Sesame Seed Natural Whole Cert. Organic (Sesamum indicum) 1 lb: C

This is Starwest's nitrogen-flushed double wall silverfoil pack. Sesame seeds are available hulled or unhulled. We are probably most familiar with the milky white hulled seeds found on baked goods. Unhulled, or Natural, the seeds vary in colors such as assorted shades of brown, black and even red. Black seeds are difficult to obtain but make a most attractive garnish. To bring out their nutty flavor, toast the seeds in a small, dry skillet or for about 15 minutes in a 350 degree oven. The benne seed, as sesame is known in the South, enhances more than breads and desserts, try sprinkling the seeds over steamed vegetables or a crumb-topped casserole. Sesame is one of the most delicious, nutritious and versatile of the culinary seeds. Sesame seeds are popular the world over. Throughout Eastern Asia they are most often used toasted. The Near East likes them untoasted and dried. Mexico's complex mole poblano meat sauce numbers sesame seeds among its many ingredients (including meat stock, spices, raisins, tomatoes and cocoa). Tahini paste, made from ground dried sesame seeds, is popular throughout West Asia and the Middle East. The bread spread hummus, originated in Israel and Lebanon, made from chickpeas, tahini, olive oil, lemon juice and parsley, is now a popular healthy snack the world over. Green Beans and Sesame Seeds: http://www.happycookers.com/wc.dll/recipes/divulge/B21223.html: 1-2 pounds young green beans, stemmed but with the tender green tip intact ¼ cup roasted sesame seeds 1 teaspoon red pepper flakes, or to your taste ¼ cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 cloves garlic, minced salt and pepper to your taste Plunge the beans into a large pot of rapidly boiling water and cook, uncovered, until they just become tender, about 3-5 minutes. Taste them frequently and do not overcook them. When they just lose the raw flavor, immediately pour them into a colander and rinse thoroughly in cold water to stop cooking and to retain the bright green color. When drained well, toss with remaining ingredients and serve at room temperature. Sesame Seed Cookies: http://www.cookierecipe.com/az/SesameSeedCks.asp: Makes 7 dozen 4 cups all-purpose flour 1 cup white sugar 1½ cups shortening 3/4 cup milk 1/8 teaspoon anise oil (optional) 2 ounces sesame seeds 1: Combine flour and sugar in a bowl. Cut in shortening with a pastry blender-or work with your hands - until mixture resembles coarse meal. 2: Add anise oil (optional) small amount for it is very strong, to ½ cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together. 3: Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about ¼-inch thickness. Cut in