Raw sesame seeds are a pale white to off-white color. They do not have much flavor until you roast the sesame seeds. Roasting, some times referred to as toasting, causes the sesame seeds to release their natural oils resulting in a rich, nutty flavor.
Roasted Sesame gives a punch of flavor that can be used in many dishes. A handful can be thrown on a salad, into a noodle dish or they can be used to coat meat and seafood dishes for additional flavor.
Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorous, vitamin B1, zinc and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.