Hulled vs natural sesame seeds from India: specs, uses and testing
Short answer: natural sesame keeps its seed coat and is cheaper; hulled sesame has the coat removed, is whiter and softer, and is used for bakery toppings, tahini and confectionery. Both export under HS 1207.40. Indian sesame, mostly from Gujarat, is sold cleaned and sortexed up to about 99.95% purity.
What is the difference?
| Type | What it is | Typical purity | Best for |
|---|---|---|---|
| Natural (unhulled) | Whole seed with its seed coat | 99% – 99.95% | Oil pressing, roasting, Asian cooking |
| Hulled | Seed coat removed, white | Up to 99.95% | Bakery, tahini, halva, snack bars |
Hulled sesame costs more because hulling adds processing and loses weight.
What do EU buyers test for?
EU importers commonly ask for test reports on ethylene oxide (ETO), a fumigant not allowed in food in the EU, salmonella, and pesticide residues against EU limits. Agree the tests and the lab before the lot is bought, and get results before shipment.
Typical export specification
| Parameter | Typical value |
|---|---|
| HS code | 1207.40 |
| Origin | Gujarat |
| Purity | 99% – 99.95% |
| Moisture | 6% or below |
| Packing | 25 / 50 kg bags |
| Container | ~18.5 MT in a 20′ FCL |
When is new crop?
Gujarat harvests a summer sesame crop around May and June and a kharif crop around September to November, so fresh lots are available twice a year.
See sesame specifications, the import documents guide, or request a quote.