Step 1

In a clean, dry pan, toast black sesame seeds over low heat. Move them around with a spatula constantly to heat evenly.

Step 2

When the seeds become plump and can be crushed easily between fingertips, remove them from the heat (It took me about 6 minutes).

Step 3

Transfer the toasted seeds to a food processor, a blender, or a spice grinder. Run the machine in full power to grind them. Take breaks periodically to avoid overheating the machine. Also, use a flexible spatula to scrape off any seeds sticking to the side.

Step 4

Once the seeds release their natural oil and become a semi-solid, smooth paste, transfer it to a bowl.

Step 5

Use honey if you prefer a firm paste that holds its shape easily. Pour it over the paste, then fold with a spatula to combine thoroughly.

Step 6

Use white or brown sugar if you prefer a runnier paste. Add it little by little. Taste and adjust its quantity as needed.

Step 7

Optionally, add softened butter (or coconut oil) to the paste to enrich its flavor and increase its fluidity in hot food (see note 2).

Step 8

Store the paste in a sterilized, airtight container. Keep it in the fridge for a month or in the freezer for 6 months.