|Ingredients||*Sesame seeds from organic farming|
|Net weight||50 g|
|Storage / Use||In a dry, dark place Neutral (untoasted) sesame oil is recommended for its high polyunsaturated fatty acid content. This oil doesn´t turn rancid and is perfect for cooking.|
|Price incl. tax||€5.60|
Olivier Rœllinger's words
In our kitchens, I like to pair the toasted seed with fish cooked just until golden, such as small sole or roasted sea bass. I also use it to make caramels and nougatines, or sometimes a praline with almonds and hazelnuts.
The white sesame seed contains a lot of oil but little aroma. Once toasted, however, it develops appetising scents of toasted bread, almond and hazelnut.
Ali Baba knew that sesame is a plant born to whet the appetite. This time we´ll get to know an oleaginous plant which has been prized since ancient times in the Levant and the Far East. The seeds most often come from Formosa, India or the Middle East, so the quality and colour of the oil they produce can vary. The seed is often used to make pastries, and particularly in the celebrated halva (with honey and almond). The Japanese prefer to mix it with salt after having grilled it, to obtain gomasio. Syrians and Egyptians make tahina by mixing the finely ground seeds with lemon juice, pepper, garlic, coriander and nigella. I´m particularly fond of the North African spice mix zahtar, made of sesame, sumac and dried thyme. In Europe, we´re most familiar with the whole seeds on various bread and cakes, as well as hamburger buns. Twenty years ago they were practically unheard-of here. Now the flavour of toasted sesame oil is well-known in the West thanks to Asian restaurants.