Thelma Lubkin wrote:
>
> Arri London > wrote:
>
> : Thelma Lubkin wrote:
> :> ...I use sesame seeds to sprinkle over vegetables in a stir fry,
> :> sometimes in baking, and I keep a grinder filled w/ whole, toasted
> :> sesame seed on the kitchen table right alongside the black pepper.
> :>
> :> Can someone tell me what I can do to get some taste from these white
> :> ones?
> :> --thanks, thelma
>
> : Toast them first until they are light brown and fragrant. They will keep
> : in the fridge for ages in a tightly closed jar.
>
> I usually 'toast' my sesame seeds by tossing them in the wok
> using a wok spatula. When I try that with these, they stick
> together and to the spatula, so that I get clumps of seeds,
> some not toasted at all and others burned.
> What's a good method for toasting these?
>
> --thelma

In a dry flat cast iron frying pan on low heat. Failing that, spreading
them on a baking sheet and bake at low heat until light brown.