Sesame seeds are available in a variety of colours including brown, red, black, yellow and ivory; the darker seeds are said to have the most flavour. European cooks use sesame seeds to garnish bread, biscuits and pastries. However, they're used much more extensively in Asian, South American and African cuisines, in both sweet and savoury dishes.

Black sesame seeds are used in Japanese and Chinese cookery to flavour salads, tofu, dressings, dipping sauces, cakes, biscuits, confectionery, desserts, ice creams and drinks. The Japanese dry-roast them lightly before use, then combine them with salt and use the mixture as a popular table condiment called goma-shio (‘sesame salt’), which is sprinkled over rice.

They can easily be sprinkled onto salads, vegetables, and noodle and rice dishes. The seeds can even be used in baked goods or as a crunchy coating for fish. Black sesame seeds can easily be processed into a milk or tahini paste, and black sesame seed oil can be used just as any other oil would be

● Shelf Life: Up to one year form purchase date

● STORE IN A TIGHTLY SEALED CONTAINER