Sesame Meal

Ground sesame seeds with a pinch of sea salt make a versatile condiment that adds a rich, nutty depth to just about anything you sprinkle it on.

The technique matters more than the ingredient list here. Adding the seeds to the blender two tablespoons at a time (not all at once) is what gives you an even, powdery meal instead of a chunky mess with some seeds still whole. Dump the full cup in and the blender just spins the seeds around without catching them.

The finished meal lands somewhere between a coarse flour and a fine crumble. Use it as a finishing sprinkle on salads, stir it into grain bowls, scatter it over roasted vegetables, or mix it into casserole toppings for a toasty crunch.

Pro Tips

• Toast the sesame seeds in a dry skillet before grinding for a deeper, more pronounced flavor.
• Blend in short pulses rather than continuous runs. Over-processing turns the meal into tahini paste, which is a different thing entirely.
• Store in an airtight jar in the fridge. The natural oils in sesame go rancid quickly at room temperature.

Variations

• Use black sesame seeds for a striking dark color and slightly more bitter, earthy flavor.
• Mix in dried seaweed flakes and the result is basically homemade gomasio, the Japanese table condiment.
• Add a pinch of garlic powder or ground cumin for a spiced version.