Kitchen Fun, Quick tips, Tips Tricks & Gadgets
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Quick Tip: How to toast sesame seeds

Raw sesame seeds


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Love that chef-y touch of toasted sesame seeds on your salad? It’s easy to bring out the  rich, toasty goodness of any seed.

This short slide show shows the few quick steps from raw seeds to golden, rich flavor. Start with a handful in a cold frying pan over medium flame. I use a cast iron skillet.

This slideshow requires JavaScript.

If you have a strong arm and a pan with a slick bottom, toss the seeds as chefs do. If a few seeds spit at you, turn your burner down a notch or two. At first, you won’t see much happening. Then all of a sudden, you’ll notice some seeds turning color. Do not walk away from the pan, or you’ll scorch them. Keep stirring until all the seeds are nicely golden.

Refrigerate any you don’t use right away in an air-tight jar. Sprinkle them on your oatmeal in the morning, or take them to work to liven up your lunch.

Garnish a stir-fry or salad, even a cheesy casserole with your toasted seeds. They make anything look a little more dramatic when you serve them. Dramatic too strong? How about pretty. They lend a nice touch, whatever word you use.

And the flavor, of course. Those toasted seeds add nice little bursts of flavor in your mouth when you crunch them between your pearly whites.

Want more?

If you’d like more quick tutorials like this, tell me so in the comments.


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  3. Hi Kathryn,
    Very nicely done. Sesame seeds are such a healthful food and great to add to salad but I had never actually knew that they were so easy to toast. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

    Liked by 1 person

  4. Kathryn Grace, you make it all so delectable …I would be also interested in the Pin interest pin idea, I’m on Pinterest, but haven’t delved into it yet. Just as an aside, I ran a restaurant in Cyprus during the 80’s, I admit to being the chef for many years (my-previous-life-story-not-yet-on-WordPress). We had a wonderful time in the world of food for many years, I’ve tried to move on from this time, but when I see foodie, I can’t resist diving back in, your posts are so enticing, I love the ideas and the suggestions, after all, women, as housewives, mothers, homemakers, workers, whatever, usually are the Chefs a la Maison, so home recipes are always the best . Loving your enthusiasm.

    Liked by 3 people

    • Thank you, Vicki. I’ll always be an amateur cook and always learning. I so admire those who bear the pressure of a professional kitchen. What tricks you must have up your broad chef’s tunic sleeves!

      Liked by 1 person

  5. GeorgieMoon says

    Can I ask you a question? You have lovely blogs and post regularly. Do you pin your posts on Pinterest? I have been advised to do this, but I’m sure no one sees them. I read about someone who gets thousands of follows via her Pinterest sites. I don’t really understand how Pinterest helps all that much. I’m sure it would for recipes but not for other types of posts.

    Liked by 1 person

    • You are so kind. I tend to use Pinterest as a bookmarking site so I can find things easily, but I know some bloggers who say they get tens of thousands of readers because of Pinterest. One of these days I hope to learn more about that. I remember about half the time to pin my posts. Thanks for the reminder!

      Liked by 1 person

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