Whole sesame seeds are high protein, essential fatty acids and fibre. They can be sprinkled onto salads, warm vegetables and meat or stirred into soups, stir fries and stews. They can also be incorporated into baking, adding a crunchy texture to loaves and buns. Whole sesame seeds have a higher mineral content than typical, hulled sesame seeds.
Whole sesame seeds can also be whizzed up in a blender to make dark tahini, which has a more nutty taste than typical light tahini.