Sesame Seeds from Tyre, Lebanon

Q: Hulled vs. unhulled—what’s the difference?

Hulled is paler and milder; unhulled tastes deeper with extra crunch due to the hull.

Q: Do I need to toast sesame?

Not required, but a brief toast unlocks richer aroma—stop when fragrant to avoid bitterness.

Q: Can I replace white with black sesame?

Yes—black is bolder and more aromatic. Use slightly less to match intensity and note the color change.

Sesame seeds are the tiny, oil-rich seeds of Sesamum indicum, likely domesticated in East Africa and long cultivated across the Levant. Valued for a deep, toasty nuttiness and delicate crunch, they shine in breads, pastries, salads, tahini and spice blends.

Common name: Sesame seeds
Botany: Sesamum indicum • Family: Pedaliaceae
Provenance: Tyre (Lebanon), traditional Levantine cultivation
Forms: white/ivory (hulled or unhulled), black (unhulled)
Profile: nutty, gently sweet; rich, toasty aroma when roasted

Flavor & Varieties

Hulled white seeds are pale, mild and ideal for fine pastries and coatings. Unhulled seeds keep the hull for a slightly deeper, more robust flavor and extra crunch. Black sesame is visually striking with a bolder, earthier taste—excellent for toppings and sweets.

Culinary Uses

Breads & pastries: sprinkle on loaves, simit, burger buns and crackers.
Tahini & sauces: grind into smooth tahini; whisk into dressings and dips.
Toasted finishing: shower over salads, rice, noodles and roasted veg.
Crusts & coating: press onto fish, chicken or tofu for a nutty crust.
Blends: fold into spice mixes and toppings (e.g., gomasio-style or za’atar-style mixes).

How to Toast (for Maximum Aroma)

Dry-pan over medium heat 2–4 minutes, stirring, until just golden and fragrant.
Immediately transfer to a cool plate to stop residual cooking.
For tahini: toast lightly or use raw seeds for a paler, milder paste.

Dosage & Tips

Breads/rolls: 1–2 tbsp per 500 g (17.6 oz) dough as topping.
Crusts: 2–3 tbsp per 250 g (9 oz) protein/veg, pressed on after egg wash or syrup glaze.
Dressings: 1–2 tsp lightly toasted seeds per 250 ml (1 cup) vinaigrette.
Toast gently—over-browning leads to bitterness.

Ingredients & Allergens

Ingredients: Sesame seeds (Sesamum indicum).

Allergens: contains SESAME.

Storage & Shelf Life

Due to natural oils, sesame can turn rancid. Store airtight, cool, dry and away from light; refrigerate or freeze for longer keeping. Best within 6–12 months; toasted seeds are best used promptly.

Substitutes & Notes

Closest texture swaps: sunflower or pumpkin seeds (milder); for nutty intensity, try toasted peanuts or pine nuts (different flavor). Black ↔ white sesame are interchangeable in most recipes—adjust for color and strength.

FAQ

Hulled vs. unhulled—what’s the difference?
Hulled is paler and milder; unhulled has a deeper, more robust flavor and extra crunch.

Do I need to toast sesame?
Not required, but a brief toast unlocks a richer aroma. Stop as soon as fragrant to avoid bitterness.

Can I replace white with black sesame?
Yes—black is bolder and more aromatic. Use slightly less if you want the same intensity.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de