What is the Gomashio?

Gomashio has a very simple composition as it is a mixture of approximately 95% sesame and 5% salt.

These proportions can vary slightly according to the different recipes and brands of Gomashio.

The sesame seeds used to make Gomashio are mostly whole, which means that the seeds retain their shell, making them richer in minerals and vitamins.

Traditionally, sesame seeds are roasted over a wood fire before being ground with a stone mill and then mixed with salt.

Grinding releases the oil in the sesame seeds, coating the grains with salt and giving them their characteristic flavour.

The coating does not mask the flavour or nutritional qualities of the sesame, but helps the salt to be absorbed.

Different variants

Although traditional gomashio is made with only sesame and salt, there are many variations.

For example, gomashio with seaweed, which provides iodine, a nutrient often lacking in vegetarian diets.

You can also find gomashio with spices, wild garlic, herbs...

And if you can't find one near you, it's possible to modify a simple gomashio to make these blends yourself.

What are the benefits of Gomashio?

Gomashio, an alternative to salt

Gomashio is an excellent alternative to salt: it allows you to season all kinds of dishes without changing your habits, reducing the amount of salt you use.

A welcome reduction when we know that salt, when consumed in large quantities, causes health problems, particularly high blood pressure and cardiovascular disease.

However, we currently consume an average of 10g of salt per day, almost double the 5 to 6g recommended by ANSES!

Switching to Gomashio is therefore a good way of continuing to eat spicy food without putting your health at risk.

Gomashio, good for your health thanks to sesame seeds

In addition to helping you reduce your consumption, Gomashio is more interesting from a nutritional point of view than salt, thanks to the sesame seeds it contains.

Sesame belongs to the family of oil seeds, like walnuts, hazelnuts or almonds.

Gomashio is therefore rich in unsaturated fatty acids, the "good fats" that are beneficial for the cardiovascular system.

Gomashio is also an interesting source of protein, vitamins and minerals, especially phosphorus, magnesium and calcium.

How to use Gomashio?

Gomashio can replace salt in most recipes.

It can be used to season all kinds of recipes, such as

• Meat and fish
• vegetables
• Salads or raw vegetables

To take full advantage of all its benefits, Gomashio should always be added to your dishes after cooking.

Gomashio is an easy food to store: kept away from heat, light and humidity, Gomashio will keep for several months.

To preserve the freshness and aromas of Gomashio to the maximum, it can also be stored in the refrigerator.

Where can you find the Gomashio?

Sesame and its various varieties can be bought in organic shops, in the organic section of supermarkets or usually in the spices and seasonings section.

However, it is best to use organic sesame whenever possible to get all the benefits of sesame.

How to do Gomashio?

It is quite possible to make your own sesame seeds at home.

All you need to do is toast 11 tablespoons of sesame over a medium heat, stirring constantly.

Stop when the sesame starts jumping up and down in the pan, then grind them with 1 tablespoon of salt in a blender (on low speed and in streams) or with a mortar and pestle.

Use your imagination and vary the type of salt (pink salt, unrefined, etc.) and the flavours (spices, herbs, seaweed, etc.)!

If possible, use whole sesame seeds, which are richer in minerals, especially calcium.