Lenga wijén

Minyak wijen minangka minyak sayur sing bisa didhahar saka wiji wijen . Kejaba digunakake minangka minyak goreng, digunakake kanggo nambah rasa ing pirang-pirang masakan, kanthi aroma lan rasa khas sing khas. Minyak kasebut minangka salah sawijining minyak adhedhasar panen sing paling misuwur. Produksi modern massa ing saindenging jagad diwatesi amarga proses panen manual sing ora efisien sing dibutuhake kanggo ngekstrak minyak kasebut.

Secara historis, wijen ditanem luwih saka 5000 taun kepungkur minangka panandhang tahan kekeringan lan bisa tuwuh ing papan panen liyane gagal. ^[1] ^[2] Wiji wijen minangka salah sawijining tanduran pertama sing diolah minyak lan uga bumbu sing paling awal. Wijen ditanem sajrone Peradaban Lembah Indus lan minangka panen minyak utama. Bisa uga diekspor menyang Mesopotamia udakara taun 2500 SM. ^[3]

Minyak wijen coklat peteng asale saka wiji wijen panggang / panggang.

Deleng uga

Wijen
Tahini

Referensi

↑ Raghav Ram; David Catlin; Juan Romero; Craig Cowley (1990). "Sesame: New Approaches for Crop Improvement". Purdue University.
↑ D. Ray Langham. "Phenology of Sesame" (PDF). American Sesame Growers Association. Diarsip saka sing asli (PDF) ing 2019-04-14. Dibukak ing 2020-11-22.
↑ Small, Ernest (2004). "History and Lore of Sesame in Southwest Asia". Economic Botany. New York Botanical Garden Press. 58 (3): 329–353. doi:10.1663/0013-0001(2004)058[0329:AR]2.0.CO;2. JSTOR 4256831.

[rram-1] Raghav Ram; David Catlin; Juan Romero; Craig Cowley (1990). "Sesame: New Approaches for Crop Improvement". Purdue University.

[drl2-2] D. Ray Langham. "Phenology of Sesame" (PDF). American Sesame Growers Association. Diarsip saka sing asli (PDF) ing 2019-04-14. Dibukak ing 2020-11-22.

[3] Small, Ernest (2004). "History and Lore of Sesame in Southwest Asia". Economic Botany. New York Botanical Garden Press. 58 (3): 329–353. doi:10.1663/0013-0001(2004)058[0329:AR]2.0.CO;2. JSTOR 4256831.

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