Sesame Seeds - sesamum indicum
Sesame seeds open up new avenues of flavour in cooking and baking. It is the dried hulled fruit of a tropical annual herb. The seeds are creamy white in colour, with a smooth skin and an oval shape. There are also black and brown varieties of sesame seeds.
Rich, nut-like taste that is enhanced by dry roasting in a skillet. When dry roasted or toasted their flavour resemble almonds.
How to Use:
As a garnish with vegetables, breads, cakes, casseroles, salads, soups and canapés. As an ingredient in preparing breads, pie pastry, rolls, cakes, cookies, vegetables, rice, meat , noodles, dumplings, cheese spreads, dips and stuffings. Since their toasted flavour resembles that of almonds they may be used as a substitute when almonds are required. Toasting or dry roasting is recommended before using.
Dumplings 1 to 2 teaspoons in 1 1/2 cups flour
Ground beef 2 tablespoons per pound
Butter sauce 1 tablespoon in a 1/4 cup melted butter, use over vegetables
Pie pastry 2 tablespoons for a 2 crust pastry
Stuffing 1/3 cup to 3 cups stuffing for poultry and pork
Pecan Pie 1/4 cup in pie filling
Tahini is a thick paste made with ground sesame seeds and is often added to sauces, dips, vegetables and fruit dishes. Sesame Seeds contain 50% sesame oil, which is extracted and used for cooking. When dry roasting or toasting, watch carefully as their small size and oil content can result in burning.
Add a new dimension to green beans by parboiling beans, then sauté in sesame oil and finally sprinkle with toasted sesame seeds before serving