McCormick Culinary Whole Sesame Seed, 16 oz - One 16 Ounce Container of Hulled Whole White Sesame Seeds Perfect for Noodle Dishes, Sushi, Stir-Fries and Coating for Meat and Fish

Nice, fresh , better price than the grocery store

Please don’t go through life without using whole sesame seeds in . . . well, almost everything you eat. I know, you believe sesame seeds were born on a bagel; actually, they’ve been sustaining us since we wandered in from the desert long, long ago. You don’t need or want a history lesson about how useful, nutritious or just plain good they are. Come with me to McCormick’s well-designed dispenser; sprinkle or pour with only a turn of your hand. No tricks. Good taste awaits.

Great product, arrived on time, cost effective

Nice to have these on hand. Tops my cream cheese and great is soup.

These McCormick whole sesame seeds are exactly what you want in a big kitchen‑sized container. They taste fresh, toast evenly, and add a clean nutty flavor to anything you sprinkle them on. The quality is consistent all the way through the jar with no off smells or stale pieces. The large size is perfect if you cook often or bake your own breads and bagels. They pour easily, store well, and give you that crisp, aromatic finish that only good sesame seeds can deliver. A dependable pantry staple and an easy five stars.

Thought they’d be roasted.

Sesame seeds, I love them on my rice.

For some reason, I cannot seem to find this locally. I can get BLACK sesame seeds in the same size container, but not white. Buying them in large containers like this is important to me because I use so many, especially in preparing tuna steaks (it's an Italian thing). Recipe, in case anyone wonders: Pour generous amount of both black and white sesame seeds onto a plate/saucer, mixing them thorougly. Rub steaks on all sides with a bit of olive oil (NOT "extra virgin"), and press them onto the sesame seeds, making sure to coat all sides. Place them into a hot pan (carbon steel is best, but non-stick will do, just get it hot). When the white line gets about a third of the way up the side, flip, and do the same to the other side. Leave a strip of pink in the middle. Take them out and soak them in a bowl of soy sauce (just half an inch or so). Let soak for about 30 seconds per side, then flip, then rest the steaks.