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Sesame seed
Also called toasted sesame, Sesame seeds
Tiny oil-rich seeds, cream or black, used whole, toasted or ground. Hulled seeds look paler and toast faster; unhulled seeds are nuttier and a little more bitter.
Origin
An African and Indian crop that became essential in East Asian, Levantine and Mexican cooking. Korean and Japanese kitchens toast them; the Mediterranean more often grinds them.
Flavour
Raw seeds are mild and oily. Toasted, they smell of warm biscuits and roast nuts. Black sesame is earthier on the plate than it is different on the tongue.
How to use it
Toast in a dry pan over medium heat, shaking, until they smell like shortbread — they burn in the time it takes to answer the door. Tip them onto a plate so they stop cooking. Sprinkle over bibimbap, noodles and grilled meat, or crush lightly so the oil shows. For a paste, grind while still warm. They stick better on coatings if you press them on. Do not add them to a wet stew at the start — they go soggy and lose the roast. White seeds show on dark sauces; black seeds show on rice.
Storage
Fridge or freezer in a jar. The oil turns rancid in a warm cupboard within weeks.
Recipes using it
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