Sesame Seeds - Til - (तिल)
Sesame seeds are flat, small, oval seds that come from the annual tropical sesame plant. They can be white, black, or various shades of brown. White sesame seeds are shiny, slippery, and easy to crush and remain white even after cooking. They are used mainly in desserts and bread preparations. The black varieties have a strong, bitter taste and not used much in Nepali cooking, but they are considered sacred and are used in various religious ceremonies and rituals. Light brown sesame seeds are much preferred and usually toasted to bring out nutty flavor.
Sesame seeds are flat, small, oval seds that come from the annual tropical sesame plant. They can be white, black, or various shades of brown. White sesame seeds are shiny, slippery, and easy to crush and remain white even after cooking. They are used mainly in desserts and bread preparations. The black varieties have a strong, bitter taste and not used much in Nepali cooking, but they are considered sacred and are used in various religious ceremonies and rituals. Light brown sesame seeds are much preferred and usually toasted to bring out nutty flavor.
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| Sesame seeds - dry-roasted ground and whole seeds |
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| Close-up look of light brown sesame seeds |
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| A typical multi-purpose grinding stone in Nepal. The seeds are lightly toasted and ground in Silauto to get correct consistency before adding to a dish. This method is effective when grinding small quantities. |
