Sesame Seeds

Sesame seeds have a rich, nutty flavour. They are used extensively in Asia where they add a flamboyant, decorative aspect to dishes. In Japanese, Korean and Chinese cuisine, the seeds are used in stir-fries and spice blends such as Shichimi Togarashi. They also add a crunch to dips for dim sum.

In contrast, sesame seeds are used very differently across the Middle East where they are ground to make a runny paste called Tahini. This paste is then drizzled over meat dishes like Kibbeh, or to make hummus. Try adding to baked breads or scattering over salads.

Sesame seeds are a good source of protein, healthy fats, and fiber. They also contain a variety of vitamins and minerals, including calcium, iron, and magnesium. They’ve been used in traditional medicine for centuries to treat a variety of ailments, including digestive issues and joint pain. Meanwhile, modern research has suggested that sesame seeds may have antioxidant and anti-inflammatory properties. They’re also used to make sesame oil, which is a popular cooking oil in many parts of the world.

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