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Sesame is among the most important oil seeds of mankind, and one of its oldest. Sesame is an ancient cultigen. Today, it is mostly grown in India and the Far East (China, Korea), but its origin is probably tropic Africa (although some other sources seem to favour an Indian origin) The seeds contain about *0 to *0% of a fatty oil, which is characterized by a two lignanes, sesamin and sesamolin (approximately **0 ppm in the oil), whence during raffination two phenolic antioxidants, sesamol (3,*-methylenedioxyphenol) and sesaminol, are formed. Sesame oil is mostly composed of triglycerides of the singly unsaturated oleic acid (*0%) and the doubly unsaturated linoleic acid (*5%), besides approximately *0% saturated fats (iodine index **0). Because of its powerful antioxidant and because triply unsaturated fatty acids are missing, sesame oil has an excellent shelf life Sesame seed is used in the extraction of oil and cooking