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Sesame Salt

WholeFood.Chef's picture
  Sea salt 1 Tablespoon
  Sesame seeds 10 Tablespoon

Heat the salt in a heavy cast-iron skillet until it sparkles.
Set it aside.
Wash the sesame seeds in a fine mesh strainer.
Roast them in a skillet until they start popping and can be crushed easily between the thumb and first finger when rubbed together.
Grind the roasted seeds and the salt with a mortar and pestle or in a suribachi until most of the seeds are crushed.
A blender can be used if you have no other equipment, but this is the least desirable method.
Store in an air-tight container to retain freshness.

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