Sesame Seeds

Mild, nutty and slightly sweet when raw. Once toasted, they become deeply savoury and rich with a hint of bitterness.

They have a distinct oily richness that coats the palate, making them a powerhouse for adding 'body' to plant-based dishes.

Magnesium and phosphorus for bones and turning food into energy. Fibre keeps your gut working. Copper for your immune system. They're tiny, but they pack a punch.

Look for raw seeds if you want to control the toast. Buy them from high-turnover shops or Asian grocers. Stale seeds are common in dusty supermarket jars.

If you can find unhulled seeds, buy them. They have the bran intact, offering more crunch and a slightly more bitter, complex character.

Sesame seeds have a high oil content, which means they can go rancid quickly if left in a warm pantry.

Keep them in an airtight container in a cool, dark place. Better yet, store them in the fridge or freezer if you aren't using them weekly. If they smell like old paint or crayons, bin them.

Excellent for adding texture to crusts, salads and breads. Use black sesame for visual drama and a deeper, earthier note.

Tahini is just ground sesame seeds. Use it for dressings or as a base for hummus. If a dish feels flat, a drizzle of toasted sesame oil or a sprinkle of toasted seeds provides instant depth.