Black and White Sesame Seeds

Essential for all types of Asian cooking, sesame seeds add a nutty taste, texture and a beautiful garnish to foods. They’re grown on a sesame plant and the only difference is the white have the outer husk removed. The black ones are pre-roasted before packing, so no need to toast before using. To toast the white seeds, place in a dry non-stick frying pan and leave the flame on the lowest possible setting. Let them slowly turn golden, shaking often, for 10 minutes. I usually make a big batch and then keep them refrigerated in a lidded jar. If using in dressings or soups, grind while warm in a mortar and pestle.