A sesame seed measures barely a few millimetres, yet its presence in kitchens and traditions spans thousands of years and dozens of cultures. In Morocco, everyone knows the aroma of toasted sesame rising from trays of pastries — from chebakia to sellou, it signs recipes passed down for generations. What makes this tiny seed so valuable?

Remarkable Nutritional Density

  • Healthy fats: rich in unsaturated fatty acids, beneficial within a balanced diet.
  • Plant protein: a good protein source that elevates vegetarian dishes.
  • Calcium and minerals: among the richest seeds in calcium, along with iron, magnesium and zinc.
  • Natural compounds: sesamin and sesamolin, natural compounds of growing interest to nutrition researchers.
  • Fibre: supporting satiety and digestive comfort.

Sesame in the Moroccan Kitchen

  • Sellou (sfouf): the famous Ramadan treat built on toasted sesame, almonds and browned flour.
  • Chebakia: sprinkled with sesame after its honey bath.
  • Bread: the crust of traditional Moroccan bread is studded with sesame seeds.
  • Amlou and almond blends: some recipes add ground sesame to deepen the flavour.
  • Tahini: the Levantine sesame paste has found its way into modern Moroccan kitchens too.

Sesame Oil: Food and Care

From the seeds comes a golden oil with a warm, nutty flavour. In food, it seasons and enriches dishes. In natural care, sesame oil is traditionally known as a moisturising oil suited to body massage and hair care — a use rooted in several great traditions around the world. Today it features in natural soaps and moisturising oils.

Toasting: The Secret of Flavour

Gently toasting sesame awakens its aromatic oils and reveals its famous nutty taste. In Moroccan homes, the seeds are toasted over low heat with constant stirring until golden. It is a step never to be rushed — the difference between perfectly toasted and burnt sesame can make or break the whole recipe.

Buying and Storing Tips

  • Choose seeds with an even colour and no impurities.
  • Store in an airtight container away from heat, as the oils can oxidise.
  • For long-term storage, keep them somewhere cool.

Black Sesame vs White (Hulled) Sesame

Two main types of sesame show up in kitchens and factories: black sesame, which keeps its natural hull, and white (hulled) sesame, milder and smoother.

  • Black sesame: stronger, slightly bitter-toasty flavour and firmer texture, often used whole for decoration or ground for bolder recipes.
  • White/hulled sesame: softer, slightly sweeter, and the usual choice for tahini, most sesame oils, and delicate pastries.

Both share the same core nutrients, though the hull in black sesame concentrates a little more fibre and colour.

From Pantry to Skincare Shelf

Ground sesame becomes tahini or amlou-style pastes, tops bread and pastries, and toasts into sellou — here flavour drives the choice of raw or roasted seed. As a carrier oil, sesame oil spreads easily and pairs well with other plant oils in massage blends, hair serums, and soap bases; formulators usually pick a lighter, less toasted version so the finished product carries its intended scent rather than a strong sesame note.

Frequently Asked Questions

Can sesame oil go into skincare formulas?

Yes — it has long served as a carrier oil for massage and hair care, and fits naturally into soaps and moisturising blends. As always, the finished formula should meet the cosmetic regulations of its market.

Roasted or raw sesame oil for private label?

Roasted sesame oil is dark and boldly nutty — the cooking version. Raw or cold-pressed oil, from untoasted seeds, is lighter in colour and scent, usually the better base for cosmetic products.

From sesame and almonds to honey and argan oil, Assil Ouargane manufactures natural food and cosmetic products in Morocco to high standards, and supports brands in Egypt, the Gulf and Europe with private-label services. Contact us through our website for a quote on your project.