Learn how to make gomasio at home with this easy 2-ingredient recipe! I discovered gomasio, a sesame salt condiment in 1994, during my yoga teacher’s training. In this three year program we studied Ayurveda, cooking, and restorative movement. I consider this training the foundation of my knowledge in alternative healing, and it is where I first began to take healthy cooking seriously.
I learned so much from this program. One of my favorite simple takeaways is this incredible gomasio recipe. It’s delicious and healthy, yet incredibly easy to make! Although I learned to make it while studying Ayurveda, this sesame salt condiment actually originates from macrobiotic cooking. This makes sense since one of my teachers was friendly with Michio Kushi, who wrote a number of books on macrobiotics.
Gomasio is now one of my favorite paleo condiments. Sesame seeds, a healthy food, high in protein and fiber are also loaded with calcium. You can buy gomasio at the store but it taste nothing like the homemade version, and since it’s not as fresh, does not contain as many nutrients.
How to Make Gomasio
Ingredients
- 2 cups raw sesame seeds
- 1 tablespoon celtic sea salt
Instructions
- Place sesame seeds in a 9 inch cast iron skillet over medium heat
- Roast 10 minutes, stirring constantly until seeds turn golden brown
- Place sesame seeds and salt in a suribachi or mortar and pestle; grind into a coarse meal
- Transfer to a glass container
- Sprinkle over kale, broccoli, or other greens
- Store in refrigerator for up to 3 weeks
My boys love eating, as well as preparing, this sesame seed condiment. I love that this gomasio recipe is easy enough for a child to make. In the photo above, my older son is stirring up a double batch for the family. Below, we have transferred the toasted sesame seeds to a suribachi to take turns grinding our gomasio. A suribachi, which is similar to a mortar and pestle is a handy tool for grinding your own gluten-free condiments and paleo spice blends from scratch!
Here are some of my other paleo condiment recipes:
SEENA says
You can’t make gomasio in a mortal and pestle. You can make it in a mortar by crushing it with the pestle. You can make it with a mortar and pestle but not in a mortar and pestle. So many people say this and it drives me crazy so I will continue to comment on this mistake in hope that some people will learn from it. Would you say chop it on a board and knife? Would you say mix it in a bowl and spoon? That’s how ridiculous it sound to say you grind something in a pestle!
Elana says
Seena, I make mine in a suribachi.
Celeste says
Gomasio is a ‘must have’ delicious addition to baked potatoes as well as sprinkled on all manner of warm veggies, salads…even Mac ‘n’ Cheese or scrambled eggs. It’s addictive and easy to make at home. Fresh is always better than store-bought.
Elana says
Celeste, I totally agree!
Patricia says
Been doing this for 50 years, still a family favorite… on rice & salads, too.
Elana says
Patricia, that is amazing!
Alan says
To Mystique’s question”… if gomasio is more nutritious than Quinoa…” try the gomasio recipe and then sprinkle over your quinoa. Then tell us!
Elana says
Alan, that’s a great idea!