Najirpur Farm I · Najirpur
Sesame Seed
$1.71 · 1 KG
True Grit
True Grit Kitchen · 2 min read
Types of Sesame Seeds Explained
White, black and a few shades between. What actually changes with colour, and what stays the same.
Sesame seeds come in a handful of colour varieties, and while the underlying seed is closely related across all of them, colour does correlate with some real differences in flavour and traditional use.
The main types
- White sesame seeds are the most common in Indian kitchens, mild in flavour and used widely in sweets and tempering.
- Black sesame seeds carry a stronger, more pronounced flavour and are common in certain regional dishes and East Asian cooking.
- Brown or tan sesame sits between the two in both colour and intensity, though it is less commonly sold separately.
- Colour can also reflect whether the outer hull has been removed, hulled seeds tend to look paler than unhulled ones.
- All types can generally be roasted, ground or pressed into oil, with colour affecting flavour more than method of use.
Our standards
Sesame seed type questions
- Is black sesame stronger tasting than white?
- Yes, generally black sesame carries a more pronounced, slightly bitter edge compared to the milder white variety.
- Which type of sesame do you sell?
- Check the current product listing for the specific variety. Our seeds work the same way across roasting, grinding and pressing.
- Are hulled and unhulled sesame the same nutritionally?
- Hulling removes the outer layer, which changes texture and slightly changes flavour, without being a meaningfully different seed.
- Can I substitute black sesame for white in a recipe?
- You can, but expect a stronger, more pronounced flavour and a visibly different colour in the finished dish.
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