Gomasio- sesame salt

Last weekend during the Great Spice Cupboard Purge and Clean-out,  I found the tan unhulled sesame seeds I bought awhile back to make gomasio.

I remember first tasting it in college at UCSC. We had a very cool psych professor who would have students over for wine ( Alamden white in the jug) and snacks (cheese and apple slices with gomasio). For some reason this seemed very exotic ;-)

Here's what wiki had to say about sesame seeds.

To me gomasio a tasty topping for salads, veggies, eggs, rice, tofu, baked potatoes... anything you might put salt on or not :-) It is a fun dip for apples...

The ratio of salt to sesame seeds can vary from 1 to 6 to 1 to 16 depending on your tastes.

My current batch is about 1 tablespoon Kosher sea salt to 12 tablespoons of sesame seeds.
Put that mixture into a cast iron skillet and slowly roast the seeds over low heat.

Be sure to stir it to keep the sesame seeds from burning. When they begin to turn color and release that toasty smell, turn the heat off and allow to cool.

You can grind them in a mini food processor but I prefer the traditional use of a mortar and pestle.

Grind until most of the sesame seeds are crushed, I like to leave some whole.
Store in a shaker or a jar.