Gomasio is one of my favorite condiments made from sesame seeds and salt, often with other herbs and seaweed. It adds such a rich flavor without much salt. And for a family that doesn't eat a lot of packaged foods and uses sea salt exclusively, this also gives us iodine which is naturally found in the seaweed without any fishy flavor. It is just ... good. Every gomasio seems to have a different recipe - the variations are endless - but this is my standard go-to base recipe that I make and re-make often.
I like using dulse flakes in my gomasio. Dulse is a sea vegetable which has has iron, iodine, magnesium, zinc, selenium, calcium, potassium, and a long list of other minerals. It adds so much healthy goodness without any seaweed smell.
1/4 cup black sesame seeds
1/4 cup white sesame seeds
1 Tbsp dulse flakes
1 Tbsp hulled hemp seeds
1 tsp dried onion
1 tsp dried garlic
1 Tbsp dried holy basil/tulsi (optional)
1 Tbsp good salt (sea salt, himalayan pink salt, alaea hawaiian salt, fleur de sel, or a smoked flake salt ... just not refined white salt)
Start by toasting your sesame seeds in a dry pan on med-high. This only takes a short time - you are not cooking the seeds, just heating them to release their oils and aroma and toast lightly. Stir stir stir and remove from the heat and pour into a bowl before they start getting too dark.
Combine all of your ingredients and gently grind together. I find a large mortar and pestle works best. You can pulse *just a few times* in your food processor, but do not over do!! You don't want to make sesame paste. You don't want a powder. You want just all of the ingredients integrated and infused with each other so they don't separate. I usually take 3-5 minutes with a mortar and pestle to gently grind it all together.
Store in an air tight container - it fits perfectly in a 1/2 pint jelly jar, or put in a shaker. Sprinkle over eggs, steamed veggies, chicken, stew, soup (miso!), dips, salads, you name it. IT IS DELICIOUS!
While *more dulse* may sound like a great idea after reading about its benefits, don't. While iodine is something we all need and seaweed is common in a lot of Asian diets, it is in small amounts. Don't overdo it. This recipe has a low ratio for a reason!
I am a certified aromatherapist, clinical herbalist, permaculture designer, organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, health justice activist, whole foods maker, and mother of two young adults in south central Wisconsin.
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