![]() Sesame seed is considered to be the oldest oilseed crop known to humanity. The word "benne" was first recorded to be used in English in 1769 and comes from Gullah benne which itself derives from Malinke bĕne. From these roots, words with the generalized meaning "oil, liquid fat" were derived. The word "sesame" is from Latin sesamum and Greek σήσαμον: sēsamon which in turn are derived from ancient Semitic languages, e.g., Akkadian šamaššamu. Like other foods, it can trigger allergic reactions in some people and is one of the nine most common allergens outlined by the Food and Drug Administration (FDA). With a rich, nutty flavor, it is a common ingredient in cuisines around the world. Sesame has one of the highest oil contents of any seed. It tolerates drought conditions well, growing where other crops fail. indicum, the cultivated type, originated in India. Sesamum has many other species, most being wild and native to sub-Saharan Africa. Sesame seed is one of the oldest oilseed crops known, domesticated well over 3,000 years ago. World production in 2018 was 6 million metric tons (5,900,000 long tons 6,600,000 short tons), with Sudan, Myanmar, and India as the largest producers. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. ![]() Numerous wild relatives occur in Africa and a smaller number in India. restaurant, well-regarded Navy Yard raw bar Whaley’s, in November to focus all their efforts on Little Sesame.Sesame ( / ˈ s ɛ s ə m i/ Sesamum indicum) is a plant in the genus Sesamum, also called benne or gingelly. The pair brought in Nick Wiseman’s former chef colleague, Ronen Tenne, as a partner and opened the first standalone shop at 1828 L Street NW in 2018. Wiseman partnered with his cousin, David Wiseman, to start Little Sesame as a basement pop-up below their (now-closed) DGS Delicatessen in 2016. ![]() For its winter menu, Little Sesame debuted a chickpea tagine ($12) that includes the garbanzos, roasted cauliflower, preserved lemon, and couscous (made daily). While whipping up hummus bowls has been the driving force behind the operation, Wiseman says Little Sesame continues to experiment with new composed dishes. Shakshuka and breakfast pitas could be in the works as well, Wiseman says. The Chinatown store (736 Sixth Street NW) will be selling them weekend. That would include burekas, savory pastries that are popular in Israel, stuffed with farmer’s cheese and breakfast potatoes. Wiseman says the company is considering adding a breakfast menu at the new location. Since opening in Chinatown, Little Sesame has added delivery (via Caviar) and a catering operation, which could come in handy amid a bevy of office buildings surrounding Metro Center. “Our goal always is sort of to build a community around each store, and if we’re successful, just keep growing,” Wiseman says. Although the Metro Center location will be the third Little Sesame shop to open in the span of about two years, he says the company isn’t shooting for a rapid expansion. Wiseman reiterates a philosophy he espoused when Little Sesame opened its Chinatown outpost about a year ago. Little Sesame is hoping to open the third shop by late spring or early summer. At 1,400 square feet, the one-time pop-up’s new store will mimic the size, menu, and desert oasis aesthetic of the other two stores, in Dupont Circle and Chinatown, respectively. ![]() Little Sesame, the casual Middle Eastern counter that has quickly developed a loyal following for veggie-heavy hummus bowls, pita sandwiches, salatim, and tahina soft serve, will open a third location.Ĭo-owner Nick Wiseman tells Eater that the company has secured a space at 1120 G Street NW, right across the street from Metro Center in the heart of downtown.
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