Sesame is an annual crop of high nutritional significance. They are rich in protein and dietary fiber, vitamins, and minerals. It is cultivated for its edible seed, oil, and flavor. Out of total sesame seed production, 45% of them are used in oil processing. The sesame oil is enriched in polyunsaturated fatty acids, sesamin, sesamolin, and tocopherol homologs, which are natural antioxidants. Sesame is known to have many health benefits due to its antioxidant, anti-inflammatory, antitumor, and cholesterol-reduction properties. Sesame has many health benefits and is used in many everyday products, such as food, cosmetics, and feed. Asian countries like India and China have become the world’s largest producers as well as consumers too. Further, apart from India and China, there is a huge demand of sesame seeds in Japan, Turkey, Korea, Egypt, Turkey, Israel, and the United States also. Being an important ingredient in many food applications, the demand for sesame seeds is on the rise. In coming times, it is expected that worldwide production as well as demand for sesame seed will increase, and it would serve as a source of livelihood for coming generations. The present book chapter will address nutritional value, chemical composition, food, and industrial applications, functional food preparations, and market analysis of sesame.