Learn how to toast sesame seeds—and how to tell when they’re done—without burning them! Toasted sesame seeds are a useful ingredient to have around, so make a big batch and keep it in the fridge for various recipes!
Why Toast Your Own Sesame Seeds
Why would you want to toast your own sesame seeds when you can buy them?
First of all, sesame seeds that you toast yourself will have a fresher flavor. Secondly, toasted sesame seeds aren’t always available!
As a matter of fact, Asian supermarkets sell mostly raw sesame seeds. I’ve found that it’s cheaper to buy them in bulk, and the bulk bags are usually raw seeds.
The bags I’ve found contain about 6 ounces (170g). So learning to roast your own sesame seeds is a good skill to have when you need it.
How to Use Toasted Sesame Seeds
We use toasted sesame seeds both as a key flavoring ingredient or “star” of a dish, as well as a garnish.
We have dozens of recipes on the blog that call for them, and keep containers of sesame seeds—both raw and toasted—in the refrigerator at all times.
Here are some recipes that really highlight the flavor of toasted sesame seeds:
We usually call for toasted sesame seeds, as they have a nuttier and more intense flavor than raw seeds.
We normally call for raw sesame seeds in applications where pre-roasted seeds might burn, such as infused oils, baked goods, or other items cooked at high temperatures or for a long time.
Raw sesame seeds are also preferred if you want more of a delicate sesame flavor. An example is our Shanghai Scallion Flatbreadwhich needs to be “baked” in a pan.
The sesame seeds come in contact with the direct heat of a hot pan, and come out lightly toasted, with a light and sweet flavor that’s nicely balanced with the scallions and allows you to appreciate the aroma of the bread itself.
The Process of Toasting Sesame Seeds
Ready to give it a go? The process is very easy and straightforward. While you could just put dry seeds directly into the pan, it’s a good idea to rinse them first, as they might be covered with micro dust or have small stones or other impurities in the bag.
This depends on the quality. Moreover, wetting the seeds also helps to keep them from burning when roasting.
I saw a smart trick online. Instead of using a spatula, a whisk makes a lot more sense for this task, as it spreads the seeds better as you stir. In turn, it’s less work for your wrist.
Once they’re on the heat, here is how to tell when the sesame seeds are done roasting:
- Watch: they will be lightly golden and shiny with oil (this will be harder to see if using black sesame seeds, so rely on the other tips below)
- Smell: it’ll smell toasty, like popcorn
- Listen: they’ll start popping halfway, then the popping sound will disappear when nearly done
- Feel: they will crush easily between two fingers
- Taste: pop a couple in your mouth. You can’t mistake the taste of roasted sesame seeds vs. raw, which don’t have as much flavor.
Let them cool completely before storing them in an airtight container. I usually keep the container in the refrigerator, where they stay fresh longer.
How to Toast Sesame Seeds: Instructions
You’ll need:
- Raw sesame seeds, black or white
- A whisk or silicone spatula
- A wok, pan or pot
Wash the sesame seeds in a medium bowl.
Then strain through a fine mesh strainer, and shake off excess water.
Heat a dry wok/pan/pot over medium-high heat, and add the rinsed and drained sesame seeds. Keep stirring until you hear a crackling sound—the sound of the water cooking off.
Then reduce the heat to medium-low. Keep stirring until the crackling sound stops, and the sesame seeds start to turn a light yellow color.
If you are roasting black sesame seeds, use your sense of smell—they’re close to done when you can smell the fragrance of roasted sesame seeds. Another way to check for doneness is to smoosh a few between two fingers. They are done when you can crush them easily into powder.
Scoop the sesame seeds out into a bowl. The cooking surface is still hot after turning off the heat, and it’ll still cook the sesame seeds if you don’t transfer them out. Cool completely before storing.
How to Toast Sesame Seeds
Here’s how to toast sesame seeds—and how to tell when they’re done—without burning them! Make a big batch and keep it in the fridge for various recipes.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Instructions
-
Wash the sesame seeds in a medium bowl. Then strain through a fine mesh strainer, and shake off excess water.
-
Heat a dry wok/pan/pot over medium-high heat, and add the rinsed and drained sesame seeds. Keep stirring until you hear a crackling sound—the sound of the water cooking off.
-
Then reduce the heat to medium-low. Keep stirring until the crackling sound stops, and the sesame seeds start to turn a light yellow color. If you are roasting black sesame seeds, use your sense of smell—they’re close to done when you can smell the fragrance of roasted sesame seeds. Another way to check for doneness is to smoosh a few between two fingers. They are done when you can crush them easily into powder.
-
Scoop the sesame seeds out into a bowl. The cooking surface is still hot after turning off the heat, and it’ll still cook the sesame seeds if you don’t transfer them out. Cool completely before storing.
nutrition facts
Serving: 1tbsp Calories: 52kcal (3%) Carbohydrates: 2g (1%) Protein: 2g (4%) Fat: 4g (6%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Sodium: 1mg Potassium: 42mg (1%) Fiber: 1g (4%) Sugar: 0.03g Vitamin A: 1IU Calcium: 88mg (9%) Iron: 1mg (6%)
