Toasted Sesame Seeds with Chili / Cumin Seasoning.

The Japanese process of soaking and toasting the sesame seeds 5 times, infuses the aroma deep inside, and results in the most crunchiness.

Use this crunchy condiment to season sliced game meats like venison and wild boar. Or grilled/seared tuna. Would make a lovely textural addition to tropical fruit like mango and papaya.

AROMA: Sesame, chili, cumin, garlic, slightly spicy

ORIGIN: Japan

PACKING SIZE: 2.2 oz. (Kraft Bag)

DETAILS:

These tiny little seeds are straight from Japan and pack a flavor punch that’s darn near addictive! Each seed is coated in an intensely spiced sauce of chili, cumin, garlic, and onion. The seeds are then toasted to crunchy perfection, and sauced (then toasted) again! This process continues up to 5 times until the seeds reach an optimum level of flavor packed goodness.

We know what you’re thinking…why would we ever put sesame seeds on tacos and guacamole? As bizarre as it sounds, it works – and it works because the huge tex mex flavor in these crunchy seeds is a perfect match for your Latin inspired dishes. Imagine a sprinkles over the top of a sour cream dolloped bowl of chili. Or the crunchy satisfaction you’d get from these toasty morels in a chicken mole taco. Perhaps one the best uses could be a fresh guacamole topper. They light red tones would make a vibrant and bold statement against the green dip, and lend mouthwatering pops of bold flavor to every bite.

The Toasted Tex Mex Sesame Seeds don’t have to be used on Latin fare (although it works really well). A simple roasted chicken with potatoes and green beans is the perfect place for these. Or maybe a little roasted cod or salmon. The spiced seeds would lend such a nice burst of heat and flavor. Thirsty? Try rimming the glass with the Tex Mex seeds for a kicked up margarita, Mexican lager, or bloody mary. At the end of the day, no matter how you choose to use them, The Toasted Tex Mex Sesame Seeds are going to make a bold statement to your guests (or family) and make your dishes sing like never before – perhaps with an accompanying mariachi! Ole!