Below is a list of all known varieties for Sesame Seed. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Black Sesame Seed | A specific type of sesame seed, noted for its deep black color, intense aroma, and slightly earthier, nuttier flavor. Used whole in Asian cooking, especially desserts and for oil extraction. |
| Ethiopian Sesame Seed (Humera) | A prized, high-oil variety of white sesame seed from Ethiopia. Known for its intense aroma and high quality, often used for premium Tahini. |
| Ethiopian White Sesame Seed | A specific, high-quality, un-hulled sesame seed variety from Ethiopia. Known for its intense aroma and superior taste, often used for premium Tahini and Halva. |
| Golden Sesame Seed | A specific cultivar with a naturally golden or tan hue, typically un-hulled. It has a high oil content and is prized for its appearance and deep flavor. |
| Gomasio (Sesame Seed Blend) | A traditional Japanese seasoning of toasted sesame seeds (white or black) and coarse salt. Used as a table condiment for rice and vegetables. |
| Sesame Seed (Activated) | Whole sesame seeds that have been soaked and then dehydrated. The process partially breaks down antinutrients, enhancing digestibility and flavor. |
| Sesame Seed (Black) | Un-hulled black seeds with a richer, nuttier flavor and high oil content, used mainly for visual contrast. |
| Sesame Seed (Black, Hulled) | Black sesame seeds with the outer hull removed, resulting in a cleaner, milder flavor. |
| Sesame Seed (Caramelized) | White sesame seeds that have been coated in a hard, caramelized sugar glaze (e.g., *goma senbei*). Used in Japanese confections and desserts. |
| Sesame Seed (Hydrolyzed) | Sesame seeds that have been chemically treated to break down proteins. Used in food manufacturing to intensify the savory, nutty flavor (umami). |
| Sesame Seed (Smoked) | Whole sesame seeds that have been lightly smoked over wood. Used to add a unique, savory, smoky depth to seasonings and coatings. |
| Sesame Seed (Spicy Coated) | Seeds coated in a hard shell of seasonings (e.g., soy sauce, wasabi, or chili) and baked, creating a crunchy, highly flavored snack. |
| Sesame Seed (Toasted, Black) | Black sesame seeds that have been toasted, intensifying their earthy flavor and crunch. Used in Japanese and Chinese cuisine for seasoning and coloring. |
| Sesame Seed (Toasted, White) | Hulled white sesame seeds that have been dry-toasted until golden. This process maximizes the nutty aroma and flavor for use as a topping (e.g., Gomasio). |
| Sesame Seed (Un-hulled) | The natural, un-processed seed, retaining its fiber-rich outer husk. |
| Sesame Seed (Un-hulled, Raw) | The whole sesame seed with the bran layer intact. It has a slightly bitter flavor, a darker color, and a higher calcium content than hulled varieties. |
| White Sesame Seed (Hulled) | The sesame seed with the outer hull removed. It is prized for its uniform white color, smooth texture, and mild, nutty flavor, used primarily in baking and for making light-colored Tahini. |