Black Sesame Seeds
A bit of a leper in the spice world – always begging to be used and used so rarely. A shame considering these have significantly more flavor than their pale counterparts.
Sesame seeds have long been used as a spice and for their oil that’s both healthy and stable in hot climates. The seeds has been used throughout Africa, Asia, the Mediterranean, and the Middle East in all sorts of cooking.
The black seeds have less oil but more flavor, and a nuttier taste. As such, they’re used more to finish foods. In addition, their unique color gives them aesthetic appeal. In Japan and China, black sesame seeds are used often in sweets such as cookies, mochi, and ice cream.
|Basic Preparation||Ready to use as is but can also be ground fresh or toasted. To toast simply heat a frying pan/skillet over high heat. Add desired amount of seeds and stir occasionally watching the seeds closely. Once a toasted nutty fragrance is detected, about 3-5 minutes in, remove the pan/skillet from heat.|
|Recommended Applications||Black Sesame Seed can be tossed along with noodle dishes, vegetables, salads, or a stir-fry. Other great ways to use this spice is sprinkled onto fish, poultry, beef, pork, or egg salad. Before baking, add the black sesame seed to cakes, cookies, breads, or confections. This versatile ingredient is most commonly tossed with salads, noodle dishes, vegetables, or to a stir-fry recipe.|
|Taste & Aroma||Bitter or Astringent, Warm & Earthy|
|Cuisine||Asian, Chinese, Japanese|
|Handling / Storage||To be stored in a cool, dry place.|
|Shelf Life||4 Years|
|Country of Origin||India|
|Dietary Preferences||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Allergen Information||None Specified|
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