How to cook sesame seeds

Sesame seeds are small, oval, and flat and have a paper-thin, edible hull. They may be white, yellow, brown, red, or black. Lighter-colored seeds are considered preferable to dark seeds.

Sesame seeds are 40 to 60 percent oil by weight. They are an excellent source of iron, thiamin, riboflavin, and phosphorus and a good source of potassium. Polyunsaturated fat is the primary source of fat.

How to cook sesame seed

Available hulled, unhulled, or ground, sesame seeds have a rich, nutlike flavor when roasted. Hulled seeds should be stored in the refrigerator because they quickly turn rancid.

Serving suggestions

As anyone who has eaten a hamburger knows, sesame seeds are commonly sprinkled over the tops of buns. They are also used on bread, rolls, and crackers. Sesame seeds are mainly a condiment in the United States, but they can be added to stews for a delicate, nutlike flavor. In cuisine of Middle Eastern countries, sesame seeds are the main ingredient, along with honey and almonds, in a confection called halvah. Ground sesame seeds are also made into butter. In the Middle East, this is called tahini and is a popular addition to sauces and main dishes. Chickpeas and tahini can be combined to make hummus, a popular part of Middle Eastern cuisine.