Sesame

Sesame seeds come from the Sesamum indicum plant and are a staple across Middle Eastern, Mediterranean, South Asian, and East Asian cuisines — most visibly in tahini, hummus, halva, and seeded breads, but also in many Asian sauces, dressings, and finishing oils. They're nutritionally dense in healthy fats, plant protein, calcium, magnesium, and lignans.

In 2021, the US passed the FASTER Act, which added sesame to the top-eight food allergen list as the ninth major allergen. As of January 2023, US food labels must declare sesame the same way they declare peanut, milk, or wheat. Sesame allergy affects an estimated 0.2–0.6% of children and adults in the US — less common than peanut but rising, and persistent (rarely outgrown).

The new ninth allergen

Sesame reactions can be severe, including anaphylaxis. The new labeling rules have had one unintended consequence: some manufacturers, rather than guaranteeing sesame-free production lines, have added sesame to product formulations so they can label honestly — making sesame harder to avoid in some baked goods that previously contained none. Sesame-allergic households should watch for this trend on bread, buns, and crackers.

Hidden in cuisine

Sesame hides in many sauces and condiments. Common sources: tahini, hummus, baba ganoush, halva, sesame oil (especially the toasted, fragrant kind used as a finishing oil), Asian dressings, dukkah, za'atar, everything-bagel seasoning, sesame crackers, and many Korean and Japanese sauces. People with severe sesame allergy should treat unlabeled food (restaurants, deli items, family kitchens) with the same caution they apply to peanuts. Cross-reactivity with tree nuts and peanuts is reported but variable; an allergist consultation is the right path for confirmed cases.