Humera sesame seeds are the new darling of the gastronomy world
Humera sesame, painstakingly hand-harvested in Ethiopia's Tigray region, is revolutionizing the gastronomic world with its rich aroma and high oil content. An indispensable ingredient in Middle Eastern cuisine and widely used in everything from pastries to sauces, the quality of tahini depends directly on the type of sesame seeds it comes from . According to sesame experts and world-renowned chefs, the highest quality sesame seeds come from the town of Humera in the Tigray region of Ethiopia . HUMERA SESAME AND HARVESTING PROCESS Humera , located on the border of Ethiopia, Eritrea, and Sudan , boasts rich soil that is home to some of the world's most delicious sesame varieties. The "Humera" variety grown in the region is considered ideal for tahini production due to its rich, buttery aroma and high oil content. Sesame cultivation largely depends on natural climatic conditions. The process begins with planting in July, following heavy spring rains in April and May, and continues until the first frost at the end of November. Sesame seeds that ripen before the frost reach a bright white color and are full of oil. The harvesting process is carried out entirely using traditional, hand-based methods. Sesame stalks are shaken vigorously by hand to extract the seeds from the okra-like pods. The sesame seeds, painstakingly collected by small producers, are spread out on tarpaulins and left in the sun to dry. Once dried, the sesame seeds are packed into 50-kilogram sacks and prepared for export. GLOBAL DEMAND AND PROCESSING PROCESS Worldwide demand for sesame has been increasing by 20% annually in recent years. The sesame produced is mainly used in the production of sesame oil, bakery products, and tahini. For Ethiopia, sesame is the country's second most profitable export item after coffee . However, since Ethiopia does not yet have the facilities to process the product on an industrial scale, a large portion of the sesame seeds suitable for tahini production are exported to several nearby countries for processing and packaging. THE NEW FAVORITE OF THE GASTRONOMY WORLD Made from Humera sesame seeds, this light-colored and creamy tahini quickly attracted the attention of world-renowned chefs. Among them are Michael Solomonov, chef of Zahav and Dizengoff restaurants in Philadelphia, and Alon Shaya , chef of Shaya restaurant in New Orleans , who use this special tahini in their kitchens. This unique product is used in pastries, desserts, and as a cooking oil.
Source: https://www.odatv.com/gastroda/humera-susami-nedir-120164865