Black Sesame Seeds
Black Sesame Seeds
No Salt, No Sugar, No Preservatives
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Reach for black sesame when you want a striking inky color and a deep, toasty, nutty-sweet flavor that white sesame only hints at. Scatter the whole seeds over rice bowls, noodles, salads, and avocado toast for crunch and dramatic contrast, fold them into shortbread or cookie dough, press them onto a seared tuna crust, or grind and sweeten them into the dense black filling at the heart of mochi and other East Asian sweets. A little brings both bold flavor and bold looks.
Black sesame is its own variety, not white sesame dyed dark, and the flavor is richer for it: earthy, savory, with a pleasant edge of bitterness that balances sweet desserts beautifully. These are whole, unhulled seeds, packed fresh.
Whole seeds, packed fresh. No salt, sugar, or fillers.
Common Questions
Are black sesame seeds really different from white, or just dyed?
Are black sesame seeds really different from white, or just dyed?
They are a genuinely different variety, not dyed or roasted white seeds. Black sesame keeps its dark, mineral-rich hull, which gives it a deeper, nuttier, slightly more bitter flavor than the milder white seed.
How do I toast them without burning them?
How do I toast them without burning them?
Go by smell and sound, not sight. Because the seeds are already black, you cannot watch them brown, so cooks often scorch them. Toast in a dry pan over medium-low heat and pull them off as soon as they smell nutty and start to crackle or pop, usually one to three minutes.
Why did my black sesame paste turn out gritty?
Why did my black sesame paste turn out gritty?
Two usual culprits. Blending the seeds while still warm traps steam and makes the oils seize into a sandy texture, so let them cool first. And granulated sugar stays gritty in the grind, so use powdered sugar instead for a smooth, spreadable paste.
Is this the same as "black seed," black cumin, or shahi jeera?
Is this the same as "black seed," black cumin, or shahi jeera?
No, all different plants. Black sesame is mild, rich, and nutty. "Black seed" usually means nigella, a sharp, peppery little seed. Black cumin, also called shahi jeera, is a thin, dark, smoky relative of cumin used in Mughlai cooking. The names get tangled on labels, but none of these are interchangeable with black sesame or with each other.
What sweet and savory dishes work best?
What sweet and savory dishes work best?
On the savory side: rice, sushi, noodles, salads, roasted vegetables, and crusts for fish. On the sweet side: it shines in East Asian desserts like mochi and sweet dumplings, and in modern baking like shortbread and cheesecake, plus toasted-sesame lattes. Its gentle bitterness is what keeps sweet uses from going one-note.
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Black Sesame Seeds
$12.00