Tiny seeds, enormous impact.
Oily seed with toasty, nutty flavor; used as oil, paste (tahini), or whole seeds across Asian cuisines.
Where it comes from
Sesame seeds have been cultivated for thousands of years, originating in Africa and Asia, where they are revered for their nutritional value and culinary versatility.
In the kitchen
Sesame seeds can be used toasted or raw, enriching dishes like salads, stir-fries, and baked goods, and adding texture and flavor to sauces and dressings.
Nutrition (per 100g)
573kcalCal
17.0gProtein
49.7gFat
23.5gCarbs
9.3gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Chia Seed
Toast sesame on medium until fragrant, then toss in chia seeds off-heat. The chia's crunch lifts sesame's nutty depth.
Sunflower Seed
Toast both seeds on medium heat until fragrant—sunflower seeds add crunch, sesame seeds lift with a nutty aroma. Keep stirring, don't let them burn.
Perilla Oil
Sesame's toastiness meets perilla's minty lift. Drizzle off-heat to keep that fresh aroma alive — too much heat, and it's gone.
Sichuan Pepper Oil
Sichuan pepper oil's tingle dances over sesame's nutty warmth. Drizzle last — the heat sings best off-heat.
