Organic Sesame Seeds

Rated 5.00 out of 5 based on 4 customer ratings
4 reviews

$3.00$7.99 lb

1 lb $7.99
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2 lbs $12.99
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6.50/lb you save $1.49
4 lbs $17.99
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4.50/lb you save $3.49
8 lbs $27.99
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3.50/lb you save $4.49
12 lbs $39.99
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3.33/lb you save $4.66
18 lbs $58.99
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3.28/lb you save $4.71
50 lbs $149.99
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3.00/lb you save $4.99
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  • — Certified Organic, Kosher
  • — Raw Hulled Seeds
  • — Cholesterol and Sugars Free
  • — High in Magnesium, Iron, and Calcium

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 respects.

Health Benefits

Sesame seeds, organic or otherwise, are incredibly rich in essential nutrients, which means they promote your general health and well-being. 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 help you fight the flow of time. The effects are particularly noticeable on your skin as these elements contribute to reducing and preventing 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 unusually 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 significant 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.

 WARNING

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving
Calories162

% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total carbohydrate 7g 2%
Dietary fiber 3g 12%
Total sugars 0.1g
Includes 0g Added Sugars 0%
Protein 5g 10%

Vitamin D 0mcg 0%
Сalcium 276mg 21%
Iron 4mg 23%
Potassium 133mg 3%
Copper 1mg 129%
Manganese 1mg 30%
Magnesium 100mg 24%
Zinc 2mg 20%
Thiamin 0.2mg 19%
Selenium 10mg 18%
Phosphorus 178mg 14%
Vitamin B6 0.2mg 13%
Niacin 1mg 8%
Folate 27mcg 7%
Riboflavin 0.1mg 5%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic Sesame Seeds

WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.

Storage Time: up to 2 years

Country of Origin: India, Mexico

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

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Recipes

Easy Vegan Falafel

Easy Vegan Falafel

Ingredients

  • 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)

Instructions

  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 ) 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.

 

Apricot bars

Apricot bars

SESAME CASHEW CRUST

  • 2 cups raw cashews
  • 2 tablespoons coconut oil
  • 2 tablespoons sesame seeds

 

Pulse cashews and sesame seeds in food processor; add coconut oil and blend until dough forms. Line 9X9 square baking dish with parchment, spread crust in even layer.

APRICOT FILLING

  • 6 oz (1 bag) dried apricots
  • 1/3 block tempeh
  • 1 tablespoon agave

 

Pulse apricots and tempeh, add agave. Spread filling in even layer atop crust.
Refrigerate 1 hour before cutting in squares. Makes 9-16 squares, depending on serving size.

Recipe source: www.spabettie.com

 

Cranberry Almond Spinach Salad

Cranberry Almond Spinach Salad

Ingredients:

Salad:

  • 16oz baby spinach
  • 1 cup almonds , toasted
  • 1 cup dried cranberries Sesame Seed Dressing:
  • 1/4 cup white wine vinegar
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp white sugar
  • 1/2 cup olive oil
  • 3 Tbsp honey
  • 1 Tbsp finely minced shallot
  • 2 Tbsp sesame seeds , toasted
  • 1 Tbsp poppy seeds (optional)

 

Instructions:

For the dressing:

  1. In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved. Stir in olive oil, honey, shallot, sesame seeds (your sesame seeds should look more golden than mine – I didn’t toast mine long enough) and optional poppy seeds until mixture is well blended. For the salad:
  2. Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.

 

Recipe source: adapted from Allrecipes

 

Buckwheat Noodles With Broccoli And Soy Sauce, Ginger And Chilli Dressing

Buckwheat Noodles With Broccoli And Soy Sauce, Ginger And Chilli Dressing

Ingredients:

  • 250 g buckwheat soba noodles
  • 300 g purple sprouting or regular broccoli, roughly chopped
  • 2 tbsp toasted sesame seeds
  • salt

 

For the dressing:

  • 5 tbsp soy sauce
  • 1 red chilli, de-seeded and chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp finely chopped fresh root ginger
  • juice of lime

 

Method:

  1. Cook the noodles in a pan of boiling water for 5 minutes or until al dente. Soba noodles cook very quickly so check them regularly. Drain the noodles, rinse under cold water and leave in the colander until ready to dress.
  2. Blanch the broccoli in a separate pan of salted boiling water until al dente, about 1 minute. Drain and immediately immerse in iced water. Drain again and dry on kitchen paper.
  3. Meanwhile, make the soy, ginger and chilli dressing. Put all the ingredients in a small bowl and mix together. Alternatively, you can blend them in a food processor. Set aside.
  4. Place the noodles and broccoli in a large bowl. Pour the dressing over and mix well. Sprinkle the sesame seeds on top and serve.

 

Enjoy!

 

Broccoli and Mushroom Stir-Fry

Broccoli and Mushroom Stir-Fry

Ingredients:

  • 2 cups broccoli, cut into small florets
  • 1 red onion, chopped small
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1 teaspoons smoked paprika (optional)
  • 3 teaspoons fresh ginger, grated
  • 1/2 cup carrot, shredded
  • 1/4 cup cashews
  • 1/3 cup olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame seeds

 

Directions:
In a large skillet on high heat, add the olive oil, broccoli, onion, garlic, mushrooms, smoked paprika and ginger. Cook, stirring often until broccoli is soft and onions are translucent.
Stir in the carrot, cashews and soy sauce. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice.

Enjoy!!!

 

Cauliflower Quesadillas

Cauliflower Quesadillas

Ingredients:

  • 1/2 head cauliflower cut in bite-sized pieces
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper
  • black pepper to taste
  • 1 cup tomato sauce
  • 1/2 red onion sliced
  • 2 tbsp cream cheese
  • 1 tbsp brown flax seeds
  • 1 tbsp sesame seeds
  • salt to taste
  • 2 large tortillas
  • 1/4 cup parsley chopped (to taste)

 

Instructions:

  1. Preheat oven to 425 degrees and line a baking sheet with foil.
  2. In a large bowl combine cauliflower, olive oil, garlic powder, red pepper, black pepper and tomato sauce. Stir to combine. Spread evenly on baking sheet and cook for 20 minutes, flipping halfway. Increase heat to broil and cook for an additional 5 minutes, or until cauliflower begins to brown. Remove from the oven.
  3. Spread desired amount of cream cheese on half of a tortilla. Top the flax and sesame seeds, red onion slices, cauliflower, and parsley. Close the tortilla and fry on the grill, 2-3 minutes per side.

 

Enjoy!

 

Roasted Sweet Potatoes and Brussels Sprouts 🥔

Roasted Sweet Potatoes and Brussels Sprouts

Ingredients:

  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon coriander
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • pepper to taste
  • 1 tablespoon red wine vinegar
  • sesame, to garnish

 

Instructions:

  1. Preheat your oven to 400 degrees F.
  2. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half.
  3. Peel your sweet potato and chop into 1-2 inch pieces.
  4. In a large roasting tin, add the olive oil, sweet potato, Brussels, garlic, dried thyme, coriander, salt, pepper, and toss to coat fully.
  5. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  6. Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with sesame.

 

Eat hot! Enjoy!

 

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds 🥗

Quick Roasted Broccoli with Soy Sauce and Sesame Seeds

Ingredients:

  • 1 lb. fresh broccoli florets (see trimming instructions)
  • 2 tbsp olive oil
  • 2 tbsp soy sauce, gluten-free if needed
  • 2 cloves of garlic
  • 1 tbsp sesame seeds, toasted

 

Instructions:

  1. Preheat oven to 450F/220C.
  2. Cut broccoli into pieces about 2 inches long.
  3. Whisk together the olive oil, soy sauce and garlic.
  4. Arrange the broccoli in a single layer on baking sheet, coated well with mixture and sprinkle with sesame seeds.
  5. After 10 minutes, stir or turn broccoli pieces over and then continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges.
  6. Serve hot.

 

Enjoy!!!

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What others are saying

  1. 5 out of 5

    No rips or tears in fine condition’. Waiting for my new Vegan cookbook to use them; I’m a new vegan learning a new way to cook, I’m 82 yrs, old learning a new way to cook and eat.

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  2. 5 out of 5

    I have used these sesame seeds on top of several loaves of bread including my weekly challah. A lovely topping, fresh, baked nicely, no problems. Good purchase.

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  3. 5 out of 5

    Product arrived quickly & is as described. Be aware this is a TON of sesame seeds. If you are buying for the occasional recipe (I use it to make hummus), the 2 lb or 4 lb bag should suffice. I don’t know that I would buy this size again due to the quantity but I would definitely buy from Food To Live again for the quality.

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  4. 5 out of 5 Great Product

    This is the best place to buy organic sesame seeds. LOVE them and the service.

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  5. One person found this helpful

    Question

    country of origin?

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    • India

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