Sesame Seeds

Store in an airtight container away from light and heat. High oil content means they can go rancid; refrigeration extends freshness. Toasted seeds have shorter shelf life.

Rich in copper, manganese, calcium, magnesium, iron, and B vitamins. High in healthy fats, particularly polyunsaturated and monounsaturated.

Toast in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until fragrant and lightly golden

Add at the end of cooking or as a garnish to preserve crunch and prevent burning

Black sesame seeds have a slightly stronger, earthier flavor than white varieties

Grind into homemade tahini by processing toasted seeds with a bit of neutral oil until smooth

Soy sauce, ginger, and garlic in Asian stir-fries and dressings

Honey and tahini for Middle Eastern sweets and halva

Bagels, breads, and crackers as a classic topping

Green vegetables like bok choy, green beans, and asparagus

Noodle dishes, rice bowls, and poke bowls as garnish

Burning during toasting—they go from golden to burnt in seconds, so watch closely and remove from heat immediately

Using stale seeds that taste bitter or flat; fresh seeds should smell nutty and sweet

Adding to high-heat cooking too early, causing them to burn and turn bitter