Saturday, March 23, 2013

Sushi Chef Sesame Seeds



I was a little surprised to find this jar of sesame seeds at Stater Bros. But right there in the tiny little Asian section they were there.


The label indicates that per 1/4 teaspoon serving there is "no significant nutritional value", which is sort of weird. They are essentially a seasoning. With texture.

The label gives directions for toasting:
"Sesame seeds are best if dry roasted just before their use. Put the seeds in a heavy ungreased pan and place over medium heat. Shake the pan occasionally until the seeds turn golden brown (about one minute). Remove from heat immediately and serve."

Sesame seeds have been incorporated in foods I've eaten from the time I was a little kid and I never wondered until now: what the heck is a sesame from which these seeds come?



The Larousse Gastronomique says this:
An annual plant grown in hot countries for its seeds, from which an odourless light-coloured oil is extracted. Sesame oil is highly valued in the Middle and Far East for its sweet flavor, which resembles that of hempseed oil, and because it keeps well without turning rancid. Large amounts are used in Chinese, Japanese, and Arab cookery as a cooking oil or, more often, as a condiment or seasoning, although it loses its flavour quite quickly.

Ok, so I didn't learn anything much about the plant. But ok. It's a plant. Wiki offers more info and pictures.

Sushi Chef Sesame Seeds, available in a 3.75 ounce jar in the tiny Asian section of Stater Bros for an unknown price because I neglected to annotate it on the grocery list.

0 comments: