Sesame Seeds - White - Shirogoma

Sesame Seeeds - White - Shirogoma

Korean cooking makes use of sesame seeds, especially in soups and as a dressing for lightly cooked vegetables. Start seeds inside 6 weeks before last frost date. Transplant outside 1 month after last frost date. Or direct seed into warm, fertile, and well-drained soil. Keep soil moist. Fertilize as needed. Harvest ripe seedpods when the tips split. Dry thoroughly on a tray or rack. Open pods, harvest seed, and refrigerate in an airtight container. Seeds are used whole (fresh or toasted) or ground and added to ohitashi, stir-fries and salad dressings. Also used in baking.

Sesame Seed Benefits

White Shirogoma Sesame Seeds are full of great benefits including a good nutritional content. As a protein source White Sesame seeds provide 1.6 g of protein per every 9g (1 Tablespoon) of seed. Other benefits include its calcium, B vitamins, and Vitamin E contents. For every 1 Tablespoon of seed there is 87.8 mg of calcium. These nutritional advantages have made it a popular natural ingredient to many Asian cuisines. You will often find Shirogoma Sesame seeds, oil, paste (Tahini), and powder used to create many savory foods.

Black vs. White Sesame Seeds

While there aren't many differences between white and black sesame seeds there are a couple of notable characteristics. With the differences in their physical appearance, there are slight differences when it comes to nutritional content. This will mostly be notable in their vitamin concentrations. The second major difference is their taste. Black Sesame seeds (Kurogoma) tends to have a stronger flavor compared to the White Sesame seeds. These flavor differences can also be noted in the oil extracted from these seeds. Which one you should use will depend on personal flavor preferences.

• 3 g packet - Approximately 1,362 Seeds
• 1 oz - Approximately 12,600 Seeds
• 4 oz - Approximately 50,400 Seeds
• 1 lb - Approximately 201,600 Seeds
• 5 lb - Approximately 1,008,000 Seeds