Roasted sesame seeds can be used in a variety of recipes and sprinkled over a variety of dishes for added flavor and crunch. Roasting raw sesame seeds is easy and quick, as long as you keep an eye on them so they don't burn.
Step
Method 1 of 3: Quick Baking
Step 1. Bake on the stove
If there is no dust or small pebbles on the sesame seeds, you can add them directly to the pan. Bake over medium-low heat, stirring occasionally, for two to three minutes or until the sesame seeds are brown, shiny, and occasionally pop out of the pan.
- Do not add cooking oil to the pan.
- For a nutty taste, try a thorough roasting method.
Step 2. Toast the sesame seeds in the oven
Alternatively, you can preheat the oven to 175 degrees Celsius and spread the sesame seeds on an unoiled baking sheet. Bake until lightly browned, and gently shake the pan every few minutes to spread the heat evenly. This roasting takes eight to fifteen minutes, depending on how thick the layer of sesame seeds is.
- Use a baking sheet with concave sides to prevent spills.
- Sesame seeds can burn very quickly if the heat gets too high. Don't leave the kitchen and don't forget to check it often.
Step 3. Cool the sesame seeds
When the sesame seeds are done roasting either way, transfer them to a cool roasting pan and cool to room temperature. Sesame seeds will cool faster on metal surfaces than plastic or glass.
Method 2 of 3: Thorough Baking
Step 1. Choose raw, unpeeled or peeled sesame seeds
Unpeeled sesame seeds have a tough faded coating that ranges in color from yellowish white to black. The peeled sesame seeds have been peeled off and are always very white, almost transparent and shiny. You can roast any type of sesame seed, but unpeeled sesame seeds are crispier and have a slightly different taste. Sesame seeds with skins contain more calcium but may be more difficult to digest, unless you want to grind them, so that the nutritional value is comparable.
While you can soak unpeeled sesame seeds overnight and then peel off the skin by hand, this process is hard work and is rarely done at home. Both types of sesame seeds are available at Asian grocery stores, as well as western grocery stores
Step 2. Wash the sesame seeds
Rinse the sesame seeds in a small slotted colander under running water, until the water is clear. If the sesame seeds are freshly picked from the garden or the water is getting a little dirty, you will need to stir them in a bowl of water for a few minutes, then let them sit. Remove dust that appears on the surface of the water, and small pebbles that sink to the bottom of the water.
Rinsing will not negatively affect the nutrition of the sesame seeds. Some people prefer to soak sesame seeds overnight to germinate, which can improve the digestion of certain nutrients. However, sprouted sesame seeds are usually eaten raw rather than roasted
Step 3. Bake on high heat until the sesame seeds are dry
Transfer the rinsed sesame seeds to a dry skillet over high heat. Stir occasionally with a wooden spoon, but keep an eye on the sesame seeds, as they can burn quickly if the heat gets too hot. This step usually takes 10 minutes. When dry, the sesame seeds will taste and sound different when stirred, and no moisture will remain in the pan.
Step 4. Reduce the heat to medium heat
Continue stirring occasionally for seven or eight minutes. When the sesame seeds are fully toasted, they will turn a bright, shiny brown, and some of the seeds will start to come out of the pan.
Take some sesame seeds with a spoon and squeeze them with your fingers. Roasted sesame seeds can be crushed into a powder and have a nutty taste than raw sesame seeds
Step 5. Cool and store
Spread the toasted sesame seeds on a metal baking sheet and let sit at room temperature. Store unused sesame seeds immediately in an airtight container and refrigerate or freeze.
Sesame seeds will keep in good condition in the refrigerator or freezer for a year, but over time they will lose their flavor. Roast the dry sesame seeds for a few minutes to restore the flavor
Method 3 of 3: Using Roasted Sesame Seeds
Step 1. Sprinkle on the finished dish
Sesame seeds are a staple in cuisines around the world from Korea to Lebanon. Sprinkle sesame seeds on vegetable dishes, salads, rice, or desserts.
- Optionally, grind the sesame seeds in a food processor, blender, or mortar and pestle if you prefer a less crunchy sesame powder, or if you want to grind the seeds into a smoothie.
- You can make instant condiments by mixing granulated sugar, salt, or black pepper with sesame seeds.
Step 2. Make the sesame seeds into a tahini paste
The only ingredient needed is vegetable oil. Olive oil is a traditional option that adds to its rich taste, but you can use sesame oil or canola oil instead for a stronger sesame taste. Place the toasted sesame seeds in a food processor and blend with a tablespoon of oil, until the consistency is smooth but not runny.
Continue to the next step and turn the tahini into hummus (a kind of jam or sauce made of tahini, chickpeas, olive oil, lemon juice, garlic, and salt)
Step 3. Use sesame seeds in the dessert
Toasted sesame adds delicious flavor to pastries, and can be safely added to gluten-free recipes. In many countries around the world, roasted sesame seeds are cooked with butter and granulated sugar or honey to make a sticky candy.
Step 4. Cook the sesame seeds for other recipes
Try adding a pinch of sesame seeds to a homemade falafel patty, mixing in a tablespoon of sesame seeds a few minutes before the stir fry, or mixing them with salad dressings.
