Sesame Seeds

Sesame seeds are harvested from the seed pods of the tropical plant Sesamum indicum. The tiny, flat oval-shaped seeds may be black when unhulled and beige or creamy white when hulled. Both types have a nutty and earthy aroma and flavour.

Black Sesame Seeds

White Sesame Seeds

They are most commonly used to top cakes, breads and savoury biscuits and may also be sprinkled into salads. In the Middle East and Mediterranean, the seeds may be ground into an oily paste known as tahini (or tahina), which may be spread onto bread or used in a variety of dishes. Tahini is also an essential ingredient of the tasty dip hummus (along with chickpeas) and of halva, a compressed, oily bar of crushed sesame seeds. Black sesame seeds may be combined with sea salt to make gomasio, a seasoning popular in macrobiotic cooking, whilst white seeds may be spread on bread with ground prawns and deep-fried to make prawn toast. Sesame seeds may also be crushed to produce sesame oil.

The flavour of sesame seeds may be enhanced by toasting them gently. This may be done over a medium heat in a heavy-based pan, stirring the seeds frequently until they begin to turn golden and release a nutty aroma.