Black Sesame Paste Recipe
Toasting raw black sesame seeds before grinding coaxes out their natural oils, which is what turns dry seeds into a smooth, spreadable paste without needing much added oil, and it deepens the flavor from grassy to genuinely nutty and almost smoky.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 16
Ingredients
- 1 cup black sesame seeds, raw
- 3 tbsp granulated sugar
- 3 tbsp neutral oil, such as grapeseed or vegetable oil
- 1/4 tsp fine sea salt
Nutrition per serving
- Calories
- 67
- Protein
- 1g
- Carbs
- 4g
- Fat
- 6g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Add the raw black sesame seeds to a dry skillet over medium-low heat. Toast, stirring or shaking the pan constantly, until fragrant and a few seeds start to pop, 5-7 minutes.
- 2Immediately transfer the toasted seeds to a plate or shallow bowl and spread them out to cool completely, about 15-20 minutes; grinding warm seeds makes the paste seize instead of smoothing out.
- 3Transfer the cooled seeds to a food processor or high-speed blender. Pulse 10-15 times until the seeds break down into a coarse, sandy meal.
- 4Add the sugar, salt, and half the oil. Process continuously, stopping every minute to scrape down the sides and bottom, until the mixture clumps, then loosens into a smooth, glossy, pourable paste, 5-8 minutes total.
- 5If the paste stays crumbly or dry after 5 minutes of processing, add the remaining oil 1 teaspoon at a time and keep processing until it turns fluid and shiny.
- 6Scrape the paste into a clean jar and let it cool to room temperature before sealing.
Tips & variations
- Use raw, unroasted black sesame seeds rather than pre-toasted ones if possible; toasting them fresh gives more control over flavor and produces more oil for a smoother paste.
- For an unsweetened version to use in savory dressings or marinades, skip the sugar entirely and add oil gradually until the paste reaches a spreadable consistency.
- A food processor works, but a high-speed blender with a tamper gets the paste smoother with less scraping.
- Stir a spoonful into hot dairy or oat milk with a little extra sugar for a quick black sesame soup, or swirl it into softened ice cream base before churning.
Storage & reheating
Store in an airtight jar in the refrigerator for up to 2 months. The oil will separate and rise to the top on standing; stir well before each use. Bring to room temperature or warm briefly if it's too stiff to stir.
Tips from the Tulo kitchen
- Toast seeds in small batches if scaling up the recipe; a crowded pan toasts unevenly and some seeds scorch before others color.
- A splash of the toasting oil's own aroma fades fast, so grind the seeds the same day they're toasted for the strongest flavor.
FAQ
Can I use white sesame seeds instead?
Yes, the method is identical, though the paste will taste milder and lack the slightly bitter, roasted edge that black sesame seeds have. It will also be light tan rather than dark gray.
Why is my black sesame paste grainy instead of smooth?
Most often the seeds weren't processed long enough for their oils to release; keep running the processor and scraping down the sides, since the paste can take 5-8 minutes to turn fully smooth.
Is black sesame paste the same as tahini?
They're made the same way, but tahini is traditionally made from hulled white sesame seeds and is unsweetened, while black sesame paste is often lightly sweetened and has a stronger, more roasted flavor.
What can black sesame paste be used for?
It's used to make Chinese black sesame soup (hei zhi ma hu), fillings for mochi and tang yuan, black sesame ice cream, and as a swirl in yogurt or oatmeal.
