Sesame Seeds White whole – 200g

$6.95

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Weight
200G

Product description

Sesame Seeds White 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”. The seeds can have different colours including white and black. Sesame Seeds White are hulled seeds, with an earthy, nutty flavour, soft texture, and aroma of lightly caramelized milk, vanilla and honey. For this reason, they are better suited for sweeter recipes such as cakes and sesame bars and are the most popular used in cooking. They are popular due to its distinctive flavour especially in European, South Middle East and Asian cuisine, while sesame seeds Black are used in East Asian cuisines in both dishes and as a garnish. We also stock Sesame Seeds Black.

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Flavour Notes:

White sesame seeds have a slightly sweet, nutty flavour that’s further enhanced when they’re toasted or added into warm dishes. They can be used in both sweet and savoury dishes to add a distinct nutty flavour.

Culinary Notes:

Sesame seeds white can be used in several types of dishes. White seeds are sprinkled on bread & biscuits. The ground form makes delightful sweet desserts including halva.

Health Benefits:

Sesame seeds White have high mineral content and an excellent source of magnesium, copper, zinc, iron, and phosphorous. The copper helps to have healthy skin, nails, and the immune system. They are an excellent source of calcium. Also, they contain B vitamins, niacin, and folate.

Ingredients:

100% dried Whole White Sesame Seeds

country of origin:

Grown in India, packed in Australia

other names or spelling:

Benne, Gingelly, Golden Sesame, White Sesame, Sesamum indicum, 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

  • Toast them for a stronger flavour
  • Fry the seeds in butter and serve atop white-fleshed fish or bake them into cookies
  • Add Sesame Seeds White to biscuits, bread, pies, cakes, and stir-fries or sprinkle on them before cooking
  • Use to make bread, rolls, crackers and breadsticks
  • Sprinkle over salads or serve on cooked green beans
  • Purée with a dash of water to make tahini or add in when making hummus
  • They are good with a range of fruits, especially sweet berries, as well as light-colored vegetables like cauliflower
  • Add to green salads or pasta salads, stir fry, for encrusting chicken or beef and in sauteed vegetable dishes
  • In Mexican cuisine, pound into mole sauces to thicken and lend a nutty flavour
  • In Japanise cuisine use to make the exotic Gomassio or gomashio
  • Add to stir-fries just before serving
  • They are good for coating honey prawns or chicken adding a crunchy texture

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.