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Tan Kingoma Sesame bridges the flavor spectrum between mild white and robust black sesame varieties, offering a balanced nutty taste that works beautifully in kitchens worldwide. This warm-season annual grows 3 to 5 feet tall and matures in 80 to 89 days, making it feasible in hardiness zones 5 through 10 with full sun exposure. The seeds themselves strike a visual middle ground too, displaying an even tan color that hints at their versatile culinary potential. These tropical plants demand a long, warm growing season to thrive, but reward patient gardeners with fresh, home-grown sesame seeds ready for toasting and cooking.
Full Sun
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5-10
60in H x ?in W
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High
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Kingoma sesame occupies a rare middle ground in sesame flavor, neither as delicate as white seeds nor as assertive as black ones. The even tan coloration signals this balance visually, and the plants reach a substantial 3 to 5 feet, making them a striking garden presence. At 85 days to maturity, they're surprisingly accessible for a tropical crop in temperate zones, though they do need consistent warmth and a full growing season to deliver those prized nutty seeds.
Tan Kingoma Sesame seeds are grown primarily for culinary use. The seeds work well toasted and sprinkled over Asian dishes, baked into breads, or ground into tahini or sesame paste. Their balanced flavor profile makes them versatile enough for both savory applications and sweet preparations, offering gardeners a single variety that doesn't require choosing between the subtlety of white sesame or the intensity of black.
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Transplant seedlings outdoors after all danger of frost has passed and soil temperatures are consistently warm, ideally in the mid-60s Fahrenheit or higher. Space plants 24 inches apart. Harden off seedlings gradually over 7 to 10 days before moving them to their final location.
Direct sow seeds outdoors after the last frost date when soil has warmed sufficiently. Plant in full sun in well-draining soil.
Tan Kingoma Sesame is ready to harvest approximately 80 to 89 days after planting. Watch for the flower spikes to fade and the seed pods to begin drying on the plant. When the lower seed capsules turn brown and begin to split open naturally, cut the entire plant and hang it upside down in a warm, dry location to finish drying. Once fully dry, thresh the plants gently to release the seeds, then winnow away any remaining chaff. Proper drying prevents mold and ensures maximum shelf life for your harvested seeds.
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