Cookbook:Sesame Seed
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| Category | Nuts and seeds |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Nuts and Seeds
Sesame seeds are small oily seeds, off-white or black colored, and a few mm across at most. They are a common food allergen. They taste vaguely like peanuts and cashews.
Sesame seeds can be added to salads for an extra 'nutty' texture. Sesame seeds are commonly sprinkled over rice in Japanese cooking. Sesame seeds can be added to almost any bread recipe by sprinkling or rolling the dough in the seeds before baking it, much as one might do for poppy seeds.
Ground sesame seeds are called tahini.
Sesame seeds may be "toasted" (fried actually) to bring out more flavor.
The flavor of sesame seeds can be had via the use of sesame oil, commonly available as a dark liquid.