Morton, Morton & Bassett, Morton & Bassett Spices
Black Sesame Seeds
What it is
These are small, oval-shaped seeds that come from the Sesamum indicum plant. They are known for their deep black color and slightly nutty, earthy flavor. Unlike white sesame seeds, black sesame seeds have a more intense taste and aroma. They are often used whole, but can also be ground into a paste or powder for various culinary applications. Their distinct color adds visual appeal to dishes.
How people cook with it
Black sesame seeds are a versatile ingredient used in both sweet and savory cooking. They can be sprinkled on top of dishes or incorporated into batters and doughs.
- Topping for baked goods
- Flavoring for sauces
- Garnish for salads
- Ingredient in marinades
Black sesame seeds can be used in many ways in the kitchen. They are excellent when toasted lightly in a dry pan to enhance their flavor and aroma before being sprinkled over dishes like stir-fries, noodle bowls, or salads. They can also be incorporated into bread doughs, muffin batters, or cookie recipes for added texture and a unique taste. For a richer flavor, they can be ground into a paste, often used in desserts or as a base for dressings. Their deep color makes them a striking visual element.
How it differs from similar foods
Compared to white sesame seeds, black sesame seeds offer a more robust and earthy flavor profile. Their darker hue also provides a more dramatic visual contrast in finished dishes. While both types of seeds have a nutty taste, the black variety is often perceived as having a deeper, more pronounced nuttiness.
Who it is for
Home cooks and professional chefs alike use black sesame seeds to add depth of flavor and visual interest to their creations.
How to keep the rest
To maintain freshness, store unused black sesame seeds in an airtight container in a cool, dark place, such as a pantry. For longer storage and to prevent rancidity, they can be kept in the refrigerator. Ensure the container is well-sealed to protect them from moisture and odors.