How to Toast Sesame Seeds: 2 Ways to Toast Sesame Seeds

Sesame seeds are the seeds of the sesame plant (Sesamum Indicum), a flowering plant native to India. Sesame, one of the world’s oldest oilseed crops, is grown widely today and many varieties are cultivated, including black sesame seeds. The small seeds have a rich, nutty flavor and are rich in fat, protein, dietary fiber, iron, magnesium, calcium, and phosphorus.

Often, you can buy raw hulled or unhulled sesame seeds. The unhulled seeds have an extra layer, a dull, very light brown color (some hulls are darker) and a more crunchy texture. Hulled sesame seeds are a very pale white, almost translucent, and shiny.

Sesame seeds are a versatile, healthy food. Sesame oil made of pressed seeds is fragrant and strong-flavored, and cooks use it to finish stir-fry dishes and tempura. You can also press the seeds to make tahini, a nutty spread useful for making hummus and dressings.

You can sprinkle sesame seeds on savory foods; hamburger buns and bagels often feature sesame seed toppings. Many Asian cultures use both black and white sesame seeds in their cuisine as garnishes for stir-fry dishes, salads, or mochi (sweet rice flour cakes).

There are two different ways to toast sesame seeds, depending on your preferences and the options available in your kitchen. In either method, the prep time and cook time are relatively short, and it's good to keep an eye on them to make sure they don’t burn.

1. 1. Oven: The oven method allows you to toast many seeds at once. Preheat your oven to 350 degrees Fahrenheit. Place the sesame seeds in a single layer on a baking sheet. You can use parchment paper to help with cleanup. Check the seeds every few minutes, stirring them gently to get even toasting. After eight to ten minutes, they should be done: golden brown and aromatic.
2. 2. Stovetop: The stovetop method allows for closer monitoring of the seeds, making it easier to prevent burning if you pay attention as they toast. Bring a large skillet to medium heat. Place the sesame seeds in a single layer in the frying pan, stirring them occasionally as they heat. It should take three to five minutes, but use your senses: look for the golden brown color and the toasty smell, then quickly remove them from the heat and allow them to cool.

Toasting sesame seeds is similar to toasting many other seeds and nuts. Below are some tips on the process:

1. 1. Give sesame seeds a wash. Sometimes, raw sesame seeds can be a little dirty, and there might be tiny bits of rock mixed in with the small seeds. Giving them a rise, or even a brief soak, can help ensure that you’re toasting clean seeds.
2. 2. Dry sesame seeds on high heat. After washing the seeds, place them in a skillet on the stovetop to dry on high heat. Stir them regularly, and the moisture will evaporate after about ten minutes. Then, lower the heat to toast them.
3. 3. Use a cast-iron pan. If you’re toasting on the stovetop, cast-iron cookware will work well. It retains heat well, and if the pan is well-seasoned, the seeds won’t stick.
4. 4. Check for popping. As the seeds toast, they may begin popping up out of the pan. This is normal, and a good indicator of them approaching doneness.
5. 5. Watch your seeds closely during toasting. As with any nut or seed, the line between perfectly toasted and burned is very narrow, so there isn’t much room for error. If you watch them closely, you’ll know when to remove them from the heat.

Store toasted sesame seeds in an airtight container. Keeping them away from the air is the key to keeping them from going bad. For longer storage periods, place the container in the freezer.

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