Black Sesame Seeds
Tiny seeds that make a big impression! Black sesame seeds bring rich, nutty flavor, a satisfying crunch, and striking dark color to both sweet and savory dishes.
Uses
Sprinkle over sushi, rice bowls, noodles, salads, and stir-fries. Add them to breads, crackers, cookies, or desserts for extra texture and contrast. For a deeper toasted flavor, warm them in a dry skillet over medium-low heat, stirring frequently until fragrant—their dark color makes browning harder to judge.
From the Colonel
This is the oldest recorded spice. The Assyrians were using it in 3000 BC. The seeds come from the pods of a medium sized plant with either white or pink flowers. The color of the flower determines the color of the seed. Seeds are white (or gray ivory), or black. The brown variety is simply the white variety without the hull removed. We can thank the early African slaves for introducing it into our cuisine. Their name for the seeds was benne (behn nee) seeds. This is why they are more popular in southern dishes. With its warm nutty taste, this is a great old spice.
Two Quick Recipes
Black Sesame Avocado Toast
Mash 1 ripe avocado with 1 teaspoon lemon juice and a pinch of salt. Spread over 2 slices of toasted bread, then sprinkle with 2 teaspoons toasted black sesame seeds. Finish with black pepper or a pinch of chili flakes.
Black Sesame Noodles
Cook 8 ounces noodles according to package directions and drain. Whisk together 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil, and 2 teaspoons rice vinegar. Toss with the noodles, 1 tablespoon toasted black sesame seeds, and 2 sliced green onions. Serve warm or chilled.