Organic Sesame Seeds (Raw, Hulled)

  • Certified Organic
  • Raw Hulled Seeds
  • Bulk Quantities
  • Premium Quality, Kosher
  • Cholesterol and Sugars Free
  • High in Magnesium, Iron, and Calcium
  • Country of Origin: India
7.99 (7.99/lb)
12.99 (6.50/lb)
17.99 (4.50/lb)
27.99 (3.50/lb)
39.99 (3.33/lb)
58.99 (3.28/lb)
149.99 (3.00/lb)

Product Description

Sesame seeds have been used in cuisine for thousands of years and the healers of old included this incredibly nutritious ingredient in a great number of remedies. Today you can enjoy delicious Organic Sesame Seeds in a variety of different ways, and every meal with them will benefit your health in many ways.

Health Benefits

Sesame seeds, organic or otherwise, are extremely rich in essential nutrients, which means they promote your general health and wellbeing. The most notable of their benefits include:

  • They give you calcium.
    As far as plant-based foods go, sesame seeds are one of the best natural sources of calcium. They are truly invaluable for vegans and vegetarians. Another great benefit of this particular food is that this type of calcium is easier for the body to process.
    This mineral is vital for maintaining bone health and strength as well as ensuring your hair and nails stay strong.
  • They are rich in antioxidants.
    Raw organic sesame seeds contain a variety of antioxidants that protect your body from the detrimental effects of free radical damage. Oxidation weakens every cell in your body and speeds up the process of natural aging. Antioxidants negate this damage to some extent and literally help you fight the flow of time. The effects are particularly noticeable on your skin as these elements help reduce and prevent wrinkles.
  • They give you folic acid and niacin.
    Organic sesame seeds are rich in all B vitamins, but their content of folic acid and niacin are particularly high. The former is recommended during the pre-conception period and pregnancy itself as it reduces the risk of neural tube effects in newborns.
    Niacin is one of the reasons why organic sesame seeds are great for your heart as it reduces the levels of ‘bad’ LDL cholesterol.
  • They provide you with a boost of minerals.
    Calcium isn’t the only mineral you get from eating sesame. These tiny seeds also contain high levels of zinc, selenium, magnesium, manganese, and iron. Each of these nutrients helps support different systems in the body.

Suggested Uses

Organic sesame seeds can be used in a great number of culinary recipes. They will add a pleasant nutty flavor and crunchiness to any baked goods. You can also sprinkle them on salads, sandwiches, or desserts. Add a spoonful of seeds to your breakfast or post-workout smoothie to make it more nutritious.

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INGREDIENTS: Organic Sesame Seeds

Storage Time: up to 2 years

Country of Origin: India

Packaged in a facility that also processes Tree Nuts and Wheat

Store sesame seeds in an airtight container in some dark and cool place (refrigerator will be a good choice). Seeds can stay fresh for months.

Nutritional Value

  • Protein – 32%
  • Dietary fiber – 31%
  • Vitamins A, C, E, riboflavin, and niacin
  • Calcium
  • Copper
  • Iron
  • Zinc
  • Selenium
  • Magnesium
  • Potassium
  • Phosphorus
  • Manganese
Organic Sesame Seeds (Raw, Hulled)

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Easy Vegan Falafel


  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry –
  • 1/3 cup (15 g) chopped fresh parsley (or sub cilantro)
  • 4 cloves garlic, minced
  • 2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
  • 2 Tbsp (17 g) raw sesame seeds (or sub finely chopped nuts, such as pecans) –
  • 1 1/2 tsp cumin, plus more to taste
  • 1/4 tsp each sea salt and black pepper, plus more to taste –
  • OPTIONAL: Healthy pinch each cardamom and coriander
  • 3-4 Tbsp (24-31 g) all purpose flour (or sub oat flour or gluten free blend with varied results)
  • 3-4 Tbsp (45 – 60 ml) grape seed oil for cooking (or sub any neutral oil with a high smoke point)


  1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
  2. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands – I used 4 Tbsp.
  3. Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.
  4. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.
  5. Once chilled, scoop out rounded Tablespoon amounts (~30 g in weight // I used this scoop) and gently form into 11-12 small discs.
  6. OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier crust but is optional.
  7. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat.
  8. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5.
  9. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
  10. Serve warm with garlic-dill sauce or hummus, inside a pita with desired toppings or atop a bed of greens.
  11. Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.