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Posts Tagged ‘sesame’

Semen Sesami Nigrum (Heizhima) — black sesame

May 5th, 2009

sesame

Origin
Black sesame is the dried ripe seed of Sesamum indicum L.The plant is collected in autumn when the fruit is ripe, dried in the sun. The drug is gathered, removed from foreign matter, and dried in the sun.

black sesameDescription and Identification
Flattened-ovoid, about 3mm long, and 2mm wide. Externally black,smooth or reticulately wrinkled. A dotted brown raphe at the apex. Testa thin,cotyledons 2,white,oily. Odour weak; taste sweet, slightly oily,aromatic.

Chemical Ingredients
It mosdy has fattiness oil, including oleic acid, linoleic acid, palmitic acid, and stearic acid. In addition, it also has pedaliin, protein, lecithin, etc.

Property and Channel Tropism
Property: sweet in taste; neutral in nature.
Channel tropism: liver,kidney,large intestine.

Action and Indications
To tonify the liver and the kidney, to replenish vital essence and blood, and to relax the bowels. Dizziness, blurred vision, tinnitus, impaired hearing, premature greying of the hair and beard; loss of hair after a serious disease; constipation.

Place of Production
It is produced in Shangdong, Henan, Hubei, Sichuan, Anhui, Jiangxi, Hebei, etc.

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Yin-Nourishing Drugs and Recipes , , , , ,

Sesame Seed Balls

April 7th, 2009

sesame ball

While Chinese bakeries sell sesame seed balls throughout the year, they are especially popular during the Chinese New Year season.

Note: This is one of the more difficult Chinese recipes. The problem comes during deep-frying – the sesame seed balls need to be turned continually to expand. It takes practice to skillfully maneuver the balls in the hot oil. Even with practice, you may not have the perfectly shaped, large sesame seed balls sold at Chinese bakeries.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

  • 6 cups oil for deep-frying, or as needed
  • 1/2 cup white sesame seeds, or as needed
  • 3/4 cup brown sugar
  • 1 – 1 1/3 cups boiling water
  • 3 cups (about 400 grams) glutinous rice flour
  • 1 cup (about 200 grams) red bean paste (may not all be used)

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