- 2 tablespoons sesame seeds
- 1½ tablespoons poppy seeds
- 2 teaspoons dried minced onion
- 1 teaspoon dried minced garlic
- 1-2 teaspoons flaky or coarse salt
- Optional: ¼ teaspoon red pepper flakes
Toast in a small, dry skillet over medium heat, stirring regularly, until fragrant, about 3 minutes. Be careful not to burn; stop cooking when the sesame seeds are lightly golden around the edges.
Cool and store in glass jar or airtight container for up to 2 months.
•Choose salt amount based on how liberally you’d like to use this, and how coarse/flaky your salt is (finer granules = saltier flavor), and how salty you like things in general. We like the happy medium of 1½ teaspoons…and it’s always easy to add more.
•If desired, you may use a mix of regular and black sesame seeds.
•If you enjoy a more pronounced onion or garlic flavor, you may add an additional teaspoon of either or both.
•For a chunkier, seedier mix, you may add 2 tablespoons of pepitas, sunflower or hemp seeds (or a combination).
•If you like the idea of baking the seasoning mix on top of chicken, salmon, a casserole, etc., you need not toast it on the stovetop first.
Helpful hint: I recommend against using table salt, as the fine granules will too easily settle to the bottom of the mix. If using sea salt that doesn’t seem especially coarse, turn the jar upside regularly and give it a gentle shake (or even store the jar upside down) to keep the granules evenly distributed.