Dried sesame seeds, from the pods of the sesame plant, have a golden colour and a characteristically delicious taste somewhere between walnuts and hazelnuts.
As a flavour enhancer, you can use sesame seeds in breads, fish stews or oriental-style meats, vegetables, pastas and salads, as well as for sweets.
Toasting and chewing the seeds well, or crushing them lightly are essential given that they are otherwise indigestible. Swallowing them whole does not aid in the absorption of their many properties.
Use them to gently add to the flavour of marinated or grilled tuna, Japanese ramen, sautéed spinach or cookies. They combine perfectly with paprika, cumin, soy sauce and spicy things.
Did you know that the phrase “open sesame” comes from the strange behaviour of the seed pods which, when brushed against, explode and open up?
Tip for getting the most out of sesame seeds:
If you dress your salads with sesame seeds you don’t have to add much oil given that the seeds contain enough to complement it.
