White sesame seeds have the aroma of lightly caramelized milk, roasted peanuts, vanilla, and honey. They are excellent with all those things, either scattered on top or puréed into a paste. White sesame seeds play well with a range of fruits, especially sweet berries, as well as light-colored vegetables like cauliflower. They’re also the sesame of choice in Mexican cuisine, where they’re pounded into mole sauces to thicken and lend a nutty flavor.
Black seeds are my personal favorite, with a deep, rich aroma and a flavor somewhere between exceptionally dark chocolate and coffee. There are also faint notes of herb and spice, which I like to draw out with citrus and fibrous green vegetables.
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