The Evros region has been known for the cultivation of sesame seeds since 300 BC. The beginning of harvest in late September has, for centuries, been a social event for the local community. Farmers need impeccable timing; the fleshy, oval-shaped sesame pods grow in tall stalks that are uprooted while still unripe and bounded into conical bundles to dry outdoors. Once ripened, their fleshy, oval-shaped pods, which protect the seeds, burst and split open at the slightest touch. The seeds are then collected by hand and taken to be washed and dried. 

These raw and unhulled sesame seeds have a nutty, earthy taste that intensifies once heated. Toast them over medium heat for 3-4 mins, constantly stirring, so they don’t burn. Here at Daphnis and Chloe, we love to scatter them over bread, incorporate them into cookies and sprinkle them over salads.

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