It is believed that sesame is the oldest oleaginous plant, and there is evidence that the Persians already used it in the year 2100 BC, although it is assumed that it began to be produced in 4000 BC. The plant is native to the countries surrounding the Indian Ocean, East Africa and India. From the beginning, sesame was a key plant in economic and cultural terms. King Sargon II used sesame seeds to pay wages. The proverb “Open up, sesame!” it was used to get the pods to open, to release the seeds. Today, sesame is grown mainly in India, China, Sudan, Egypt, the former Soviet Union and Mexico. During the period of growth, this plant, which grows at a height of approximately between 60 cm and 1.2 m, requires temperatures of 20-24ºC, dry maturing conditions and a period without frosts of at least 5 months, since that these conditions expose sesame to multiple risks.

The sesame seed is one of the oil plants rich in fats, with an oil content between 45-63%. The crude oil is at first crumbled, peeled and conditioned before being pressed or extracted (solvent) and subsequently refined. The oil is clear, golden yellow in color, and when pressed cold releases a nutty smell, while the refined product is clear, bright yellow and practically odorless. Both grades are set in a buttery mass at a temperature of about -4 ° C. The oil, of which 3/4 parts correspond to unsaturated essential fatty acids (oleic and linoleic acids, in almost equal proportions) is a table oil of great value in physiological nutritional terms. Thanks to its antioxidant content, this product, compared to other vegetable oils, has a long shelf life.

In Europe, sesame oil is used mainly in the production of commercial bakery and in the production of margarine. Sesame oil is also used in the pharmaceutical market as an excipient for medicines.