From the pods of the Sesamum indicum plant comes one of the most ancient foods – the sesame seed. Either black, white or yellow, the seeds are gathered to be used in many cuisines worldwide. Traced back to Baylonian times the seeds are prized for the oil and for the nutty taste which develops when roasted.
When the small oval seeds are not ground for oil they will traditionally cover the top of the Sicilian bread Simit, or be made into an East Asian honey-based sweet called gangjeong, or blended into tahini paste for the use in dips such as hummus.
Black, white or yellow, the colour of the seeds makes little to no difference in terms of taste. Keep seeds fresh by storing in an airtight container in a cool and dark place.
Did you know? Sesame seeds are a good source of calcium. Try sesame milk as an alternative to dairy if you are lactose-intolerant or trying to cut back on cow’s milk.
Our sesame recipes are sure to inspire you: