Sesame Seeds

Sesame seeds are small, oil-rich seeds that come from the sesame plant. They are available throughout the year, making them a versatile ingredient in many cuisines. Sesame seeds are particularly prominent in Asian, Middle Eastern, and African cooking, often used to add a nutty flavor and delicate crunch to dishes. They can be sprinkled over salads, baked into bread, ground into tahini, or used as a garnish on sushi and stir-fries.

Sesame Seeds Synonyms

Benne
Gingelly
Til

Sesame Seeds Substitutes

Different Forms/Types of Sesame Seeds

Oil

Extracted from sesame seeds, available in both light (refined) and dark (toasted) varieties, used for cooking or as a flavor enhancer.

Paste

Also known as tahini, a smooth paste made from ground sesame seeds, commonly used in Middle Eastern and Mediterranean cuisines.

Whole

Unhulled or hulled sesame seeds, either raw or toasted, used for their nutty flavor and crunchy texture in various dishes.

Ground

Sesame seeds ground into a fine powder, known as sesame flour, used as a gluten-free flour alternative or for thickening sauces.

How to Choose Sesame Seeds

When selecting sesame seeds, look for plump, shiny seeds that have a uniform color. Avoid seeds that look shriveled or have an off smell, which can indicate rancidity or poor storage conditions. For tahini, choose well-stirred, smooth pastes without separation. The oil should be clear without any sediment. Organic and non-GMO labels can be indicators of quality for those who prefer these options.

Cooking/Prep Tips for Sesame Seeds

Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halva. They are available throughout the year. Sesame seeds may be the oldest condiment known to man. They are highly valued for their oil which is exceptionally resistant to rancidity. Toasting sesame seeds releases their aromatic oils, enhancing their flavor and crunch. For toasting, spread the seeds on a baking sheet or in a dry skillet over medium heat, stirring them frequently to ensure even browning. They can burn quickly, so it's crucial to remove them from the heat as soon as they're golden brown. Sesame seeds can also be added raw to recipes for texture and flavor. Since they have a high oil content, it's best to store them in an airtight container in a cool, dark place to prevent them from becoming rancid.

Shelf Life of Sesame Seeds

Sesame seeds should be stored in an airtight container in a cool, dark place to prevent them from becoming rancid. They can also be refrigerated or frozen to extend their shelf life. Tahini should be stored in the refrigerator once opened, and sesame oil should be kept in a cool, dark place and used within the expiration date for the best flavor.

Recommended Brands for Sesame Seeds

tahini: Soom Foods

sesame oil: Kadoya

whole sesame seeds: Bob's Red Mill

Cooking Techniques for Sesame Seeds

Grinding: Ground sesame seeds are used to make tahini, a key ingredient in hummus and other Middle Eastern dishes. Grinding the seeds can be done with a mortar and pestle, food processor, or spice grinder.

Toasting: Toasting sesame seeds in a dry skillet or in the oven brings out their nutty flavor. This is a quick process that requires constant attention to prevent burning. Toast until they are lightly golden and fragrant.

Sprinkling: Raw or toasted sesame seeds can be sprinkled on various dishes as a garnish, adding texture and flavor. They are often used on sushi rolls, salads, and stir-fries.