Black Sesame Seeds

Black sesame seeds, a savoury seed for Asian cooking and bread

Black sesame seeds with heavy, savoury aromas and a strong nutty depth. Unhulled and more intense than light sesame, popular in Chinese, Japanese and Turkish cooking. Sorted and packed in Klingenberg am Main.

How to use

A classic for sushi, onigiri, furikake and Asian bowls. Seasons aubergines, courgettes, noodles and rice. Also a decorative topping on flatbread, rolls, salads and sesame crackers.

Important: Store dry, dark and well sealed. Tip: toast briefly in a dry pan before use, this clearly intensifies the nutty aroma.

At a glance

• Black, unhulled sesame seeds with a nutty depth
• Sorted and packed in Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for sushi, bread and Asian cooking

Goes well with

For Asian cooking, our Togarashi and Chinese Wokspice are a great match. To round things off, we recommend our Shimousa soy sauce.

Frequently Asked Questions

How does black sesame taste compared to light sesame?
Black sesame is unhulled and tastes stronger, more savoury and nuttier than light, hulled sesame. It also creates striking visual contrasts.

Should I toast the sesame?
Briefly toasting it in a dry pan intensifies the nutty aroma. Take care that it does not burn.

What do I use black sesame seeds for?
For sushi, onigiri and furikake, as a topping on bread, salads and bowls, and to season vegetables, noodles and rice.

How do I store the seeds?
Dry, dark and well sealed, so the aroma is preserved for a long time.