White sesame seeds

White sesame seeds, often used to garnish breads and hamburgers, have a taste reminiscent of nuts, with a slightly honeyed flavor and notes of caramel and vanilla. Their low oil content and nutty taste depend on the roasting process.  Coming from sesame, an annual plant native to India, white sesame seeds come in two forms, Shiro-goma (white seeds) and Kin-goma (lightly golden after roasting). These neutral-tasting seeds retain all their healing properties, making them one of the most popular cereals in pastry and baking.  Sesame, one of the first cultivated plants in the world, is referenced in the tale of "A Thousand and One Nights" with Ali-Baba's famous phrase "Sesame, open."  Nutritionally, white sesame seeds offer essential minerals and trace elements, such as iron, copper and manganese, necessary for the functioning of cells and the immune system. Their oil content also makes them rich in heart-healthy monounsaturated and polyunsaturated fats.  In cooking, these versatile seeds are suitable for savory and sweet preparations, sprinkled on salads, noodles, vegetables, rice, or used in baking to add crunch and nutty flavor. They are also used in baking, particularly on hamburger buns, and can be ground to produce tahini. White sesame seeds are a key ingredient in Asian cuisine, especially sushi and soups. To reveal their flavor, they can be combined with lemon and garlic, added to sauces, vinaigrettes, salads, or used in wok recipes. In Japan, they are mixed with fleur de sel to create the table condiment called "gomasio". Finally, some recommended recipes are Chinese sesame nougat, beef wok with sesame vegetables, and rice and pork salad with sesame.