Sesame Seeds

These are dried seeds of an Asian annual herb. Unhulled, the seeds range from greyish-white to black in colour, but once the hull is removed, the sesame seed is cream-coloured, tiny and flat, and pointed at one end. Sesame seeds are valued throughout Asia as a flavouring agent and as a source of oil and paste. Sesame seeds can be found in supermarkets and Chinese shops. Keep them in a glass jar in a cool, dry place. They will last indefinitely.

To toast sesame seeds: heat a thick frying pan over a burner until hot. Add the sesame seeds and stir occasionally. Watch them closely, and when they begin to lightly brown, in about three to five minutes, stir them again, and pour them onto a plate. When they have thoroughly cooled, store them in a glass jar in a cool, dark place. Or, preheat the oven to 325°F (Gas 3/160°C). Spread the sesame seeds on a baking tray. Roast them in the oven for ten to fifteen minutes until they are lightly browned. Cool before storing in a glass jar.