Sesame Seeds are an ancient seed dating back thousands of years. The small seeds range in colour from ivory to red, brown, pale gold, and black. They are used in the West primarily as a topping for baked goods. In India, Asia and the Middle East they are often used to add flavour and texture. This includes seafood, chicken, noodle, and vegetable dishes. They are the primary ingredient is such sweets as Middle Eastern halvah and Indian til laddoos. Whole raw seeds are ground into the paste tahini which is used to make so many dishes. Such as hummus, baba ghanoush, and many traditional Middle Easter dishes.
Asian sesame oil, used in Chinese, Japanese and Korean primarily as a seasoning rather than a cooking oil. This is due to its low smoke point, is made from toasted seeds and provides a distinctive, nutty flavour. Because of their high oil content sesame seeds tend to go rancid quickly, so buy them in small quantities. You can actually freeze them in air tight containers and toast them as required.