Black sesame is a small, dark seed known for its rich, nutty flavour and distinctive aroma. It is commonly used in Asian cuisines in desserts, breads, sauces, and drinks. Compared with white sesame, black sesame has a deeper, earthier taste and is often valued for both its culinary and traditional uses.

Black sesame seeds contain healthy fats, protein, fiber, and minerals such as calcium, iron, magnesium, and zinc. They also contain plant compounds with antioxidant properties. They can be eaten whole, lightly toasted, ground into a paste, or added to foods such as porridge, smoothies, salads, and sweets.

With their appealing colour, crunchy texture, and nutty flavour, black sesame seeds are a simple way to add character and nutrition to everyday meals.

Here are some Northeast India–inspired black sesame recipes, divided into vegetarian and non-vegetarian options.

 Vegetarian

  • Black Sesame Chutney

Dry-roast ½ cup black sesame seeds until fragrant and let them cool. Grind them coarsely with 2–4 green chillies, a small piece of ginger, 2 garlic cloves and salt. Add a little warm water to make a thick chutney, then mix in 1–2 teaspoons mustard oil. Serve with steamed rice, boiled vegetables, dal or meat.


  • Black Sesame with Fermented Bamboo Shoot

Roast ½ cup black sesame seeds, cool and grind them into a coarse paste with a little water. Heat 1–2 tablespoons mustard oil and sauté 1-inch ginger, 3 garlic cloves and 3–5 green chillies. Add 1 cup chopped fermented bamboo shoot and cook for 5–7 minutes. Add ½–1 cup water and simmer briefly, then add the sesame paste. Cook on low heat for another 7–10 minutes and adjust salt. Serve hot with steamed rice.


Non-Vegetarian

  • Fish with Black Sesame Paste

Season 500 g fish with salt and a little turmeric, then lightly fry in mustard oil and set aside. Roast ½ cup black sesame and grind it with 1-inch ginger, 3 garlic cloves and 3–4 green chillies. Heat a little mustard oil, add the sesame paste and cook for 3–4 minutes. Add ½ cup fermented bamboo shoot if desired, followed by 1–1½ cups water. Add the fried fish, cover and simmer for 7–10 minutes. Adjust salt and serve with steamed rice.


  • Pork with Black Sesame & Bamboo Shoot

Dry roast ½ cup black sesame and grind it into a paste. Cook 750 g pork in a heavy pot until it releases some fat. Add 2 inches ginger, 5–6 garlic cloves and 5–7 green chillies and cook briefly. Add 1 cup fermented bamboo shoot and cook for 5–8 minutes. Add 1–1½ cups water, cover and cook until the pork is tender. Stir in the sesame paste and cook uncovered for another 8–10 minutes. Adjust salt and serve with steamed rice.


  • Black Sesame Smoked Pork

Cut 600–700 g smoked pork into pieces and simmer with about 1 cup water for 15–20 minutes. Roast ½ cup black sesame and grind it with 1½ inches ginger, 4 garlic cloves and 4–6 green chillies. Add ½ cup fermented bamboo shoot to the pork and cook for 5–8 minutes. Stir in the sesame paste and simmer uncovered for another 8–10 minutes until thick. Adjust salt if needed and serve with steamed rice.