Whole red or brown sesame seeds have hulls, the flavor of which tends to be slightly more earthy and robust than hulled versions. And, their fibrous shells make them even more fiber-dense and an excellent source of calcium. The husk also gives them the reddish-brown color, and they are commonly used in a variety of traditional African, Middle Eastern and Asian dishes. When toasted, red sesame seeds offer a crunchy texture and unique flavor to breads; salads, stir-fries or desserts. Red or brown sesame seeds are highly important body-controlling nutrients (good fats, proteins and minerals) which adds value of different uses – may it be cooking use to natural benefit.