Originally from tropical Africa, sesame was then introduced to Lebanon. Once roasted, it releases notes of hazelnut which will enchant breads, fish, avocados, mangos and roast apples.
Sesame seeds are a staple in Asian cuisine, particularly in Japanese cooking.
It's best to crush them roughly using a mortar and pestle. Add them at the last moment to preserve their intensity, crunchiness, and all their flavors.
Here are some recipe ideas to incorporate golden sesame seeds into your cooking:
Once toasted, golden sesame seeds release notes of hazelnuts and roasted cashews.
Sesame, or Sesamum indicum, is a plant in the Pedaliaceae family. This plant is widely cultivated in regions such as Africa and Asia for its seeds. Whether used raw, toasted, or ground, sesame seeds are very present in European, Asian, and American cuisine.
Sesame seeds originated in the East Indies. 3,000 years before Christ, the Chinese used sesame seeds as ink by transforming them into oil and then burning them to produce a black color. Over time, sesame seeds have traveled the world to finally be used in kitchens in the form of oil, pastes, plain or flavored seeds.
Allergen | Sésame / Sesame |
---|---|
Native country | Non UE |
Genus and botanical species | Sesamum indicum |
Ingredients | SESAME |
Nutritional Info | VN Energie pour 100 g (energy for 100g) : 2670 kJ / 646 kcal VN Matière grasse (fat) : 56.1 g Dont acide gras saturés (of which saturated fat) : 8.1 g VN Glucides (carbohydrate) : 4.5 g Dont sucres (of which sugars) : 0.48 g VN Protéines (protein) : 25 g Vn Sel (salt) : 0.07 g |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |