1/2 cup white sesame seed
1/4 tsp salt, optional
A Recipe for
Korean Sesame Salt
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This Recipe for Korean Sesame Salt is one of thousands in the Recipes-to-go Diabetic Cookbook.
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| John Thorne, American food writer |
This is a recipe for Korean Sesame Salt from the recipe cookbook of Recipes-to-go (Diabetic)
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Salt substitute to sprinkle on vegetables, stews.
In a heavy skillet or wok, grandually heat the sesame
seed over low heat until golden and puffy. Shake the
pan frequently to toast evenly. Remove from heat then
the sesame begins to turn light brown and you can
smell it. Stir in the salt, if using. Cool mixture.
Grind in a blender or mortar. Store in tightly
covered jar.
1 tsp, 17 calories, 1/2 fat exchange carbohydrate &
protein & fiber negligible, fat 1.5 grams 14 mg
potassium, 18 mg sodium, 0 cholesterol
Source: Diabetic Cooking from Around the World by
Vilma L. Chantiles 1989 ISBN 0-06-016057-8 Shared but
not tested by Elizabeth Rodier Nov 93
Serves: 1
Korean Sesame Salt Recipe brought to you by Recipes To-Go