Although the seeds are used widely in breads, cakes and pastries their unique flavour really comes into its own when mashed into a paste or pressed into oil. Cold pressed, sesame seeds make a strong flavoured oil, light brown in colour with a distinctive nutty flavour and aroma. The Chinese use toasted sesame oil mostly for flavouring and marinating or garnishing cold dishes rather than as a cooking medium because it burns at a relatively low temperature.

Of all its uses, sesame seeds are perhaps best known for their role in tahini, a thick, oily paste made from the raw seeds which is paler in colour and more bitter than the cold toasted paste used by the Chinese. Tahini is a common ingredient throughout the cookery of the Middle East and is particularly good with grilled vegetables and fish or as a dip for breads and raw vegetables. Tahini plays a vital part in baba ganoush; a sauce made from smoky aubergines, garlic and lemon juice.

Content and picture © Miles Collins