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Nuts & seeds · Nut and seed pastes

Chinese sesame paste

Dark, nutty paste of deeply toasted sesame seeds; the base of dan dan sauce, bang bang chicken and cold noodles.

Also called: zhima jiang, zhimajiang, toasted sesame paste, chinese sesame sauce, sesame butter

Around the world: 芝麻酱 (zh)

A kind of sesame seeds

2 recipes with it

What it is

Sesame seeds roasted until dark and ground to a thick paste, often with some oil. It is much more roasted and nuttier than Middle Eastern tahini, which is made from lightly toasted or raw hulled seeds. Oil separates on top in the jar and needs stirring back in.

How it’s used

  • Loosened into dan dan noodle sauce
  • Dressing bang bang chicken and cold noodles
  • Hot pot dipping sauces

Characteristics

Taste
Rich, toasty and slightly bitter.
Texture
Thick and dense; stiffens before it loosens when liquid is added.
Sold as
paste
Cooking uses
Usually eaten raw, Mainly a seasoning
Common in
Chinese, Sichuan

Storage

Pantry-stable. Keep closed in a cool cupboard; stir in the oil before use. Refrigerate in hot weather.

Diet, allergens and safety

Contains Sesame.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains sesame.

Nutrition per 100 g

Energy
586 kcal
Protein
18.08 g
Carbohydrate
24.05 g
Fat
50.87 g
Fibre
5.5 g
Sugars
— g

USDA FoodData Central: Seeds, sesame butter, paste.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Tahini — Add a few drops of toasted sesame oil.
  • Peanut butter — Unsweetened; flavour is different.

Related ingredients

Recipes with chinese sesame paste