How to Roast Sesame Seeds

Choose shelled or unshelled raw sesame seeds. Unshelled sesame seeds have a hard, opaque shell that ranges in color from white to black. Sesame seeds have been shelled with only the kernel and are always white, almost translucent and glossy. ^[3] You can bake any type of seed, but unshelled seeds are crispier and have a slightly different taste. Unshelled sesame seeds contain more calcium but are slightly more difficult to digest unless crushed, and this way retains the nutritional value. ^[4]

• Although you can soak unshelled sesame seeds overnight, then peel them by hand, this process is labor intensive and is rarely done at home. Both types of sesame seeds are sold in markets and supermarkets.

Wash sesame seeds. Wash the sesame seeds with a sieve with a small hole under the tap until the water is clear. If there are sesame seeds harvested right in the garden or the washing water is quite dirty, you need to stir the sesame seeds in the bowl for a few minutes, then let it stand. Remove the dirt that floats to the surface and the grit that sinks to the bottom. ^[5]

• Washing will not affect the nutrition in sesame seeds. Some people even like to soak sesame seeds overnight to let them germinate, which improves the digestion of certain nutrients. ^[6] However, germinated sesame seeds are often eaten raw rather than baked.

Roast the sesame seeds over high heat until dry. Put the washed sesame seeds in a dry pan over high heat. Stir the sesame seeds from time to time with a wooden spoon but keep an eye on them as they are very easy to burn when roasted over high heat. This step usually takes about 10 minutes. When the sesame seeds are dry, you will feel and hear a different sound while stirring, on the pan there will be no water at this time. ^[7]

Turn the stove down to medium heat. Continue to stir the sesame seeds for another 7 or 8 minutes. When finished roasting, the sesame seeds will be light brown, shiny, and some seeds will crack or bounce in the pan. ^[8]

• Take a few sesame seeds with a spoon and squeeze them with two fingers. Roasted sesame seeds can be pulverized and have a more nutty flavor than raw sesame seeds.

Wait for the sesame seeds to cool and store. Flatten the toasted sesame seeds on a metal baking tray and let cool to room temperature. Immediately place unused sesame seeds in an airtight jar/container and store in the refrigerator or freezer.

• Sesame seeds stored in the refrigerator or freezer will keep for up to a year, but the flavor will decrease over time. ^[9] Dry roast sesame seeds for a few minutes to preserve flavor.

Sprinkle over finished dishes. Sesame seeds are a staple ingredient in many cuisines around the world, from Korean to Lebanese. You can sprinkle roasted sesame seeds over most vegetables, salads, rice or desserts.

• Another option is to grind the sesame seeds with a food processor, blender, or use a pestle and mortar if you prefer a finer powder, or if you want to grind more sesame seeds when making a smoothie.
• You can spice things up quickly by combining sugar, salt or black pepper with sesame seeds.

Make tahini sauce. You just need to add another ingredient, vegetable oil. Olive oil is a popular choice due to its inherent density, but you can use sesame oil or canola oil for a richer sesame flavor. ^[10] Simply put roasted sesame seeds in a food processor and add one tablespoon of oil at a time until you have a smooth but not diluted mixture. ^[11]

• Take it one step further to turn tahini into hummus.

Use in desserts. Toasted sesame seeds add flavor to cookies and can be safely used in gluten-free recipes. In many parts of the world, roasted sesame seeds are processed with butter and sugar or honey to make confectionery like sesame.