Hulled Sesame Seeds

Hulled Sesame Seeds from Pakistan

Hulled sesame seeds are produced by removing the thin outer seed coat (testa) from natural sesame through a combination of soaking, mechanical abrasion, washing, and drying. The hulling process removes the slightly bitter outer layer, producing a pure white, smooth-surfaced kernel with a milder, sweeter, creamier flavour profile. Hulled seeds also have a softer texture and more uniform appearance compared to natural (unhulled) sesame, making them the preferred form for premium food applications. Pakistan’s sesame processing industry operates modern hulling lines with colour sorters, gravity separators, and optical grading to achieve the highest purity and whiteness levels demanded by international food buyers.

Specifications

• Crop: Sesame (Sesamum indicum), hulled

• Colour: Pure white to cream

• Oil Content: 50-57%

• Protein: 20-27%

• Moisture: 4-6% max

• FFA (Free Fatty Acid): < 1.5%

• Purity: 99.5% (standard), 99.9% (sortex clean)

• Admixture: < 0.5%

• Aflatoxin: < 10 ppb (food grade)

• Salmonella: Absent per 25 g

• E. coli: < 10 CFU/g

• Total Plate Count: < 50,000 CFU/g

• Pesticide Residues: Within EU MRL limits

• Non-GMO

• Allergen: Contains sesame

Hulling Process

1. Raw natural sesame seeds are soaked in water to soften the seed coat

2. Seeds pass through mechanical hulling machines that abrade and separate the hull from the kernel

3. Hulled seeds are washed in clean water to remove hull fragments and residual bitterness

4. Seeds are dried in controlled-temperature dryers to 4-6% moisture

5. Dried seeds pass through colour sorters and gravity separators to remove discoloured, damaged, and immature kernels

6. Final sortex cleaning removes any remaining foreign matter and off-colour seeds

7. Finished hulled seeds are packed in food-grade bags under hygienic conditions

Industrial Uses

• Tahini and sesame paste: White hulled sesame is the primary raw material for tahini (sesame paste), a staple ingredient in Middle Eastern, Mediterranean, and North African cuisine. Hulled seeds produce a smoother, lighter-coloured, milder-tasting tahini than unhulled seeds. Tahini is used in hummus, halva, baba ghanoush, sauces, dressings, and desserts

• Bakery toppings and ingredients: Hulled sesame is the standard topping for hamburger buns, bread rolls, bagels, breadsticks, crackers, and flatbreads. Also used inside baked goods for flavour and texture

• Confectionery: Hulled sesame is used in sesame snack bars, brittle, chikki, pasteli, sesame candy, halva, and chocolate-coated sesame products

• Sushi and Japanese cuisine: White hulled sesame is used in sushi rolls, Japanese rice dishes, goma dressing, and as a garnish in Japanese, Korean, and pan-Asian cuisine

• Health food and nutrition: Hulled sesame is a rich source of healthy fats, protein, calcium, iron, magnesium, and zinc. Used in granola, energy bars, trail mix, superfood blends, smoothie toppings, and dietary supplements

• Sesame oil extraction: Hulled sesame produces a lighter, milder-flavoured sesame oil preferred for salad dressings, light cooking, and cosmetic applications

• Food manufacturing: Ingredient in ready-to-eat meals, salad dressings, dipping sauces, seasoning blends, snack coatings, and cereal bars

• Cosmetics and personal care: Hulled sesame oil is used in premium skincare, massage oils, and soap formulations

Quality Assurance

Each lot includes a Certificate of Analysis reporting oil content, moisture, purity, FFA, aflatoxin, salmonella, E. coli, total plate count, pesticide residues, and non-GMO status. All hulled sesame is processed at HACCP/ISO 22000 certified facilities with allergen management protocols. FSSC 22000 certification available from select suppliers. Phytosanitary certification, health certificate, and SGS/Intertek inspection can be arranged. Pre-shipment samples are provided for buyer approval. Shelf life: 12 months from date of processing when stored in cool, dry conditions.