Black Sesame – Aromatic Seeds for Asian and Middle Eastern Cuisine
- Black sesame seeds with a strong, nutty aroma and slightly bitter note
- Traditionally used in Asian and Middle Eastern recipes
- Ideal for flatbreads, salads, rice dishes, or spice blends
Distinctive Flavor and Versatile Use
Black sesame seeds are among the oldest cultivated seeds and are valued in various cuisines for their characteristic flavor. Their taste is nutty and robust, especially when lightly toasted. With an oil content of approximately 50–60%, black sesame seeds are also used in the production of sesame oil, which plays an important role in Japanese and other Asian cooking traditions.
Botanical and Culinary Background
Although botanically considered oilseeds, black sesame seeds are used as a spice-like ingredient in cooking. In Asian cuisine, they are found in blends such as Shichimi Togarashi (a Japanese spice mix) and Zahtar, a blend typical of Middle Eastern recipes. In Japan, black sesame is often roasted and mixed with salt to season rice or noodle dishes.
Use in the Kitchen
Toasting black sesame seeds enhances their nutty aroma. The roasted seeds can be sprinkled over Turkish flatbread, Indian naan, or crackers. They also add visual and aromatic appeal to salads, muesli, and rice dishes. In East Asian cooking, they are used to top sushi, fish, or vegetable dishes.
Origin of the Sesame Plant
The sesame plant (Sesamum indicum) is an annual herb that grows up to two meters tall. It produces pink or white bell-shaped flowers and flat oval seeds in various shades—from white and brown to black. Black sesame is traditionally valued for its distinctive flavor and aromatic intensity.
Explore the culinary variety of black sesame and bring authentic Asian and Middle Eastern flavors into your kitchen.
ALLERGENE: SESAM
