Sesame is one of my favourite crops. While with rice or spelt there are usually quite many steps to get the final product:
- removing inner hull
With sesame I just cut it and then put it in a drying net until all pods get dry and sesame falls out. Then use 2 different sieves to get almost pure sesame.
I either direct sow it or prepare seedlings and then transplant them into soil with a top layer of mulch. Distance I use for seedlings is 30 cm apart, for direct seeding half of the distance and can thin the sesame later to the 30 cm. The mulch does usually last for the whole season keeping the sesame relatively weed-free.
I do not do pretty much anything else throughout the growing season except from getting rid of occasional weeds.
Once the flowering came to an end and lower pods are already getting dry, I do cut the sesame and place it into a hanging net. Once all the sesame comes out of the pods (up to 2 weeks), I give it a good shake just to get the few remaining seeds out and just by using 2 different sieves remove the larger and smaller particles while the leftover will be almost pure sesame.
I do wash it quickly in a bowl full of water, collect the floating particles, while “good” sesame should sink to the bottom. I then strain it and proceed directly with roasting.
- spread a very thin layer of sesame on a pan (on our pan I am able to roast around 100 g at a time)
- roast it on low heat until the sesame starts slightly changing colour, be careful though, from that point it goes very fast and it is easy to burn, it is safer to taste few sesame seeds to see if ready (for white sesame I normally straight after washing spread the sesame on the pan still wet and it takes around 20 mins on a low setting – 30% of the “power”