Sesame seed is one of the oldest crops that has been systematically cultivated, primarily due to its oil content. At the time, it was called Sam Samni – literally translated: the plant of the oil. The delicately nutty sesame oil has its tradition in ethnic Asian cuisine. It is obtained from the light, unpeeled sesame seeds in a cold pressing process and tastes intensely of sesame with a fine roast flavor. It can be used cold, to finish off dishes, as well as for cooking and frying. It harmonises perfectly with apple balsamic vinegar barrique, raspberry vinegar and sherry vinegar PDO.