Tiny, flat brown seeds with a nutty flavor, which are used in breads, pastries, cakes, and cookies, and are an essential component of the Middle Eastern delicacy, Halvah.
seed of the sesame plant. The white seeds are favorable to the dark seeds. When roasted, they impart a nutty taste and aroma. Popular in sweets and spicy rice preparations.
Pearly flat seeds with a mild nutty flavor. Add to stir fries and bread; use as a garnish for chicken, fish, and vegetables.
Crispy little seeds with a nutty flavor. Sesame seeds may be used in savory dishes or desserts, and are often sprinkled on baked foods. Recipe: Sesame Seed Fried Custard
Tiny, nutty-flavored oval seeds used to flavor meat, poultry, stir-fries and popular desserts.
Whole (hulled or unhulled) Small yellowish seed with nutlike taste. Familiar hamburger bun garnish. High oil content. Bread and roll garnish.
The flat, oval seeds of an East Indian plant, sesame seeds add flavor and crunch to baked products. They have a rich, warm flavor, which can be enhanced by toasting.
tiny, flat seed that comes in shades of brown, red and black; most common is pale ivory; used in Middle Eastern foods such as halvah and tahini and in Asian cuisine; gomasio is a popular Japanese bottled condiment of sesame seeds and sea salt, sometimes with added flavors such as the sea vegetable nori or garlic
These seeds give dishes a slightly nutty flavour, becoming nuttier upon roasting.
Widely used in Asia Africa and the Mediterranean these tasty seeds are an abundant source of protein vitamin E and calcium the latter being concentrated in the hull. Unfortunately the calcium is bound up with oxalic acid rendering it unavailable for use in the body. Soaking the seeds overnight in salted water and then lightly roasting them will lessen the oxalic acid content.