Pranam History says that Tila originated in India but the history of Mr g says differently; Ennithuniga karumam. "*Sesame balls 4 Origin*
1 Sesame seeds come from the Sesamum Indicum plant. Indigenous to the *Sunda Islands in Indonesia* and the oldest known oilseed plant in history, the plant has been cultivated for over 4,000 years. *From Indonesia, sesame seeds made their way to China, Egypt, India, and Japan.* Evidence suggests that oil extraction from sesame seed dates back to 900-700 BC in eastern Turkey, and that it’s been used in China for at least 2,000 years. At Pacific Spice, we source our sesame seeds from India, Mexico, and Guatemala, which are the primary suppliers for sesame seeds in the U.S. The plant’s ability to survive without water in very hot and dry conditions makes it a great crop for areas with desert-like conditions that would otherwise be unable to produce crops. (Gopalakrishnan) Xxxxxxxxxxxxxxxxxx 2 Science direct Journal Sesamum indicum <https://www.sciencedirect.com/science/article/pii/B9780128092866000261> S.O. Amoo, ... S.L. Venter, in Medicinal Spices and Vegetables from Africa <https://www.sciencedirect.com/book/9780128092866/medicinal-spices-and-vegetables-from-africa>, 2017 Abstract *Sesamum <https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/sesamum> indicum* L., commonly known internationally as sesame <https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/sesame>, is one of the oldest oilseed crops. Worldwide, it is used for its nutritional, medicinal, and industrial purposes. In this chapter, available information regarding its origin, ethnobotanical uses, cultivation, nutritional composition, and pharmacological evaluation carried out on its different parts and isolated chemical constituents are coherently synthesized to highlight its health benefits and therapeutic potential against different metabolic, inflammatory, and infectious diseases <https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/metabolic-disorder>. Through the use of various mechanism-based in vitro and in vivo assays, extracts and isolated compounds obtained from different parts of sesame were demonstrated to exhibit antioxidant, antimicrobial, antiinflammatory, antidiabetic <https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/antidiabetic-agent>, anticancer, antihyperlipidemic <https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/antilipemic-agent>, hepatoprotective, anthelmintic <https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/anthelmintic-agent>, antileishmanial, gastroprotective, larvicidal, and vasorelaxant activities, among others. Potent pharmacological activities <https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/pharmacological-activity> observed in vivo particularly highlight the need for further exploration at clinical levels and drug development of identified chemotherapeutic candidates. View chapter <https://www.sciencedirect.com/science/article/pii/B9780128092866000261>Purchase book <https://www.elsevier.com/books/T/A/9780128092866> Sesame Seed in Controlling Human Health and Nutrition <https://www.sciencedirect.com/science/article/pii/B9780128185537000152> Dilipkumar Pal, ... Neetu Sachan, in Nuts and Seeds in Health and Disease Prevention (Second Edition) <https://www.sciencedirect.com/book/9780128185537/nuts-and-seeds-in-health-and-disease-prevention>, 2020 Vernacular Names *Sesamum indicum* (til) is recognized by altered names in different areas of the globe along with regions of India. Commonly, it is known as gingelly, sesame, and til.5 *Country* *Names* Afghanistan Konjele, kunjit, til Arabian countries Djyldiylan, duban, samusam, simsim Africa Juljulyn Persia Kumjad Japan Goma China Hu ma zhi or hei zhi ma or hu-ma In India Hindi and Bengali Til Malayalam Achelu, ellu, woellu, yallu, chitelu, chitrallu, ellu, karellu, scetel Sanskrit Til Tamil Ellu, hllu, nuvvulu, yellu-chedi Telugu Tilmi, nuvvu, nuvvulu, polla-nuvullu Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx *3 . History:* Sesame (*Sesamum indicum* L.) is one of the oldest cultivated plants in the world. It was a highly prized oil crop of Babylon and Assyria at least 4,000 years ago. Today, India and China are the world's largest producers of sesame, followed by Burma, Sudan, Mexico, Nigeria, Venezuela, Turkey, Uganda and Ethiopia. World production in 1985 was 2.53 million tons on 16.3 million acres. Sesame was introduced to the United States in the 1930s. Domestic production has been limited because of the lack of cultivars that can be harvested mechanically. In 1987, the sesame acreage in this country was less than 2,500 acres, about half of which were in Texas. The U.S. imports about 40,000 tons of seed and 2,200 tons of sesame oil annually, primarily from South America. Upon ripening, sesame capsules split, releasing the seed (hence the phrase, "open sesame"). Because of this shattering characteristic, sesame has been grown primarily on small plots that are harvested by hand. The discovery of an indehiscent (nonshattering) mutant by Langham in 1943 began the work towards development of a high yielding, shatter-resistant variety. Although researchers have made sign)ficant progress in sesame breeding, harvest losses due to shattering continue to limit domestic production. ( Field crop manual world edition) Xxxxxxxxxxxxxxxxxxxxxxxxxxxxx 4 Tila (तिल) is a Sanskrit word referring to *Sesamum indicum* (Sesame). It is a type of legume (*śamīdhānya*) <https://www.wisdomlib.org/definition/shamidhanya#ayurveda>, according to Caraka in his *Carakasaṃhitā sūtrasthāna* (chapter 27), a classical Ayurvedic work. The plant Tila is part of the Śamīdhānyavarga group of medicinal plants, referring to the “group of legumes”. Caraka defined such groups (*vargas*) based on the dietic value of the plant. Tila is unctuous, hot, sweet, bitter, astringent and pungent in character. It is beneficial for the skin, hair and strength. It alleviates *vāta* and aggravates *kapha* and *pitta*. Certain plant parts of Tila are eaten as a vegetable (*śāka*), according to the same chapter 27. The plant is therefore part of the Śākavarga group of medicinal plants, referring to the “group of vegetables/pot-herbs”. Caraka defined such groups (*vargas*) based on the dietic value of the plant. According to the *Rājanighaṇṭu* (verse 16.111), *Sesamum indicum* (*tila*) has 7 synonyms: Homadhānya, Pavitra, Pitṛtarpaṇa, Pāpaghna, Pūtadhānya, Jaṭila, Vanodbhava. Source <https://shodhganga.inflibnet.ac.in/handle/10603/145416>: Shodhganga: Dietetics and culinary art in ancient and medieval India Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 5 Tila or “sesame” is classified as a type of grain (*dhānya*) <https://www.wisdomlib.org/definition/dhanya#ayurveda> in the section on *śimbīdhānya* (grains with pods) <https://www.wisdomlib.org/definition/shimbidhanya#ayurveda> in the Bhojanakutūhala (*dravyaguṇāguṇa-kathana*).—In *śimbīdhānya-prakaraṇa* the properties of grains with pods such as *mudga* (green gram), *māṣa* (black-gram), *caṇaka* (bengal gram), *kalāya* (field pea), *tila* (sesame), *atasī* (linseed), *sarṣapa* (mustard) and *masūra* (lentils) are explained. Tila or “sesame” is used to prepare oils (*taila*) <https://www.wisdomlib.org/definition/taila#ayurveda> from according to the same work.—Taila-prakaraṇa describes the properties of the oil prepared from [viz., *eraṇḍa* (castor), etc.]. Tila or “sesame” is mentioned in a list of potential causes for indigestion.—A complete section in Bhojanakutūhala is devoted for the description of agents that cause indigestion [viz., *nīvāra* (water-grass)]. These agents consumed on a large scale can cause indigestion for certain people. The remedies [viz., *tila* (sesame)] for these types of indigestions are also explained therewith. ( Bhojana kuthukala) Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 6 1) Tila (तिल) refers to “gingelly seeds” which is used in the worship of Śiva, according to the Śivapurāṇa 2.1.13 <https://www.wisdomlib.org/hinduism/book/shiva-purana-english/d/doc225981.html>:—“[...] then the Ācamana shall be offered and cloth dedicated. Gingelly seeds ( *tila*), barley grains, wheat, green gram or black gram shall then be offered to Śiva with various mantras. Then flowers shall be offered to the five-faced noble soul. Lotuses, rose, Śaṅkha, and Kuśa flowers, Dhattūras, Mandāras grown in a wooden vessel, holy basil leaves or Bilva leaves shall be offered to each of the faces in accordance with the previous meditation or according to one’s wish. By all means Śiva favourably disposed to His devotees shall be worshipped with great devotion. If other flowers are not available, Bilva leaves shall be used exclusively in the worship of Śiva”. ( source Siva puranam) Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 7 1) Tila (तिल):—[from *til*] m. Sesamum indicum (its blossom is compared to the nose, [Gīta-govinda x, 14; Siṃhāsana-dvātriṃśikā or vikramāditya-caritra, jaina recension]; cf. *-puṣpa*), sesamum seed (much used in cookery; supposed to have originated from Viṣṇu’s sweat-drops, [Hemādri’s Caturvarga-cintāmaṇi i, 6, 137 & 142]), *[Atharva-veda]* (*la*, [xviii, 4, 32]), *[Vājasaneyi-saṃhitā; Śatapatha-brāhmaṇa]* etc. Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx *8 Tila*-kalaka—Nyachchha—Charma-kila—Vyanga—Parivartika—Ava- patika— Niruddha-Prakas'a— Niruddha-guda— Ahi-putana— Vrishana- kachchhu—Guda-Bhrams'a. ( sushruta samhitai) Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 9 bhutwaa pravarshati taiha veehiyavaa oshadhivanaspatyah *tila*-maasha iti jaayant, ato vai khalu durnispra pataram, yo yohyannam atti yo retaah sinchati, . (Brahma sutram) xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 10 Aapo naaraa *iti* proktaa aapo vai narasunavah, Taa yadasyaayanam poorva tena ... veehiyavaa oshadhivanaspatyah *tila*-*maasha iti* jaayant, ato vai khalu ... ( Manu smrithi) Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 11 The interesting thing about this oil seed SESAME is that it is found in Vedic ceremonies and Indus Valley civilization. Hindus use them in their funeral rituals. Without sesame seeds there can be no funeral ceremonies or the monthly ceremonies for departed souls called Tila Tarpanam. (Tila =sesame seeds, sushma/sis mum=sesame). *Origin of* this seed must be India. Cotton, Sugarcane and sesame seeds, all the three ancient plants found in the Indus Valley, went to the Middle East from India . Sesame seed is associated with Lord Vishnu and Sesame oil (Gingely oil) is associated with his consort Maha Lakshmi. Vedic literature such as Boudayana Dharmasutra and Grhya sutra, Jaiminiya Grhya sutra and mythologies such as Garuda Purana refer to the use of sesame seeds. (Other Grhyasutra references for researchers: Asva.GS 1-9-6; Sank GS 1-28-6; Pa GS 1-15-4. Panini also refers to it (Ashtadyayee V.2.4, V.i.7). Taila, sesame oil, is mentioned in the Atharva Veda where reference is made to keeping such oil in jars. In the Sankhayana Aranyaka (RV), reference is made to anointing with sesame oil. Yajur Veda also has references to it. There is another proof for the origin of sesame seeds in India, is from 2000 year old Sangam Tamil literature. There are too many references to list here. But the innumerable proverbs, verbs and nouns about sesame in Tamil show that it is known to Indians for thousands of years. Moreover the Tamil word used for sesame ‘El’ has no cognates in Semitic or Indo Aryan group of languages. But it is used in the same ways in religious rituals from the Himalayas to Kanyakumari. Shat+ Tila= Shatila Ekadasi shows that sesame seeds can be used in six (Shat) different ways: Oil Bathing, Oil Massaging, Food, Charity(donation) of Til, Putting Tila in fire known as Havan/Homam, Oblations to departed souls. (Swaminathan) KR IRS 251221 On Fri, 24 Dec 2021 at 20:27, 'gopala krishnan' via iyer123 < [email protected]> wrote: > Respected friends, > > In the title letter N has has missed in Ellurunda due to typo. Similarly > in the last line instead of Bengal gram, I had stated groundnut by memory > loss . Sorry for the correction > Gopalakrishnan > > > On Friday, 24 December, 2021, 07:40:35 pm IST, 'gopala krishnan' via > iyer123 <[email protected]> wrote: > > > *ELLURUDA AND PARIPPURUNDA* > > *Sesame balls and roasted Bengal gram balls* > > Dear friends, > > While going out for a bank work, my wife said- On return get one pack of > sesame balls and one pack of roasted Bengal gram from our shop. Normally > I get all provisions from a nearby shop. Special items and items not > available in the near provision shop are obtained from other shops or > supermarkets. By our shop the meaning is from the nearby shop. > > During my student days I knew only one type of sesame which was brown > black in colour. For tharpanam, my father kept a small tin of sesame > separately. On the day of srardha sesame balls were prepared adding jaggery > to cleaned sesame and served to Bhokthas. PITHRU SESHAM might be maximum > 3-4 balls, and it was compulsory that my father ate one. Remaining was > given to us. Sesame balls were never prepared in home other than on srardha > day. > > Brown black Sesame small quantity was packed in a piece of newspaper and > taken on upakarma day. It was spread on left hand mixed with raw rice for > tharpanam to rishis. Standing on knee deep water of the Achhankovil river > tharpanam was done by all. Present day arrangement of assistant to > sasthrikal distributing sesame was not there. It was interesting some of us > taking sesame for Kandarshi tharpanam. If the upakarma day was not an > amavasi day, sesame was not used. > > Very late after I started performing tharpanam after my father’s death, I > knew of white sesame. On close search I could see one or two white sesame > along with brown black sesame. The appearance of sesame balls in shops > is in the past one or two years. From the appearance it is clear made in > spherical moulds and made using machines. > > Even in my student days we could see persons selling Kadalamuttai(ground > nut candy) and Inchimarappa(ginger candy) in bus stands. These candies were > machine made. Somehow we could not get them on shops on those days. > > The groundnut candy is prepared using skin removed ground nut added to hot > jaggery and poured to flat surface and pressed to uniform thickness and > after cooling cut to large pieces. They are 80% further cut to uniform > pieces, sticking to each other. When it is prepared in spherical moulds no > cutting is there. > > While in Trivandrum, I could see merchants selling skin removed > groundnuts. Now all such merchants sell them in shops. Ground nut oil was > new to me while coming to Tamilnadu. I got adjusted to refined ground nut > oil. Bengal gram balls are new addition two years ago. Sesame balls > available in packs either using skin removed sesame or with skin as > prepared using srardha or using white sesame. > > The following is a simple compilation about sesame and groundnut after > searching for information from websites. > > I wish all my Christian friends in the ThathaPatti group a happy > Christmas. > > Gopalakrishnan 24-12-2021. > > *Sesame Seed: The Facts and Flavours of One of the Most Versatile Crops > Feb 21, 2020* > > Made into a wine as an offering to the gods, baked into modern day breads > and cookies, pressed into nutritious oil: there’s no question sesame seed > is a diverse crop with a rich and colourful history and a variety of uses. > > In this blog, we’ll showcase the flavour, history, and common uses of > sesame seeds, and discuss the many ways it’s used today. > > *1 Flavour* > > Sesame seeds have a mild, sweet, and nutty flavour and a satisfying crunch > when eaten whole. They’re often baked or toasted to bring out a stronger > almond-like flavour and aroma and make the seeds more evident in dishes. > > The oil of sesame seed is pale yellow and with a faint, mellow nutty > flavour that makes it great for cooking and an excellent addition to stir > fries and Asian-inspired cuisine. > > When eating sesame seeds of different colours, you’ll notice that the > flavour varies slightly between them. Black sesame seeds, for example, have > a more earthy flavour than the other colours. > > *2 Appearances* > > Sesame seeds are found inside the fruit of a sesame plant, which is an > oblong pod with ridges that contains small oval seeds that measure about ⅛ > inch long. To remove the seeds from the pod, the sesame fruit is dried > which causes it to begin to open, making it easy to shake the seeds free. > *Sesame > seeds are covered in a husk that is a darker shade than the seed itself, > and are most often removed from the husk before consuming*. When revealed > from the husk, sesame seeds can be white, black, red, brown, or tan,-. > Depending on the variety of the sesame plant itself. Most of the sesame > seeds you’ll see in the U.S. are creamy white, while black sesame seeds are > most commonly used in Chinese cooking. > > *3 History* > > Sesame seed is an ancient crop that appears in religious texts and fables. > Carved drawings depict sesame seeds being thrown into big pots of food. > Historic documents tell of a time when sesame seeds were used in cleansing > rituals as a symbol of immortality in funeral ceremonies. *During wars, > sesame seeds were rationed for soldiers needing strength to survive their > strenuous tasks.* > > *4 Origin* > > Sesame seeds come from the Sesamum Indicum plant. Indigenous to the *Sunda > Islands in Indonesia* and the oldest known oilseed plant in history, the > plant has been cultivated for over 4,000 years. *From Indonesia, sesame > seeds made their way to China, Egypt, India, and Japan.* Evidence > suggests that oil extraction from sesame seed dates back to 900-700 BC in > eastern Turkey, and that it’s been used in China for at least 2,000 years. > > At Pacific Spice, we source our sesame seeds from India, Mexico, and > Guatemala, which are the primary suppliers for sesame seeds in the U.S. The > plant’s ability to survive without water in very hot and dry conditions > makes it a great crop for areas with desert-like conditions that would > otherwise be unable to produce crops. > > *5 Quality, Sourcing, and Safety* > > Pacific Spice is dedicated to producing the highest quality spices. To do > that, we source quality whole seeds and process and clean them locally. > Under our full control, we can ensure that our strict manufacturing methods > far exceed the quality standards of U.S. food manufacturers. This results > in product that is pure, free of contaminants and adulterants, and a > flavourful addition to your favourite dishes. > > *6 Storing* > > *Sesame seeds should always be kept in an airtight container and in dry, > dark, and cool conditions.* > > When stored in an airtight container at room temperature or in a > refrigerator, *sesame seeds will last up to 3 months or 6 months, > respectively*. When stored in an airtight container in the freezer, > sesame seeds can last for up to a year. > > *7 Uses and Nutrition* > > With high vitamin B1, dietary fibre (benefitting digestion), high > concentration of polyunsaturated (healthy) fats, and a multitude of > vitamins, and minerals, sesame seeds are used for a variety of nutritional > purposes. > > Many people like to toast or bake their sesame seeds to bring out the > nutty flavour and add them as a decorative garnish to savoury dishes. In > Chinese cooking, sesame seeds are used to coat foods to give them a crunchy > exterior. In the U.S. you are likely to find sesame seeds in crackers, > salad dressings, soups, rice dishes, and hamburger buns. > > The second ingredient in Hummus is Tahini (or Tahina), and Tahini is > almost entirely (you guessed it) sesame seeds that have been ground and > made into a paste . We wouldn’t have Hummus without sesame seeds! > > *8 Sesame Oil* > > Sesame oil is a wildly popular oil for cooking because sesame seeds > contain about 50% fixed oil content, making it very stable in high heat. > It’s used commonly in high heat cooking like stir frying and in > Asian-inspired cuisine. > > Sesame oil is also celebrated for its skincare benefits, and is used for > its hydrating and antioxidant properties and as an ingredient in soaps and > cosmetics in India. > > We’ll leave you with one final fun usage fact: The flowers of sesame > plants can be pressed for perfume! > > *9 CHICKPEA* > > Alternate titles: Bengal gram, Cicer arietinum, chick-pea, garbanzo bean > > Chickpea, (Cicer arietinum), also called garbanzo bean or Bengal gram, > annual plant of the pea family (Fabaceae), widely grown for its nutritious > seeds. Chickpeas are an important food plant in India, Africa, and Central > and South America. The seeds are high in fibre and protein and are a good > source of iron, phosphorus, and folic acid. > > *10 Physical description* > > The bushy 60-cm (2-foot) plants bear feathery pinnately compound leaves. > The small white or reddish flowers often have distinctive veins in blue or > purple and are usually self-pollinated. The yellow-brown or dark green > beans are borne one or two to a pod. There are large- and small-seeded > varieties. > > *11 Acaraje.* > > Acaraje is deep fried ground black-eyed peas. Nigerian and Brazilian dish. > Sold by street vendors in Brazil's Bahia and Salvador. Kara, kosai, sandwich > > *12 Uses* > > Hummus (or hummous)—chickpeas mashed to a paste with lemon juice, olive > oil, and tahini (sesame paste)—is widely eaten in the Middle East as a > sauce and dip for bread. Mashed cooked chickpeas are formed into small flat > cakes or balls and fried for falafel, a popular Middle Eastern dish. In > southern Europe and Latin America, chickpeas are a common ingredient in > soups, salads, and stews. A kind of meal or flour is also made from > chickpeas and can be used to make a flatbread known as socca or mixed with > wheat or other flours for baking. > > 13 BOZA > > Boza, a traditional fermented drink in Eastern Europe and the Middle East > that is made from wheat, millet, or bulgur and topped with cinnamon and > roasted chickpeas. > > -- > You received this message because you are subscribed to the Google Groups > "iyer123" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to [email protected]. > To view this discussion on the web visit > https://groups.google.com/d/msgid/iyer123/1108175885.973855.1640351576096%40mail.yahoo.com > <https://groups.google.com/d/msgid/iyer123/1108175885.973855.1640351576096%40mail.yahoo.com?utm_medium=email&utm_source=footer> > . > > -- > You received this message because you are subscribed to the Google Groups > "iyer123" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to [email protected]. > To view this discussion on the web visit > https://groups.google.com/d/msgid/iyer123/644491659.985522.1640357862054%40mail.yahoo.com > <https://groups.google.com/d/msgid/iyer123/644491659.985522.1640357862054%40mail.yahoo.com?utm_medium=email&utm_source=footer> > . > -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. 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