There was a time when black til (black sesame seeds) only came out during winter in my house—usually in the form of laddoos, til chikki, or as an offering during Makar Sankranti. As a kid, I didn’t give it much thought. But as I began exploring food professionally, I realized that black til is a culinary gem we’re massively underusing—especially in modern kitchens.

Today, I want to take you beyond the traditional sweets and into the world of smoothies, salads, and more, where black til not only fits—it thrives. If you’ve got a jar of Chukde Black Sesame Seeds lying around and you’ve only used it for garnishing or old-school sweets, buckle up. We’re about to take it on a flavor adventure.

Why Black Til Deserves a Spot in Your Daily Diet

Black til is not just a grandma’s superfood. It’s nutrient-dense, flavor-packed, and versatile in ways we rarely explore. Packed with calcium, magnesium, fiber, and plant-based protein, these tiny seeds are your bones’ best friends and your gut’s secret weapon.

But here’s what really made me a convert: its nutty, smoky flavor with a slightly bitter edge. It’s bold, which makes it perfect for modern, layered flavors—like in a miso-glazed salad, or a peanut-banana smoothie with a hint of bitterness that balances the sweetness beautifully.

Let’s break down how to incorporate this wonder seed into your meals in ways that feel natural, delicious, and modern.

1. Black Til in Smoothies – A Game-Changing Add-On

Confession: I added black til to my smoothie out of desperation once—I ran out of flax and chia. What I didn’t expect was how much depth it added.

Black Til Banana Smoothie (Tastes like a nutty milkshake)

Ingredients:

• 1 ripe banana

• 1 tbsp Chukde Black Til (toasted)

• 1 tbsp peanut butter

• 1 cup oat milk (or milk of choice)

• ½ tsp cinnamon

• Honey or jaggery to taste

Tips:

• Toast the til lightly for 2–3 minutes until they start popping. It mellows the bitterness and boosts aroma.

• Blend it really well—black til has a gritty texture if not processed properly. A high-speed blender works best.

• Add ice if you like it thick and cold.

Pro Tip: Pre-soak the til in warm water for 10–15 minutes if you don’t want to toast. It softens the hull and makes it easier to blend, especially for older blenders.

This smoothie is rich, earthy, and naturally sweet with an undertone of nuttiness. A perfect breakfast-on-the-go that feels indulgent but is secretly packed with minerals.

2. Black Til in Salads – That Unexpected Crunch

Have you ever had a sesame ginger dressing at an Asian restaurant and wondered what gave it that mysterious depth? Chances are it was black sesame. Ground or whole, it’s a fantastic addition to both the salad and the dressing.

Crunchy Veg Salad with Black Til Dressing

For the Salad:

• Shredded red cabbage

• Julienned carrots

• Edamame or chickpeas

• Cucumber

• Fresh coriander

• Toasted Chukde Black Til

For the Dressing:

• 1 tbsp toasted black til (crushed or ground)

• 1 tsp grated ginger

• 1 tbsp soy sauce

• 1 tbsp lemon juice or rice vinegar

• 1 tsp honey

• 1 tbsp sesame oil

Why it works:
The black til in the dressing adds depth and umami, while the whole seeds sprinkled on top provide crunch and a visual pop. I once served this at a potluck, and everyone asked about the “secret ingredient.”

Pro Tip: Make extra dressing—it’s fantastic on cold noodles or even as a marinade for grilled tofu or chicken.

3. Black Til in Toast Toppings & Nut Butters

This is where things get wild—in a good way. Have you tried black til butter? It’s like tahini’s cooler, edgier cousin. Slightly bitter, nutty, and deeply satisfying.

DIY Black Til Butter

Ingredients:

• 1 cup toasted Chukde Black Til

• 1–2 tsp cold-pressed sesame oil

• Pinch of salt

• Optional: a touch of honey for sweetness

How to make it:

• Blend in a food processor for 7–10 minutes. Be patient—it starts crumbly and slowly turns creamy.

• Store in a glass jar and refrigerate.

Spread it on sourdough toast, swirl it into yogurt, or use it as a dip for apple slices. It’s earthy and elegant—and far less processed than store-bought nut butters.

A Personal Favorite: Black Til and Chocolate Energy Balls

One winter afternoon, I experimented with leftover dates and a half-jar of black til. What came out was a power-packed snack that disappeared within hours.

Recipe:

• 1 cup pitted dates

• 2 tbsp toasted black til

• 1 tbsp cocoa powder

• 1 tbsp almond butter

• Pinch of salt

• Optional: rolled oats or chia seeds for texture

Blend everything into a sticky dough, roll into balls, coat in black til or coconut, and chill. These little guys are fudgy, filling, and fantastic before a workout.

Why Choose Chukde Black Til?

When it comes to sesame seeds, freshness and sourcing matter. I recommend Chukde Black Til because:

• It’s ethically sourced from trusted farms.

• It’s sterilized and processed to preserve nutrients and reduce microbial load.

• It has a deeper flavor and less dustiness than many loose-market varieties.

• You can actually taste the difference in recipes where black til is the star.

Once you switch, you'll notice it immediately—especially when making something like til butter or smoothies where the seeds are front and center.

FAQs About Using Black Til in Modern Cooking

Q1. Can I eat black til raw?

Yes, but it’s better toasted or soaked to reduce bitterness and aid digestion. Raw seeds can be hard on the gut if consumed in large quantities.

Q2. How do I store black til?

Keep it in an airtight container in a cool, dry place. For longer shelf life and to prevent rancidity, refrigerate it—especially after opening the pack.

Q3. Is black til the same as white sesame seeds?

They come from the same plant but differ in processing and flavor. Black til retains its outer hull, making it richer in nutrients and giving it a more intense, earthy taste.

Q4. Can I use black til in Indian curries or tadkas?

Absolutely. It adds a deep, nutty flavor—especially in South Indian or Maharashtrian dishes. You can also grind it into chutneys or spice pastes.

Final Thoughts

Black til is more than a seasonal ritual—it's a powerhouse ingredient just waiting to be rediscovered in your modern kitchen. Whether you’re blending it into a smoothie, tossing it into a salad, or turning it into a nutty spread, there’s something magical about its complexity.

So the next time you're reaching for your usual toppings or smoothie boosters, give black til a shot. Especially the Chukde Black Til—trust me, your tastebuds (and your bones) will thank you.