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Mccormick Culinary Whole Sesame Seed, 16 Oz - One 16 Ounce Container Of Hulled Whole White Sesame Seeds Perfect For Noodle Dishes, Sushi, Stir-Fries And Coating For Meat And Fish

Mccormick Culinary Whole Sesame Seed, 16 Oz - One 16 Ounce Container Of Hulled Whole White Sesame Seeds Perfect For Noodle Dishes, Sushi, Stir-Fries And Coating For Meat And Fish

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Regular price $12.69
Sale price $12.69 Regular price $18.13
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SKU

WBGROB008OGCZPA

Product Type

Cooking Spices


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Description

McCormick Culinary White Sesame Seeds add a crunchy texture and a mildly nutty taste to all your favorite recipes. Do you want to intensify the flavor of your dish? Try toasting whole sesame seeds and sprinkling over sushi, Asian stir-fries, or coatings for fish, meat or noodle dishes. Add them to rice, chicken, salads and even desserts. For a contrasting, bold garnish, mix them with black sesame seeds. If you want to dress up your best recipes with stunning presentation elements, sesame seeds can help. White sesame seeds complement light dishes and provide striking contrast against dark foods. Whether you want to garnish a loaf of bread or add depth to noodle dishes with rich sauces, sesame seeds have the versatility for the job. Although sesame seeds taste great raw, toasting them enhances their crunchy texture and nutty flavor. Mouthwatering recipes that use sesame seeds include tahini, dukkah, Asian salmon, chicken yakitori and Chinese chicken salad. If you want to try one of these dishes, you'll appreciate how easy it is to toast whole sesame seeds. Toast your sesame seeds in the oven for the best results, and start by preheating your oven to 350 degrees. Use foil or parchment paper to line a rimmed baking sheet for easy cleanup. Arrange your seeds on a prepared baking sheet in a single layer. Toast then until they're fragrant and golden brown while occasionally stirring for about eight to 10 minutes. Next, remove your tray from the oven and immediately move the seeds to a plate to cool. Store seeds in a freezer storage bag in the freezer for up to one year. You can also store seeds in an airtight container in the pantry for six months. Whole sesame seeds from McCormick come in large 16-ounce containers, perfect for professional use. The lid includes both spoon and shaker dispensing options, and the bottle's sides are flat for added convenience.

Safety & Compliance

⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.

Frequently Asked Questions

  • Q: What dishes can I use McCormick Culinary Whole Sesame Seeds in? A: McCormick Culinary Whole Sesame Seeds are versatile and can be used in a variety of dishes including sushi, Asian stir-fries, noodle dishes, and as a coating for meat and fish. They can also enhance salads, rice dishes, and even desserts.
  • Q: How do I toast whole sesame seeds for the best flavor? A: To toast whole sesame seeds, preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with foil or parchment paper, spread the seeds in a single layer, and toast them for about 8 to 10 minutes, stirring occasionally until they are fragrant and golden brown.
  • Q: What is the shelf life of McCormick Culinary Whole Sesame Seeds? A: McCormick Culinary Whole Sesame Seeds can be stored in a freezer storage bag in the freezer for up to one year. If stored in an airtight container in the pantry, they will last for about six months.
  • Q: Are McCormick Culinary Whole Sesame Seeds gluten-free? A: Yes, McCormick Culinary Whole Sesame Seeds are gluten-free and kosher, making them a great option for those with dietary restrictions or preferences.
  • Q: What are the key features of McCormick Culinary Whole Sesame Seeds? A: The key features include a nutty, mild flavor, high-quality seeds that bring a crunchy texture, a 16-ounce container that is ideal for professional use, and versatility for various cooking applications, all without MSG or additives.
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