Content

• Steps
• Advice
• Warning
• What you need

Roasted sesame seeds can be used in many recipes, sprinkled on all dishes to add flavor and crunch. Roasting of raw sesame seeds is very simple and fast, just pay attention to avoid burning.

Steps

Method 1 of 3: Quick roasting

1. 

   Roast on the stove. If you do not see dirt or small particles mixed in the sesame seeds, you can put the sesame directly into the pan.Roasted sesame seeds over low heat, stirring occasionally; Roast for two to three minutes or until the sesame seeds are brown, shiny and sometimes crackling or a few bouncing.
   • Do not add oil to the pan.
   • To give the sesame seeds a more nutty flavor, you should try roasting thoroughly over a longer period of time.

2. 

   
   
   Grilled sesame seeds. Another way is to heat the oven to 175ºC and flatten the sesame seeds on an oil-free baking tray. Bake until the sesame seeds are light brown, gently shake the baking tray every few minutes for even more heat. This usually takes about 8 to 15 minutes, depending on the thickness of the sesame seed layer.
   • Use a high-walled baking tray to avoid spills.
   • Sesame seeds can burn very quickly if the temperature is too high. You should stay in the kitchen and don't forget to check the sesame seeds regularly.

3. 

   
   
   Cool the sesame seeds. When the sesame seeds are finished baking in one of the two ways above, put them in a cold baking tray and wait for them to cool down to room temperature. Sesame seeds on metal surfaces will cool faster than when using plastic or glass surfaces. advertisement

Method 2 of 3: Roast thoroughly

1. 

   Choose raw or unshelled sesame seeds. The unshelled sesame seeds have a hard, opaque shell that ranges in color from white to black. The hulled sesame seeds are only kernel and are always white, almost translucent and shiny. You can grill any kind of seed, but the unshelled seeds will be more crispy and taste slightly different. Sesame seeds contain more calcium in the skin but will be slightly harder to digest unless crushed, and this still preserves nutritional value.
   • While you can soak the unshelled sesame seeds overnight and then peel the hulls by hand, the process is labor intensive and is rarely done at home. Both types of sesame seeds are sold in both markets and supermarkets.

2. 

   
   
   Wash sesame seeds. Wash the sesame seeds with a small hole sieve under the tap water until the water is clear. If you have sesame seeds harvested in the garden or find the wash water is quite dirty, stir the sesame seeds in the bowl for a few minutes, then let it sit. Place the dirt on the water surface and the grit sinks to the bottom.
   • Washing will not affect the nutrition in sesame seeds. Some people also like to soak sesame seeds overnight so that they germinate, which improves the digestion of certain nutrients. However, sprouted sesame seeds are often eaten raw instead of baked.

3. 

   Roast the sesame seeds over high heat until dry. Place the washed sesame seeds in a dry pan over high heat. Stir sesame seeds from time to time with a wooden spoon, but keep observing because they are very flammable when roasted over high heat. This step usually takes about 10 minutes. Once the sesame seeds are dry, you will feel and hear another sound while stirring. There is no water left in the pan.

4. 

   Turn the stove to medium heat. Continue to stir the sesame seeds for another 7 or 8 minutes. Once roasted, the sesame seeds will be light brown, shiny and some of the seeds will crack or bounce in a pan.
   • Grab some sesame seeds with a spoon and squeeze them with both fingertips. Roasted sesame seeds can be ground into a powder and have a more nutty taste than raw sesame seeds.

5. 

   Wait for the sesame seeds to cool and store. Flatten the roasted sesame seeds on a metal baking tray and let cool to room temperature. Immediately put unused sesame seeds in a sealed jar / box and store in the refrigerator or freezer.
   • Sesame seeds are stored in the refrigerator or freezer for up to a year, but their deliciousness will decrease over time. Dry roasted sesame seeds for a few minutes to preserve flavor.
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Method 3 of 3: Use roasted sesame seeds

1. 

   Sprinkle over finished dishes. Sesame seeds are a staple cooking ingredient in many cuisines around the world, from Korea to Lebanon. You can sprinkle roasted sesame seeds on most vegetables, salads, rice, or desserts.
   • Another option is to grind the sesame seeds with a food blender, a blender or a pestle and a chopper if you prefer a finer powder, or if you want to grind more sesame seeds when making a smoothie.
   • You can add seasoning quickly by combining sugar, salt or black pepper with sesame seeds.

2. 

   Make tahini sauce. All you need to add is vegetable oil. Olive oil is a familiar choice due to its inherent consistency, but you can substitute it with sesame oil or canola oil for a more intense sesame flavor. Simply add the roasted sesame seeds to a food processor and grind one tablespoon of oil at a time until the mixture is smooth but not thin.
   • Take one more step to turn tahini sauce into hummus.

3. 

   Used in desserts. Roasted sesame seeds enhance the flavor of biscuits 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 candies like sesame seeds.

4. 

   Use sesame seeds in another recipe. Try adding a pinch of sesame seeds to a fried meat, blending a tablespoon of sesame seeds into your stir fry for a few minutes before you're done, or blending into a salad dressing. advertisement

Advice

• Even commercially available roasted sesame seeds (such as bokkeun-khae or bokkeum-khae available in Korean stores) should be lightly roasted for a few minutes to give the inherent flavor. This is especially helpful if the sesame seeds get wet during storage.

Warning

• Avoid excessive heat while roasting dry sesame seeds as they will scorch.

What you need

• Pan
• Closed vial / box
• Hopper (optional, only for easier filling of sesame seeds)