Recipes

Black Sesame Salt

Stuart Brioza

State Bird Provisions, San Francisco

Nicole Krasinski

State Bird Provisions, San Francisco

JJ Goode

"State Bird Provisions: A Cookbook"

“So many dishes benefit from a last-minute sprinkle of this State Bird larder staple. The mixture, just black sesame seeds briefly pounded with salt, looks like cracked pepper but delivers a rich, nutty flavor that anyone who’s had only hulled sesame seeds will find both exotic and addictive. Just make sure to look for pre-toasted black sesame seeds—unlike white sesame seeds, untoasted black sesame seeds are particularly perishable and will likely have an off taste by the time you buy them.” —Stuart Brioza and Nicole Krasinski with JJ Goode 

Ingredients

  • 1/4 cup pre-toasted black sesame seeds 
  • 1/4 teaspoon flaky sea salt

Method

Combine the sesame seeds and salt in a mortar and pound until the mixture resembles coarsely ground black pepper. 

Transfer the mixture to an airtight container and store in a cool, dry place for up to 2 weeks. 

Reprinted with permission from State Bird Provisions: A Cookbook by Stuart Brioza and Nicole Krasinski with JJ Goode, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Yield

1/4 cup