Upon toasting, white sesame seeds acquire a nutty taste.
Other Common Names: Black Sesame, Benne, Gingelly, Golden Sesame, White Sesame. Botanical Name: (Sesamum indicum)
Description & Use: Sesame Seeds burst forth from the ripe seed-pods of the sesame plant with a shattering explosion, hence the term “open sesame”! Black and Golden Sesame Seeds are the un-hulled seeds which may be either black or golden brown. White Sesame Seeds are hulled seeds and are the most popular type to use in cooking.
When baked or toasted, Sesame Seeds acquire a delicious nutty, crunchy taste, which makes them popular on biscuits and breads and even sprinkled over ice cream instead of chopped nuts. Black Sesame seeds are used in Japanese and Chinese recipes and Golden Sesame Seeds garnish and flavour the traditional Turkish bread called simit that is sold by street-side vendors.
Produce of Mexico, toasted and packed in Australia.
Stir-fry Bok Choy & Toasted Sesame Seeds
Toasted sesame seeds add a delicious nutty flavour to fresh vegetable stir-frys such as this. Any number of fresh vegetables and even bean sprouts can be used.
1 teaspoon sesame oil
3 small red shallots, very finely sliced
2 cloves garlic, very finely sliced
2 bunches baby bok choy, washed
1 tablespoons light soy sauce
2 teaspoons fish sauce
1 tablespoon toasted pine nuts
2 teaspoons toasted sesame seeds
1 cup packed fresh Thai basil leaves (optional)
Heat the sesame oil in a frying pan and add shallots and garlic. Stir-fry over low heat for 5 minutes, then add the bok choy. Add the soy sauce, fish sauce, pine nuts, toasted sesame seeds and optional Thai basil, and swirl around the pan until the green tips of bok choy and the basil is just wilted. Serve hot with rice.