white sesame seeds

White sesame seeds are the ivory-colored seeds of Sesamum indicum, an annual flowering plant believed to have originated in Africa and cultivated extensively throughout the Mediterranean, Middle East, Asia, and Americas. The seeds have a flat, teardrop shape and measure approximately 3–4 mm in length. Their mild, slightly nutty flavor becomes more pronounced when toasted. White sesame seeds differ from black sesame (which retains its outer hull) in that the hull has been removed, revealing the pale kernel beneath. The seeds contain high levels of oils (approximately 50%) and develop a more complex flavor profile when heat is applied during toasting.

White sesame seeds are used globally as both a finishing garnish and functional ingredient. In Asian cuisines, they appear throughout Japanese, Chinese, Korean, and Southeast Asian cooking—toasted and sprinkled over rice, noodles, and vegetables, or incorporated into sauces like goma-ae. Middle Eastern and Mediterranean traditions utilize sesame extensively in tahini (sesame paste), hummus, halva, and dukkah spice blends. In baking, the seeds provide texture and nuttiness to breads, crackers, and desserts. They are often toasted before use to enhance flavor, and can be ground into flour for specialty preparations or pressed for sesame oil.