What is the origin of white sesame?
Sesame (Sesamum Indicum) is a cultivated oil-growing plant for millennia for its seeds rich in oil. Originally from Africa and Asia, it adapts particularly to warm and dry climates. Its culture demands little water and supports poor soils, making it a precious plant for arid regions.
A fast growth cycle
Sesame is an annual plant that can reach up to 3 meters high. After seedling, usually made at the beginning of the rainy season, germination takes place in a few days. The plant then develops a robust rod and elongated leaves. Around 6 to 8 weeks, appear delicate white flowers, roses or piping bell shaped. Once fertilized, they give birth to pods containing the valuable seeds.
About three months after sowing, sesame pods are mature and take a brownish hue. At this point, they begin to open naturally, releasing the seeds. It is this feature that would have inspired the expression "sesame, open! From the tale of the thousand and one nights.
The sesame harvest requires great know-how to avoid loss of seeds. Traditionally, the plants are cut by hand and gathered in boots, head down, so the seeds gradually fall. In more mechanized crops, the selected varieties are less prone to spontaneous burst, which allows a harvest to the machine.
Cleaning and transformation of sesame seeds
Once harvested, sesame seeds are sorted, cleaned and dried. They can be marketed in their gross, grilled form to intensify their aroma or converted into sesame oil, pulp (Tahini or Kurogoma Kurimu for the black version) or flour.
How to use white sesame?
Our perfect agreements: Grilled sesame seeds are coming together and bring a fine crib and exquisite to pastries, simple or compound salads, pasta, white rice, marinades, sauces and vinaigrettes. Sesame is also perfectly sealed with chicken, marinated beef jumpers, pork spine.
To sublimate your preparations, sprinkle some sesame seeds on a tomato salad, a bowl of rice or a fish papillote. They also lend themselves to aperitif puff pastry, vegetable pic seams, fresh pasta and vegetable pies. Their slightly roasted flavor is particularly married with tuna or half-cooked salmon, as well as crunchy goat croquettes.
Grilled sesame seeds provide a crunchy texture and a gently toasted taste to pastries, composite salads and pasta dishes. They also fall under marinades, sauces and vinaigrettes, offering a subtly umami touch.
Sesame in pastry: a gourmet and original ingredient
Sesame is a real baked asset. Its intense taste of grilled hazelnut brings a lot of flavor to desserts. Very used in Japanese and Asian cuisine, it sublimates creams, cakes and pastries with a touch of originality.
Sesame pastry ideas:
Panna Cotta sesame: a creamy dessert where sesame paste is incorporated into a milk and cream base.
Sesame ice cream: A Japanese specialty that highlights the intense flavor of the seed.
Sesame Banka: A marbled brioche with a sesame melting trim.
Sesame financiers: soft cupcakes, revisited with an Asian touch.
Sesame pie: a sandy dough garnished with a sesame cream, for an original alternative to chocolate pie.
Sesame praline chocolates: The mix of chocolate and sesame offers a gourmet and subtly bitter alliance.
Sesame is an infinite source of inspiration for bold and refined desserts. Its unique taste makes it an ingredient of choice for those looking for a touch of pastry exotic.
What is the difference between black and white sesame?
The white sesame and the black sesame are both of the same plant (Sesamum indicum), but they have significant differences in terms of taste, texture, use and nutritional value.
The color and the envelope of sesame
The white sesame is usually husked, which gives it its clear color. This step gives it a softer texture and a more subtle flavor.
The black sesame retains its envelope, which explains its dark color and its slightly more crunchy texture.
The taste and aroma
The white sesame has a soft and slightly hazel flavor, which becomes more pronounced when it is grilled.
The black sesame has a more intense taste, with deeper notes of hazelnut and a slight bitterness. Once roasted, it develops a more powerful aroma than its white counterpart.
Nutritional benefits of sesame
Black sesame is richer in antioxidants, calcium and iron than white sesame, including through its envelope that contains a large amount of nutrients.
White sesame, although still nutritious, contains fewer fibers and minerals because of the hosting process.
Different uses in black and white sesame cooking
White sesame is often used in breads, pastries, sauces (such as tahini) and simmered dishes. Its sweet taste makes it versatile in the kitchen.
The black sesame is particularly popular in Asian and Japanese cuisine, both in salty dishes (rice, fish, soups, sauces) than in desserts (ice cream, moochis, creams, babs). Its color also brings an aesthetic touch to dishes.
Transformation and derivatives
The white sesame is the basis of Tahini, a creamy paste widely used in the kitchen of the Middle East and Mediterranean. The black sesame is transformed into black sesame paste (Kurogoma Kurimu), a preparation very popular in Japanese pastry for its intense taste and its deep color. In summary, white sesame is milder and versatile, while black sesame is more intense, rich in nutrients and prized for its unique aromatic character. The choice between the two will depend on the effect sought in cooking!
Sesame is divided into several varieties, the most common of which are:
The white sesame, the most widespread, with a sweet and slightly hazel taste. The black, more aromatic and rich antioxidant sesame. The golden sesame, famous for its even more intense flavor and crunchy.
Thanks to its robust culture and its nutritional wealth, sesame remains a valuable resource in many culinary and medicinal traditions around the world.
What a taste has white sesame?
Our sesame seeds give off a scent of grilled hazelnuts, which becomes even more pronounced after roasting. They reveal rich flavors, perfect for sweet and savory dishes.
