Sesame seeds have been cultivated in Ethiopia for thousands of years and are considered to be one of the oldest oilseed crops in the world. Ethiopia is one of the largest producers of sesame seeds, accounting for about 5% of the global production. The seeds were used in traditional medicine, as well as for food and oil. The ancient Egyptians also used sesame seeds, as evidenced by depictions of the seeds on the walls of their tombs.


Sesame seeds are used in a variety of ways in Ethiopia, including for oil production, as a flavoring for bread, and as a condiment. Sesame oil is widely used in Ethiopian cuisine and is a key ingredient in many traditional dishes. The seeds themselves are also used in cooking, often roasted and sprinkled on top of bread or other dishes. In addition to its culinary uses, sesame oil is also used in traditional medicine and for cosmetic purposes.
In recent years, Ethiopian sesame seeds have gained popularity in the global market due to their high quality and unique flavor profile. They are used in a variety of products, including tahini, sesame oil, and snack foods.
There are several types of sesame seeds grown in Ethiopia, including white, brown, and black varieties. The white sesame seeds are the most common and are used for oil production, while the brown and black varieties are used mainly for food.