Sesame is one of the oldest cultivated plants and has a mild nutty flavor. It is used to make oriental pastes, is also often included in spice mixtures there and seasons Japanese fish specialties. Roasted, it is a character spice in Chinese cuisine. Hulled sesame tastes somewhat earthier than unhulled.
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As far back as ancient Egypt, sesame seeds were used as a bread seasoning. This tradition has endured to this day and can be found throughout the Middle East. In addition to sesame, black cumin is often used to sprinkle on bread patties. For various spice mixtures and dips, such as Zahtar, Dukkha, Gomashio and Shichimi Togarashi, sesame is a mandatory ingredient. In addition, the seeds are used in combination with lemon juice and garlic to make an oriental sesame paste, which is used as a dip for grilled meat and as an addition to salad dressings.
Roasted in a pan without fat, the sesame seeds, which are then even more aromatic, are used in Chinese cuisine as a seasoning ingredient for various meat dishes.
Sesame generally tastes great with eggplant, spinach, zucchini, braised floury vegetables, salad, fish, poultry and some desserts.
Use sesame seeds in quantity to taste. To make a paste, mix the seeds with liquid (e.g. lemon juice) and blend with a hand blender. To intensify the flavor you can toast the sesame seeds beforehand.
Sushi, dukkha (spice dip), tahini, hummus, halva.
Earthy, nutty flavor
Cardamom, coriander, nutmeg, pepper, sumac, thyme, cinnamon.