Sesame Seed
Sesame seeds are tiny, oil-rich seeds used across nearly every cuisine, from the tahini that anchors Middle Eastern cooking to the toasted seeds and oil central to East Asian dishes.
How to buy
Both hulled (white) and unhulled (tan to black) sesame seeds are common; hulled seeds taste milder and are typical for tahini, while unhulled seeds have a stronger, more pronounced flavor. Seeds should look dry and uniform, without a musty smell.
How to store
Sesame seeds keep well in a sealed container in the pantry for several months thanks to their relatively low moisture, though refrigeration extends freshness further, especially for toasted or ground forms like tahini.
Culinary profile
- Flavor
- Mild and nutty raw, turning noticeably richer, toastier, and slightly bitter once toasted, which is why toasted sesame oil tastes so much more intense than the raw seed.
- Texture
- Tiny and slightly crunchy whole, sesame seeds turn into a smooth, thick paste when ground, as in tahini.
- Aroma
- A mild, nutty smell raw that becomes deeply toasty and fragrant once roasted, especially noticeable in toasted sesame oil.
How to prepare
- Toasted — Toasted in a dry pan until golden and fragrant, deepening the flavor before use.
- Ground into tahini — Ground into a smooth, rich paste used in sauces, dips, and baking.
- Pressed for oil — Pressed into sesame oil, used both raw for flavor and refined for cooking.
- Coated onto bread or candy — Pressed onto bread rings and coated onto sweets for crunch and nutty flavor.
Classic dishes
American
- Benne wafers — Thin, crisp Southern American cookies made from toasted sesame seeds, rooted in West African culinary tradition.
- Sesame-crusted tuna — Seared tuna coated in black and white sesame seeds for a crunchy crust.
Chinese
- Dan dan noodles — Sichuan noodles tossed in a spicy, numbing sauce built on sesame paste.
- Jian dui — Deep-fried glutinous rice balls coated in sesame seeds, with a sweet filling inside.
- Hot pot sesame dipping sauce — A rich dipping sauce built on ground sesame paste, served alongside Chinese hot pot.
Japanese
- Goma-ae — Blanched spinach dressed in a sweet, ground sesame sauce.
- Goma dofu — A silky, chilled tofu made from ground sesame paste set with starch.
Mediterranean
- Tahini drizzle over roasted vegetables — Roasted vegetables finished with a tangy tahini and lemon drizzle.
Greek
- Koulouri — A Greek sesame-crusted bread ring, popular as a street food and breakfast item.
Korean
- Bibimbap — A mixed rice bowl finished with sesame oil and toasted sesame seeds for aroma.
- Sesame seasoned namul — Seasoned vegetable side dishes finished with sesame oil and toasted sesame seeds.
Middle Eastern
- Hummus — A smooth chickpea dip built on tahini, the ground sesame paste that gives it richness.
- Halva — A dense, crumbly sweet made from ground sesame seeds (tahini) and sugar syrup.
- Za'atar — A Levantine spice blend of dried herbs, sumac, and toasted sesame seeds.
- Simit — A Turkish sesame-crusted bread ring, often dipped in grape molasses before baking.
Substitutions
- Sunflower Seed — A nut-free alternative for crunch and topping, though it lacks sesame's distinct toasty flavor.
- Hemp Seeds — Softer than sesame seeds, works as a topping but doesn't replicate tahini's thick, pourable texture.