White Sesame Seeds Black Sesame Seeds (Sesamum indicum)

Sesame (Sesamum indicum) is probably the eldest oil-bearing plant and white sesame seeds and black sesame seeds are in culinary use since ancient times. We couldn´t taste a big difference between the white and the black seeds, maybe the black sesame is a little bit more nutty. Mostly it´s an aesthetic matter. White sesame is preferred in the cuisines of the Middle East and for instance used for Tahini (Tahina), a sesame paste, which is a key ingredient for many arabic dishes, like the wellknown Hummus. In the Far East cuisines the black sesame seeds are more valued and widely used in the cuisines of Asia for dipping sauces, garnish, desserts and many more. In Asia, there is also a very tasteful oil produced from roasted sesame seeds, which is widely used for seasonning. Also the Western cuisines are in use of the healthy seeds. For example, most of the Hamburger buns are garnished with white sesame seeds. Sesame seeds are versatile and can be used for savoury dishes, as for sweet desserts or breads and cakes as well.

© The Foodist
Image: Ying Yang Symbol, made from white sesame seeds & black sesame seeds
Photographer: Posantor “Chocolate” Saelie

Sesame seeds are containing vitamins of the B-group,
above all niacin, vitamin E and the minerals calcium, iron,
potassium, magnesium, phosphorus and zinc.
Sesame (Sesamum indicum) is considered to be one of the most healthy oil-bearing plants.

For culinary use sesame seeds should be roasted in a dry pan until fragrant.

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