This week, we’re shining the spotlight on a tiny ingredient with big flavor and even bigger health benefits, black sesame seeds.
These little gems have been used for centuries in Asian, Middle Eastern and Mediterranean cuisines, both for their taste and nutritional power. Compared to white sesame seeds, black sesame seeds are bolder, nuttier and slightly more bitter, making them perfect for adding depth to both sweet and savory dishes.
Taste comparison:
Black sesame seeds: Earthy, deep and robust with a stronger nuttiness.
White sesame seeds: Milder, sweeter and more delicate in flavor.
Why add black sesame seeds to your pantry:
Black sesame seeds are rich in essential minerals like calcium, magnesium and iron, which support bone health and boost energy levels. They’re also an antioxidant powerhouse, containing sesamin and sesamolin, compounds that help combat oxidative stress. Traditionally, black sesame has been linked to promoting healthy hair and skin, enhancing shine and strength. Plus, they’re packed with heart-healthy unsaturated fatty acids, making them a delicious way to nourish your body from the inside out.
Tasty ideas:
- Sprinkle over avocado toast or roasted vegetables.
- Use in baking for a nutty, aromatic kick.
- Try black sesame paste in desserts for a unique, rich flavor.
If you’ve only used white sesame seeds before, give black sesame a try, you might be surprised how much flavor these little seeds can add.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
