1/2 cup white sesame seed
1/4 tsp salt, optional
Directions
Salt substitute to sprinkle on vegetables, stews.
In a heavy skillet or wok, grandually heat the sesame
seed over low heat until golden and puffy. Shake the
pan frequently to toast evenly. Remove from heat then
the sesame begins to turn light brown and you can
smell it. Stir in the salt, if using. Cool mixture.
Grind in a blender or mortar. Store in tightly
covered jar.
1 tsp, 17 calories, 1/2 fat exchange carbohydrate &
protein & fiber negligible, fat 1.5 grams 14 mg
potassium, 18 mg sodium, 0 cholesterol
Source: Diabetic Cooking from Around the World by
Vilma L. Chantiles 1989 ISBN 0-06-016057-8 Shared but
not tested by Elizabeth Rodier Nov 93
Servings: 1 servings
Korean Sesame Salt Recipe brought to you by Recipe Ideas
Categories: Diabetic; Korean
The History of Recipes
Food historians have proved the existence of recipes far back into ancient history, certainly as far back as early Egypt, and potentially, even further back. Having said that, these, old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius created a collection of documents describing recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius recounts how the chefs of Roman times were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, fennel and asafoetida. In the 15th century, people returning from the crusades brought us many foods and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new culinary innovations prompted a surge in recipe books, most of which are now in private collections. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Korean Sesame Salt recipe.
