.
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By the late 18th century, benne seeds and the oil pressed from them had become foodway staples for all in the region and a focus of intense market farming. Consumed at every growth stage—from tender young leaves, petite green seed pods like okra, and the mature dried seeds we know as sesame—heirloom African benne carries lovely field flavors.
Benne An Heirloom Sesame Seed and Pride of the American Lowcountry TASTE
Brenda Gantt here! I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.
