Black sesame seeds used as a traditional spice in Asian cuisine is now reported to catch-up with innovative recipes in other cuisines. More often restricted to salmon and other fishes it is apparently making appearances in pastry crusts, ice creams, cakes, sorbets, macaroons and puddings.
Facts provide that the nutty, cumin flavor in black sesame seeds make it a wonderful addition to fruit salads and other confections in form of dice, paste, wafers, doughnuts and tuiles. Black sesame is increasingly been used in different ways to add opposite flavor to evolving desserts.
Earlier Asian sweetmeats relished white sesame seeds wrapped in jaggery sauce. The switchover to substituting black sesame seeds as a vital ingredient has been quick enough.
Though the sesame seeds cannot replace the flavor of vanilla or cinnamon in desserts, yet their smoky and nutty flavor makes them a great pair with desserts. There is another choice behind sesame and that is the most obvious nutrients containing calcium, iron and phosphorous, thereby making black sesame good for anemia and skin.
