Benne seeds are a heritage variety of sesame, smaller & less oily. We toast benne seeds until they are very dark, at which point they’ve taken on a bit of toasty char. The resulting miso is rich with nutty grilled flavor, balanced with a little sweetness from the koji. This miso is crying out for a little fat – try whipping into a compound butter to use on just about everything. The miso also works very well with a lot of Middle Eastern cuisine, in recipes that rely on tahini; garnish or puree into a hummus, baba ganoush, or similar dip.

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