Black Sesame (Sesamum indicum) — Thailand

Black sesame seeds are the aromatic, oil-rich seeds of Sesamum indicum. Naturally darker and typically unhulled, they deliver a deeper, toastier flavor and striking color for breads, pastries, salads, noodle dishes and crisp crusts for fish or tofu.

• Common name: Black sesame
• Botany: Sesamum indicum • Family: Pedaliaceae
• Provenance: Thailand
• Forms: mostly unhulled; occasionally hulled
• Profile: bold, nutty, slightly earthy; intense aroma when toasted

Flavor & Varieties

Compared with white sesame, black sesame tastes more robust and roasty, with a pleasant bitterness from the hull. Use when you want both flavor impact and visual contrast.

Culinary Uses

• Toppings: sprinkle on breads, buns, crackers, sushi rolls and rice bowls.
• Crusts: press onto fish, chicken or tofu with a light egg wash for a nutty crust.
• Dressings & dips: whirl into tahini or vinaigrettes; makes dramatic black hummus or sesame sauce.
• Sweets: grind for black sesame paste (desserts, ice cream, cookies) or sprinkle over fruit and yogurt.
• Stir-fries & veg: finish sautéed greens, roasted carrots or cabbage with a toasted shower.

How to Toast (Maximum Aroma)

• Dry-pan over medium heat 2–4 minutes, stirring until just fragrant (seeds may pop slightly).
• Immediately transfer to a cool plate to stop cooking; avoid browning which can turn bitter.
• For pastes: toast lightly, cool, then grind while fresh for the fullest flavor.

Dosage & Tips

• Breads/rolls: 1–2 tbsp per 500 g (17.6 oz) dough as surface topping.
• Crusts: 2–3 tbsp per 250 g (9 oz) protein/veg.
• Dressings: 1–2 tsp lightly toasted seeds per 250 ml (1 cup) vinaigrette.
• For smoother sauces or desserts, grind to a fine meal or paste before adding.

Ingredients & Allergens

Ingredients: Black sesame seeds (Sesamum indicum).

Allergens: contains SESAME.

Storage & Shelf Life

High natural oil content means seeds can turn rancid. Store airtight, cool, dry and away from light; refrigerate or freeze for long storage. Best within 6–12 months. Toasted seeds are best used promptly.

Substitutes & Notes

White sesame (milder; use slightly more) or black sesame ↔ white sesame in most recipes when color is not critical. For similar crunch with different flavor, try toasted sunflower seeds or crushed peanuts.

FAQ

Do I need to toast black sesame?
Not required, but a brief toast unlocks a richer, nutty aroma—stop once fragrant.

Hulled vs. unhulled?
Black sesame is typically unhulled (deeper flavor, slight bitterness). Hulled seeds are milder and lighter in texture.

Why does it taste bitter?
Over-toasting or old, oxidized seeds. Toast gently and store airtight, away from heat and light.

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