Badia Sesame Seed Hulled, 16 Ounces, 6 Per Case

Badia Whole White Sesame Seeds, 7.5 lb Bulk Bag | Gluten-Free, Halal, Non-GMO Product: Whole Sesame Seeds Weight: 7.5 lbs (3.4 kg) Origin: India Certifications: Halal Certified, Gluten-Free Condition: New / Sealed Packaging Bring authentic, nutty flavor to your dishes with these premium white sesame seeds, commonly used in Middle Eastern, Asian, and Mediterranean cuisines .

Uses

Baking and breads: Roll dough in sesame seeds before baking for a golden, crunchy crust on bagels, burger buns, and flatbreads.
Stir-fry and noodle garnish: Sprinkle over vegetable stir-fries, lo mein, or cold sesame noodle dishes for toasty flavor and visual finish.
Tahini and dips: Blend into tahini paste, hummus, or baba ganoush where the hulled seed grinds down smoothly without bitter notes.
Salad and grain bowls: Toss over salads, rice bowls, or roasted vegetables to add nutty depth and a light crunch.
Coating and crusts: Press onto chicken, fish, or tofu before pan-frying or baking for a sesame-crusted texture.
Seasoning blends: Mix into gomasio, za’atar, or custom spice rubs where sesame contributes a toasty, earthy base note.

Who Would Benefit

• Restaurant and food-service kitchens that need a dependable, case-quantity sesame supply
• Home cooks who prepare Middle Eastern, Asian, or Mediterranean dishes frequently
• Bakeries producing seeded breads, rolls, and pastries at scale
• Shoppers seeking Halal-certified or Gluten-Free pantry ingredients
• Meal-prep and catering operations that garnish large batches of salads, bowls, and stir-fries

Product Highlights

• Hulled white sesame seeds with the outer hull removed for milder, smoother flavor
• 16-ounce bag; 6 bags per case for food-service or high-volume home use
• Halal Certified and Gluten-Free for broad dietary compatibility
• Sourced from India, a region recognized for premium sesame production
• Versatile across baking, garnishing, dip-making, and crust applications

Applications

These hulled sesame seeds fit naturally into Middle Eastern cooking, where they form the base of tahini and appear in za’atar blends sprinkled over manakish and labneh plates. In Japanese kitchens, use them for goma-dare sauces, gomasio rice seasoning, and as a finish on ramen or cold soba. Mediterranean and Indian recipes call for sesame in halva, til chikki, and as a coating for falafel or kofta. For Western baking, the seeds adhere well to egg-washed dough for artisan loaves, sandwich rolls, and breadsticks. Catering and buffet operations can keep a case on hand for quick garnish work across salad bars, grain stations, and dessert trays.

Preparation & Use

For the deepest nutty flavor, toast the seeds in a dry skillet over medium heat for two to three minutes, shaking frequently, until they turn golden and fragrant. Toasted or raw, the seeds can be ground in a spice grinder or food processor to make tahini; add olive oil and a pinch of salt for a simple homemade batch. Store sealed in a cool, dry place; refrigeration extends freshness once the bag is opened because the natural oils in hulled sesame can go rancid over time in warm conditions.