Sensational Sesame Seeds

The Seed Itself
– Sesame seeds are a common ingredient in the cuisines of China, Japan, India and the Middle East.
– Most Canadians get their sesame-seeds from baked goods. They are a common topping on buns, bagels, challah bread, crackers, bread sticks and many other breads.
– Sesame seeds come in black and white. The black ones (found in Japanese, Indian and health food stores) have a more pungent and slightly bitter taste.
– Most commonly, sesame seeds are hulled. Unhulled sesame seeds are more nutritious with higher levels of fibre and minerals. Find them in bulk and health food stores.
– Sesame seeds and sesame paste are a source of protein, calcium, iron and phosphorus. Like many seeds, they contain Vitamin E.

Sesame Oil
– There are two kinds of sesame oil.
– The most common type is actually toasted sesame oil. However, it is often labelled simply as “sesame oil”. This oil is pressed from toasted seeds, creating a rich, deep, amber-coloured oil with a distinctly nutty fragrance.
– Toasted sesame oil is used widely in Chinese and Japanese cooking. It has a low burning point and is usually combined with other oils for cooking purposes.
– The “other” sesame oil is a clear, light oil pressed from raw sesame seeds. It is a polyunsaturated oil, not unlike sunflower or safflower oil, with a light, subtle taste and no fragrance.

Sesame Paste
Tahini (a.k.a. sesame butter) is a paste made from raw, crushed sesame seeds. It has a grayish-white colour and is used to make humus, babaghanoush, tahini sauce and other Middle Eastern preparations.
– Asian sesame paste is made from toasted and crushed sesame seeds resulting in a golden brown paste with a deep fragrance.

Storing Sesame
– Sesame seeds are 50 per cent oil. As a result, sesame seeds, oil, and paste can all turn rancid quickly when exposed to air and heat. For best results, buy seeds, oil and paste in small quantities and refrigerate.

Sesame Uses
– A sprinkling of toasted sesame seeds adds a crunchy, nutty taste to foods. Try them on cold noodles, steamed vegetables and salads.
– To toast, toss the seeds in a dry frying pan on medium-high until golden brown. Or bake in a 350F oven for three to five minutes, checking and shaking the pan constantly. A toaster-oven does the job well, too.