As soon as you start cooking Japanese food, you can hardly get past the small grains. However, sesame is grown around the Himalayas. The white sesame seeds are probably known in almost every kitchen in the world. The black grains are not quite as popular, although they are considered the original form of the sesame plant. Since the seeds in the capsule fruits don't open until long after they've been harvested, the fairy tale "Ali Baba and the Forty Thieves" allegorically says, "open sesame."
The inconspicuous superfood
Sesame is the oldest oil plant known to us and consists mainly of unsaturated fatty acids. Sesame is also rich in fiber, amino acids, iron and selenium. Even various vitamins are contained in the small seeds. Black sesame seeds in particular contain a high amount of calcium, which is why they are a great food for people who follow a vegan diet and avoid cheese and milk. Likewise, vegans benefit from the high protein content of the seeds. There are so many nutrients in sesame seeds that we are amazed at how they all fit into one grain.
How sesame tastes
Sesame seeds taste nutty and slightly sweet. The darker the seeds, the stronger their flavor. By the way, besides the light and the black sesame seeds, there are also brown or reddish seeds. Generally, the spicy taste of sesame is intensified by roasting, but black sesame also tastes excellent unhulled and unroasted. This also means that many of the valuable ingredients remain in the seeds.
Products from sesame
Oils, pastes and powders can be made from sesame. If sesame seeds are not ground, crushed or pressed, they are often peeled and roasted. For cooking and frying, we recommend a black sesame oil. As toppings on rice dishes, sushi or soups, you can't go wrong with white sesame. A classic seaweed salad or marinated green beans can't do without sesame seeds in Japan. And then there are countless desserts that are made with sesame or refined with it, such as ice cream, pastries or even mochi.