Sesame Seeds Black whole – 200g

$6.95

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200G

Product description

Sesame seeds Black are tiny, flat oval seeds from the sesame plant whose pods pop open when it reaches maturity scattering the seeds, hence the term “Open Sesame”. These are the unhulled form of white sesame seeds & have a more crunchy texture. When chewed they have a similar nutty flavour with a hint of extra sharpness. Used more in savoury dishes like stir-fry vegetables & Japanese seasonings. Due to its deep, rich aroma and oil-rich, nutty flavour, they are preferred over white sesame in East Asian cuisines, especially in Japanese and Chinese cooking. We also stock Sesame Seeds White.

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Flavour Notes:

Black sesame seeds have a toasted sweet, nutty flavour that’s richer than their white counterpart. They can be used in both sweet and savoury dishes to add a distinct nutty flavour.

Culinary Notes:

Sesame seeds due to its deep, rich aroma and flavour can be used in several plates, salads and dressings. Toast them to obtain a stronger flavour.

Health Benefits:

Sesame seeds black are rich in calcium, protein, and B-Vitamins, niacin and folate. They contain 60% more calcium and higher levels of antioxidant than sesame seeds white. They contain magnesium, copper, high in fibre, zinc, iron and phosphorus. The copper helps to have healthy skin, nails and immune system.

Ingredients:

100% dried Whole Black Sesame Seeds

country of origin:

Grown in India, packed in Australia

other names or spelling:

Black Sesame, Benne, Gingelly, Golden Sesame, White Sesame, Sesamum indicum, Kura Goma (Japanese), Ajonjolí or Sésamo (Spanish, ) Semi Di Sesamo (Italian) , Till, Teel or Sésame (French), Til (Urdu & Hindi, Bengali), Ellu or Ell (Tamil), Nuvvulu (Telugu), Raashi (Oriya)

How to use

  • They go well with starches, like rice, noodles or rice cakes
  • Combine raw garlic, green chilli, and black sesame seeds and add some vinaigrette to have a winter salad
  • In Korean cuisine, they go well with rice cakes and chillies
  • Toast the seeds and sprinkle them to a bar or chocolate cake before cooking
  • Sprinkle vegetables, noodles and even in rice
  • Use in pie crusts as a substitute for nuts
  • Use as a garnish on various starters or as crispy coating on various food items
  • Combine with white sesame seeds and other spices for encrusting fish and meats to get a mellow and nutty flavour and give a beautiful presentation
  • Use for stir-fry or seasoning rice & veggies

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.