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Sesame Seeds

Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About
These small, flat pear-shaped seeds are usually white, but can be cream, brown, red or black. When roasted or dry-fried they take on a slightly nutty taste, and when ground and made into a paste they act as a thickening agent in curries.

White sesame seeds can be made into a paste that is added to curries to thicken them.

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