Sesame flour is produced during the cold-pressing of sesame oil as a protein-rich press cake, which is then finely ground. The product has a nutty flavour, good heat stability and a natural shelf life – supported by the plant compounds sesamol and sesamolin it contains. It is particularly popular in Middle Eastern and Asian cuisine and is suitable for use in baked goods, fillings or as a seasoning. It is also used in protein fortification and in functional recipes.

Quality:organic, conventional

Origin: Tropical and subtropical regions (e.g. India, Africa, Mexico)

Sectors: Food

Characteristics:vegan, gluten-free, lactose-free, with an aromatic, nutty flavour

Protein content:approx. 47 %