Caramelized white sesame seeds (Sesamum indicum), produced in Jalisco, Mexico. These are made from sesame seeds that are toasted and then coated with sugar through a caramelization process, resulting in a dry, crunchy texture, golden color, and a characteristic contrast between the toasted notes of the sesame and the sweetness of the caramel.
Ingredients
White sesame seeds, cane sugar, glucose, and high-fructose corn syrup as a coating binder. Does not contain honey.
Organoleptic Properties
Small, white, creamy to golden seeds coated with a thin layer of caramelized sugar. Dry, crunchy, and slightly brittle texture with a characteristic toasted aroma. Sweet and toasted flavor with nutty notes from the sesame and caramel nuances developed during the sugar heating process.
Suggested Uses
Ideal as a topping for salads, bowls, yogurt, fruit, ice cream, pastries, baked goods, and desserts. In Mexico, it is particularly used to rim micheladas and other mixed drinks, as well as being eaten as a snack or added to seed mixes and snacks. Caramelized sesame seeds used in beverages are commercially described as toasted white sesame seeds coated with a layer of caramel made from cane sugar.
Format
Bulk by kilogram (GRL)
Storage and Storage
Keep in a cool, dry place away from direct light, preferably in an airtight container or package. Avoid ambient humidity and contact with water, as the sugar coating is hygroscopic and can cause the seeds to lose their crunch, become sticky, or clump together.
Quality and Selection Criteria
Clean, toasted, and uniformly caramelized seeds with a dry, crunchy texture and a cream-gold to light amber color. The coating must be well adhered, without excessive moisture or large clumps. It should have a clean aroma of toasted sesame and caramel, without rancid, burnt, or fermented flavors, and free of foreign matter.
Origin
Jalisco, Mexico.
