Black Sesame Plant Seeds ( 1000 Organic, Seeds) Heirloom~ Can Stored up to 5yrs Sesame seeds are thought to be one of the first spices, oil and culinary seeds. Cultivated since as early as 3,000 and perhaps even 3,500 BC. First domesticated in India, it was cultivated at Harappa in the Indus Valley between 2250 and 1750 BC. The name derives from Ssamon --taken by Hippocrates (469-300 B.C.) from the Arabic. Thought to have originated in tropical Africa, has been in the United States since the 1600s when African slaves brought seeds here. Up to 3 tall, it produces an abundance of seed pods that burst open when ripe, with 80-100 Black seeds per pod. The tillers are candelabra- like and are delicately, strikingly beautiful. An annual herb grown for its edible seeds in long pods. Tropical and heat loving, it thrives wherever cotton can be raised. Dried seeds taste nutty; their flavor is dramatically increased by toasting. Seeds are dry roasted and used whole in cooking or ground and used as a paste for flavor. Used extensively in Asian, East Indian and Mediterranean cuisines. Dressing Ingredients: 3 T rice vinegar (be sure not to get seasoned vinegar, which contains sugar) 1 T soy sauce 1 T Splenda, Stevia In the Raw Granulated Sweetener, or sugar (use Splenda or Stevia for South Beach Diet) 1 tsp. grated ginger root (I used ground ginger from a jar) 1 T sesame oil 1/4 cup vegetable oil Salad Ingredients: 2 cups chopped leftover chicken 3 cups chopped romaine or iceberg lettuce 6-8 small sweet peppers, sliced (different colors if possible) 1/2 cup sugar snap peas, cut on diagonal into fourths 1/2 cup chopped cilantro (optional) 2 T toasted sesame seed (preferably black sesame seed if you have it) 1/3 cup coarsely chopped cashews