Everything about a nutty black sesame seed is the same as its white counterpart, except for one thing—they haven’t had their hulls removed during the processing stage. That lends them a slightly stronger toasted flavor and a gorgeously distinctive look, especially when scattered over pillowy dinner rolls, pale hummus, or a smear of yogurt. Highly drought-tolerant, the plant that produces them grows wild in Africa and India, but is now farmed around the world.