- Raw in salads, as it counteracts the bitterness of green vegetables, its delicate aroma goes well with white vegetables and at the same time offers a light sesame flavor.
- To marinate white meats (chicken, pork) or shellfish (shrimp, prawns, lobsters, crabs).
- In doughs and pastry preparations involving nuts, as it offers the pleasant taste of sesame and enhances the flavors of the other ingredients.
- Finally, it is worth trying it in frying, as it has unique resistance, meaning it does not burn or smoke and gives the fried product a crispy skin and distinct aroma.
- Fry in the traditional way in a pan and use a small amount of sesame oil. The surface of the fried foods should not be covered in oil and should be as dry as possible, without water (especially potatoes), in order to avoid splattering.
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