Title: Korean Sesame Salt
Categories: Seasoning
Yield: 1 Servings

1/2	c	White sesame seed
1/4	ts	Salt, optional

Salt substitute to sprinkle on vegetables, stews.

In a heavy skillet or wok, grandually heat the sesame seed over low heat until golden and puffy. Shake the pan frequently to toast evenly. Remove from heat then the sesame begins to turn light brown and you can smell it. Stir in the salt, if using. Cool mixture.

Grind in a blender or mortar. Store in tightly covered jar.

1 tsp, 17 calories, 1/2 fat exchange carbohydrate & protein & fiber negligible, fat 1.5 grams 14 mg potassium, 18 mg sodium, 0 cholesterol

Source: Diabetic Cooking from Around the World by Vilma L. Chantiles 1989 ISBN 0-06-016057-8 Shared but not tested by Elizabeth Rodier Nov 93

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