Sesame

Sesame oil has a rich flavour that’s subtle yet distinctive. Ideal for the
wok, it is the king of Asian and Indian cuisines. You can also use it in
salad dressing or to cook an omelette. Remember that the flavour of
sesame ​oil is pronounced, so use it sparingly!

Have you ever used tahini? It’s a paste made by grinding toasted sesame
seeds with a little vegetable oil. We see it most commonly in hummus, but
you can also use it to flavour or thicken soup, to make a sauce for chicken,
to put a new spin on ravioli filling or in vinaigrettes to give your salads or
grilled vegetables an Asian flair.

Sesame seeds come in white and black varieties. Toast them for a few
minutes in the oven or a dry skillet to bring out their nutty goodness.
Sesame seeds are delicious in carrot salad, beef stir-fry or quiche, as
a crust for fish, tossed into fried rice at the last minute, or to add texture
to a creamy vinaigrette. Or perhaps you’d like to indulge in a sesame bar?