Sesame seeds are tiny, flat seeds that have a delicate, nutty flavour and crunch suitable for seasoning a variety of ethnic dishes. Depending on the variety, sesame seeds may be black, yellow, red or white. The seeds are packed with calcium, iron, zinc, magnesium, vitamin B1 and fibre. Sesame seeds are often roasted, and then ground and sprinkled over vegetables, meat dishes, noodles, breads, cereals or fruits, or combined with other ingredients to make dips, dressings, sauces or spreads. Grinding sesame seeds isn't difficult.
Place a small handful of sesame seeds in a blender container. Turn the blender on pulse for three or four seconds. Avoid pulsing the sesame seeds for more than a few seconds, or the seeds may clump together. Attempting to grind too many seeds at once may also result in clumping.
Use alternative methods to grind sesame seeds if you don't own a blender. Grind the seeds in a coffee grinder that hasn't been used for coffee, as the flavour of coffee will affect the sesame seeds. Seeds can also be ground with a mortar and pestle or a hand-operated spice grinder.
Use the ground sesame seeds as desired. For the best flavour, grind sesame seeds just before you plan to use them.