Organic Sesame Seeds Unhulled 250g/500g

Unhulled sesame seeds retain their natural outer husk, giving them a slightly more bitter, nuttier flavour than hulled sesame and a higher mineral content — particularly calcium (over 975mg per 100g — 122% NRV), making them one of the most mineral-dense plant foods available.

These certified organic unhulled sesame seeds from Just Natural Organic are the form most commonly used in traditional cuisines worldwide — from Japanese gomasio to Middle Eastern za'atar, Korean banchan, and North African cooking. The husk also contains additional fibre and antioxidant lignans.

Certified organic by the Soil Association. Plastic-free, home-compostable packaging.

 Available in 250g and 500g.

Use to make gomasio (a Japanese seasoning of toasted sesame with sea salt). Scatter over rice dishes, noodles, or roasted aubergine. Press onto salmon or tofu before pan-frying. Blend into a more robust tahini. Mix into bread dough or sprinkle on top before baking. A classic addition to Middle Eastern flatbreads.

Recipe idea — Gomasio (Japanese Sesame Salt): Toast 8 tbsp unhulled sesame seeds in a dry pan over low heat for 5 minutes, stirring constantly, until they begin to pop and smell nutty. Add 1 tbsp sea salt and toss for another minute. Cool completely, then lightly crush in a pestle and mortar — not a powder, but a rough blend. Scatter over rice, grains, salads, or soups as a mineral-rich seasoning.

Key nutrients: Exceptional source of calcium (975mg/100g — 122% NRV), iron (>100% NRV), magnesium, zinc, copper, manganese, and antioxidant lignans sesamin and sesamolin. Higher fibre than hulled sesame.

Ingredients: Organic Unhulled Sesame Seeds.

FAQs

Why choose unhulled over hulled sesame seeds?
Unhulled seeds have a higher calcium, iron, and fibre content because the husk contributes significant mineral density. The trade-off is a slightly more bitter flavour and slightly lower digestibility. For maximum nutritional benefit, unhulled is the better choice; for cooking versatility and delicate flavour (especially in tahini), hulled works better.

Can I make tahini from unhulled seeds?
Yes, but the result is darker in colour and more bitter in flavour than tahini made from hulled seeds. This darker tahini (common in some Middle Eastern traditions) has a more robust, bitter taste that works particularly well in strong-flavoured dressings and marinades.

Are unhulled sesame seeds harder to digest?
The outer husk of sesame can be slightly harder to digest than the inner kernel. Lightly toasting and partially crushing the seeds (as in gomasio) improves digestibility and bioavailability of their minerals.

Are these gluten-free?
Yes — sesame seeds are naturally gluten-free. Sesame is a declared major allergen in the UK. These are packed in a facility that handles sesame alongside other allergens.

What cuisines use unhulled sesame seeds?
Unhulled sesame is the form used in Japanese gomasio, Middle Eastern za'atar, Korean banchan (side dishes), North African chermoula blends, and as a crust for falafel in Lebanon. It is the most traditional form of sesame used in world cuisine.