Sesame seeds

Hulled white seeds of Sesamum indicum, about 50 percent oil. Raw seeds taste of little. Toast them dry in a pan on medium heat for 2 to 3 min, and move them all the time. Stop when they are gold and smell of nuts. The Maillard reaction then gives pyrazines, the roasted smell. The oil burns quickly, so move them to a cold plate at once.