Thursday, March 27, 2014

Sesame Paste (芝麻酱)

Sesame paste is quite simply ground sesame seeds and oil. It's been used in China for over 2,000 years, and is very simple to make. Store bough sesame paste comes in glass jars, and if it's refrigerated after opening, it should keep for several months. Because East Asian sesame paste is made from unhulled seeds, it is more bitter than tahini, which is the middle eastern version of sesame paste, and tends to have twice as much oil as the Chinese version. It has the texture of peanut butter, and taste similar. Sesame paste is a great natural source of vitamin E which helps to reduce the rate of aging in body cells, and aids in hair loss, according to some Chinese herbalist.

Sesame Paste


1 Cup of sesame seeds.

1 Cup of olive oil.


1. Preheat your oven to 350 degrees Fahrenheit.

2. Put the sesame seeds on a cookie sheet. Spread them out so that they are not touching while they are being toasted.

3. Place the cookie sheet with the sesame seeds on it into the oven, and bake for 10 minutes, or until you start to smell their aroma.

4. After they have toasted, remove them from the oven to cool for 5 Min's.

5. After they have cooled, place them into a blender, or food processor.

6. Slowly begin adding vegetable, or olive oil.

7. Blend until it becomes a thick paste.

8. This fresh made sesame paste will keep in the refrigerator for up to two weeks.


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