Who invented sesame snaps

Regardless of its species, however, the tiny seeds pack a powerful punch when it comes to our health. Sesame is a great source of gluten-free dietary fiber, which can help reduce the levels of LDL cholesterol in the blood and therefore, the risk of heart disease. Sesame seeds are also very high in polyunsaturated fats and monounsaturated fats, which, when increased in relation to saturated fats, can also help reduce bad cholesterol.

The little nutritional powerhouses are also a good source of plant-derived protein, containing as much as 17 grams per grams of seeds , which is on par with—or even more than—a notoriously protein-packed chicken egg. Sesame also boasts a plethora of microelements including phosphorus, magnesium, iron, zinc, copper and selenium , and vitamins A, E, and B , which are necessary for the proper maintenance of bodily functions. They also contain lignans sesamin, sesaminol, sesamolin, and sesamol , which are known to have antioxidant and anti- inflammatory properties linked to cancer prevention and to slowing down the ageing process.

Finally, sesame contains tryptophan, a compound necessary for the synthesis of serotonin and melatonin. As such, dietician, Celina Kinicka, claims that a handful of sesame seeds a day could even help people overcome sleeping problems and depression. Although the health benefits of sesame are plentiful, its role in your daily diet is most likely relegated to either a garnish on your salad, or a sprinkling on the top of your hamburger bun.

But Unitop offers a sweeter way to enjoy the beneficial seeds, courtesy of their perfectly snackable sesame snaps and sesame bars. Unitop sesame snacks stand out among similar products of their kind because of our keen focus on the quality of the seeds we use. Only the highest quality, most robust seeds are selected for use and on top of that, we always roast our seeds prior to production, resulting in a superior final product in terms of both the taste and that satisfying crunch.

Likewise, the sesame seeds that form the paste or tahini that we use for our halva, go through the same rigorous selection process, with additional attention paid to the color of the seeds.

Even a few dark seeds can adversely affect the product. The texture of the tahini is equally as important as color so we source ours from experts in Turkey, who are renowned producers of world-class tahini. When you choose Unitop halva, know that you are choosing one that is made according to the highest standards of quality and taste in the industry.

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Some raisins, almonds or walnuts are the most typical additions. The baked cake is decorated with icing and usually orange peel. In the distant times this poppy-seed cake was a traditional dessert prepared for Easter and Christmas.

In the Christian tradition poppy, containing thousand of seeds in one poppy head, is a symbol of harvest and fertility. Therefore, in the past, the Poles and other Slavs believed that eating poppy-seed cake during the holidays will bring them luck in life. Gingerbread is a well-known aromatic cake with a very intense and characteristic taste.

It is a little hard and has a dark-brown color. This Polish cake is made from wheat and rye flour, milk, eggs, caramelized sugar and honey. Cinnamon, ginger, cloves, cardamom, nutmeg, anise and lavender are usually used for adding flavor. In Poland, piernik is sold in a form of a big lump of a cake, or as a package of small cookies usually covered with chocolate and filled with fruit preserves, nut mass or marzipan. The gingerbread was a traditional cake of Hanseatic cities. Hence it is known not only in Poland, but also in Germany, Netherlands, Russia, and in Scandinavian countries.

Piernik became popular in 18th century in Poland and, just like in other countries, it initially was a symbol of prosperity and a high social status.

This luxury character of the dessert was a consequence of very high price of spices. Although gingerbread is normally considered a dessert, crumbled piernik is an ingredient of a traditional Old Polish grey sauce.

Kluski z makiem is a traditional sweet Polish dessert dish. Pasta with poppy-seed is usually eaten during Christmas. This Polish food consists of kluski kind of home-made pasta and poppy mass prepared from ground poppy with an addition of honey, nuts, almonds and other stuff. Kisiel is a sweet, thick fruit dessert. This Polish dessert is usually served hot. However, it is also possible to eat cold kisiel.

Kisiel is made with an addition of potato starch which serves as a thickening agent. Although making this Polish dessert on one's own, with use of potato starch, fruit and fruit juice, does not constitute a problem, buying powdered ready-made kisiel is definitely more popular. In Polish stores this dessert is available in many flavors. Budyn is a pudding, or blancmange.

This Polish dessert is quite similar to kisiel but made of milk instead of water. Polish budyn is also very similar to English sweet puddings.

Most often budyn has a vanilla or chocolate taste. This dessert is dished up hot with an addition of juice, fruit, chocolate or toffee icing, or with some nuts and raisins. Some people concoct salted blancmange made from mushrooms or vegetables. Polish dessert faworki also appears under names such as chrust or jaworki.

It is a traditional Polish delicacy made from a sweet crisp cake in a shape of a bow. Oftentimes faworki are eaten on the last Thursday of the carnival the so-called tlusty czwartek, which means fat Thursday and before Ash Wednesday.

A lot of yolk is used in the production of the dough. It must be quite well aerated, which requires intensive and long kneading and bumping. Faworki are cut out of a lump and then fried in deep oil.

Baba or babka wielkanocna is a simple Slavic yeast cake dished up during Easter. This dessert is well-known to many Slavs as well as Lithuanians. After baking the cake babka is iced with icing, or with rose or orange water.

There are few kinds of babka wielkanocna. A special kind of this Polish cake is a so-called sekacz - a tree cake baked on a rotary spit see below. Polish sekacz — a tree cake is a sponge cake baked above a flame on a rotary spit.

Originally, sekacz was a traditional Tartar cake. Later in history it has become popular on the Polish Eastern Borderlands. Today in Poland, sekacz is recognized by the Poles as a regional specialty of the Podlasie region. This delicious Polish cake can be covered with icing or chocolate, but oftentimes is eaten plain, without any addition or decoration.

The name of this dessert comes from its distinctive appearance. As a result of pouring the spit with layers of dough, the thick layers of this bright cake are striped with some dark and thin layers of scorched cake, which are visible in a cross-section ofthis Polish tree cake.

That appearance resembles the growth rings in the trunk of a tree. Polish word sekacz is derived from sek, which means knot. In our times a tradition of baking various forms of tree cake is preserved in many European countries: Switzerland, France, Romania, Hungary, Lithuania, Sweden, Poland and in central Germany where it is known as Baumkuchen or Prugelkrapfen.

Interestingly enough, this tree cake became one of the favorite cakes in Japan. Mazurek is a simple traditional Polish cake baked for Easter. It can be generally described in English language as a shortcrust tart. The characteristic features of this Polish cake, which will allow you to recognize it forthwith, is the cake's low height — only centimeters; its decoration — quite excessive and kitschy it is intended that way!

There are various kinds of Polish mazurek made from different dough: brittle, sponge, marzipan-dough and a so-called makaronikowe dough. The dough is interlaid with a nut mass, preserves or a jam. The surface of the mazurek is decorated with icing, chocolate, krowka type toffee see below , dried or fresh fruit, almonds, nuts and raisins. Kutia is a peculiar, traditional dish known in Ukrainian, Belarussian, Lithuanian and Eastern Polish cuisine.

It is one of the 12 dishes traditionally served during Christmas Eve supper by Eastern Slavs. Kutia is a blend of wheat grains, poppy, malt, honey and a so-called bakalie: various nuts, raisins, and some other additions.

In our times, almonds or candied orange peel are also used. On account of a large content of grains of wheat kutia seems to be quite a special dish - eating or rather chewing it takes some time. This traditional Polish dessert cannot simply just be swallowed down at once. Krowki, what can be translated into English as little cows, are Polish milk candies. Krowki are made of a peculiar mass, something similar to toffee. These Polish sweets are soft, unusually ductile and gluing palate and teeth together.

That is where an unofficial name of candies comes from — mordoklejki what means puss gluing. An interesting and characteristic feature is a fact that with a passage of time krowki harden from the outside.

Fresh krowki are malleable in their entire volume see photo below. With the passing of time, however, they start to crumble, as a result of sugar crystallization. Krowki were invented in the first half of the 20th century by Polish confectioner Feliks Pomorski.

Chocolate-covered plums are traditional Polish candies, produced for many, many years. An entire plum covered with some kind of cocoa mass and covered with chocolate icing makes up for the heart of the candy. Polish chocolate-coated plums in a decorative packaging make a great gift. Ptasie mleczko, which means 'bird's milk' is sweet light milk mousse, with a very delicate taste.

This Polish sweet is covered with chocolate icing. In general the mousse has a vanilla, fruit or chocolate flavor. Ptasie mleczko is recognized as one of traditional Polish desserts and sweets. Bird's milk has been produced for many decades by E. Wedel's company located in Warsaw. Nowadays, other companies as well try to make ptasie mleczko for the Polish market, e.

Panska skorka literal translation: 'a lordly skin' is a traditional Polish white-pink home-made candy, wrapped up in a piece of paper and sold mainly in Warsaw during the All Saints' Day and church fetes. In Cracow miodek turecki 'Turkish honey' fulfills a similar role. The name is given bythe glassy surface of the candy.