Almost sesame seeds in Japan are already roasted, but you can find a raw white and black sesame seeds online or at healthy organic shops. Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste). Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure. Sesamin has also been found to protect the liver from oxidative damage.

I like white and blck sesame seeds and often add them to my salads. I like this rich dressing, which I created for my final projet for MK Academy. Cold storage is around 5 days maximum.

Recipe:

1/2 cup cashews (soaked),  1/4 cup pine nuts

2 tablespoon lime juice, 1 tablespoon sesame oil

1 tablespoon sesame seeds flour (blend sesame seeds until flour)

1 tablespoon tahini,  1 inch fresh ginger

1 tablespoon tamari,  1 tablespoon agave

Pinch salt , 1/4 water or more if needed

Blend until very smooth. I made a very thick sauce, but you can add more water to make it more fluid.