Sesame seeds have 45-65% fixed oil which is predominantly made up of olein. There is no volatile oil content in sesame seeds.
Some other names for sesame seed include, "juljulan" in Arabic, "zi mah" in Mandarin, "till" in French, "sesam" in German, "gingili" or "til" Hindi, "goma" in Japanese, "gergelim" in Portuguese, "kunzhut" in Russian, and "ajonjoli" in Spanish.
Sesame seeds are popular in baking for their nutty flavour and in savoury spice mixes. You can combine these seeds with honey, sauces, or dips of all sorts for a nuttier flavour profile.
These white seeds can be ground up to make a paste called tahini, something that is used in the production of hummus. Tahini is also delicious on pita bread, as a vegetable dip, and when spread on fruit.
Sesame seeds are also excellent to look at on top of the bread, and you will sometimes see a variety of colours on rolls as a decoration. Armenian Simit Cookies are not complete without a healthy sprinkling of sesame seeds.