With sesame we refer to the seeds of the sesamum indicu plant which is grown in tropical regions around the globe precisely for seed production purposes. The seeds are used in cooking especially for their high content of minerals proteins and carbohydrates which are useful for prevention of osteoporosis and cardiovascular diseases. In 2013 the global sesame seed harvest reached 4.2 million tonnes, mainly thanks to India and China. Sesame seeds are eaten whole or shelled, dried or roasted, but they are also a prime raw material for the extraction of food oil. The residue of pressing process is called sesame flour. Sesame oil is very important for Indian and African population as it is the equivalent of our extra virgin olive oil. Refined sesame oil is light yellow and nearly odourless but it has a characteristic and pleasant taste. Consumption of sesame seeds and their derivatives is increasing in the West mainly because of their nutritional properties.