Fourteen ways to begin
the morning ritual.
Black sesame has nourished generations across six Asian traditions — not as a supplement, not as a trend, but as a daily practice. These are the recipes that bring it home.
How to use
this powder.
ROOTED Black Sesame Heritage is finely ground pure black sesame — nothing added, nothing removed. It dissolves easily in warm liquids and blends well into cold preparations. Start with one teaspoon. Stay with what feels right for you.
-
1
Start with 1–2 teaspoons Per cup, per bowl, per serving. It dissolves best when whisked into warm liquid first, then finished with cold or frothy additions.
-
2
Add to warm liquid first Whisk into warm water, warmed milk, or broth before combining with anything else. This prevents clumping and develops the flavour.
-
3
Sweeten gently A small drizzle of honey or maple syrup is enough. The natural nuttiness of black sesame is flavour in itself — don't cover it.
-
4
Make it a daily practice One teaspoon, every morning. That is the ritual. The result isn't dramatic — it's cumulative. The same way your grandmother understood it.
Black Sesame
Latte
The bowl your grandmother started every morning. Warm, deeply nutty, and grounding in a way that coffee rarely is. This is the ritual that ROOTED was built for — quiet, whole, and ancient.
Ingredients- 1–2 tsp ROOTED Black Sesame Heritage powder
- 200ml oat milk (or almond, sesame, or dairy milk)
- 100ml warm water
- 1 tsp honey or maple syrup, or to taste
- Pinch of sea salt
- Warm the water in a small saucepan or kettle until hot but not boiling — around 80°C.
- Add the ROOTED Black Sesame Heritage powder to your cup. Pour a small amount of warm water over it and whisk vigorously until smooth and lump-free.
- Warm the oat milk separately in a saucepan over a gentle flame, or froth it using a milk frother or steam wand.
- Pour the warmed or frothed milk slowly into the sesame base. Stir gently.
- Add honey or maple syrup and the pinch of salt. Taste and adjust sweetness.
- Serve in a wide ceramic bowl or mug. Drink slowly. That is the practice.
In Yakuzen tradition, the morning bowl is the day's first act of care — taken before the mind fills with the day's demands. Try making this before you check your phone. Five minutes of warmth, before the world begins.
Begin the day
differently.
These four recipes are built for mornings — quick enough to make before the day begins, nourishing enough to carry you through it.
The warm latte, cooled to ritual. Dark, silky, poured over ice — the kind of drink you make on a slow Sunday and photograph before you drink it.
- 2 tsp ROOTED Black Sesame Heritage
- 60ml hot water
- 150ml oat milk, cold
- 1 tsp maple syrup
- Ice cubes
- Optional: a pinch of sea salt
- Whisk sesame powder into the hot water until completely smooth. Add maple syrup and stir.
- Allow the sesame base to cool slightly — 5–10 minutes at room temperature, or briefly in the freezer.
- Fill a tall glass with ice. Pour the cold oat milk over the ice.
- Pour the cooled sesame concentrate slowly over the back of a spoon to create a layered effect. Stir before drinking, or leave it layered for the photograph.
Frozen banana carries the black sesame into something unexpectedly creamy — natural sweetness, no refined sugar, a colour that makes people ask what you're drinking.
- 1–2 tsp ROOTED Black Sesame Heritage
- 1 frozen banana, sliced
- 200ml oat milk or almond milk
- 1 tsp honey or 2 pitted dates
- Small pinch of sea salt
- Optional: ½ tsp vanilla extract
- Add all ingredients to a blender.
- Blend on high for 30–45 seconds until completely smooth and silky.
- Taste — adjust sweetness with honey or dates as needed.
- Pour into a glass. Dust a tiny amount of black sesame powder on top for the photograph.
Assembled the night before, discovered in the morning like a small gift to yourself. Dark, speckled oats in a glass jar — beautiful before you've tasted them.
- ½ cup rolled oats
- 1–2 tsp ROOTED Black Sesame Heritage
- 1 cup oat milk
- 1 tbsp chia seeds
- 1 tsp maple syrup or honey
- Pinch of sea salt
- Topping: sliced fruit, a drizzle of honey
- In a jar or bowl, combine oats, black sesame powder, chia seeds, salt, and maple syrup. Mix together.
- Pour oat milk over and stir well. The mixture will look thin — this is correct.
- Seal the jar and refrigerate overnight, or for at least 6 hours.
- In the morning, stir well. Add toppings — sliced pear, fig, or banana work beautifully with black sesame.
A bowl that looks editorial when arranged carefully — dark powder stirred into white yogurt, creating something between marble and mist. Two minutes of assembly that becomes a moment of stillness.
- 150g full-fat yogurt (natural or coconut)
- 1–2 tsp ROOTED Black Sesame Heritage
- 1 tsp honey
- Toppings: fresh figs, sliced banana, a few walnuts, drizzle of honey
- Optional: 1 tsp toasted sesame seeds for texture
- Spoon yogurt into a wide, flat bowl.
- Add the black sesame powder and honey. Stir in a slow, deliberate swirl — not fully mixed, so the dark streaks remain visible.
- Arrange toppings on top. Leave some negative space — the bowl doesn't need to be covered.
- Finish with a small drizzle of honey and serve immediately.
The recipes you make
when you have a little more time.
Silky, dark, and quietly indulgent. Set overnight and served cold — it has the texture of something that took far more effort than four ingredients and a jar.
- 3 tbsp chia seeds
- 1.5 tsp ROOTED Black Sesame Heritage
- 250ml coconut milk
- 1 tsp maple syrup or honey
- Pinch of vanilla and sea salt
- Topping: sliced mango or kiwi, drizzle of honey
- Whisk the black sesame powder into the coconut milk until fully dissolved. Add maple syrup, vanilla, and salt.
- Stir in the chia seeds. Mix thoroughly and set aside for 5 minutes, then stir again to prevent clumping.
- Transfer to two small jars or bowls. Seal and refrigerate overnight.
- In the morning, check the texture — it should be thick and set. Top with sliced fruit and a small drizzle of honey.
Made on Sunday, eaten through the week. Dark, date-sweetened, rolled in sesame — they disappear faster than you'd expect, and everyone asks for the recipe.
- 1 cup Medjool dates, pitted
- 2 tsp ROOTED Black Sesame Heritage
- 1 cup rolled oats
- 2 tbsp almond butter or tahini
- 1 tbsp coconut oil
- Pinch of sea salt
- White or black sesame seeds, for rolling
- If dates are dry, soak in warm water for 5 minutes then drain well.
- Add dates, sesame powder, oats, nut butter, coconut oil, and salt to a food processor. Process until a sticky dough forms.
- Roll into balls roughly the size of a large marble (about 1 tablespoon each).
- Roll each ball in sesame seeds to coat. Refrigerate for 30 minutes before serving.
- Store in an airtight container in the fridge for up to one week.
Weekend mornings. A slow pour on a warm pan. These turn an off-grey that looks unusual until you taste them — then they become the only pancakes you want to make again.
- 1 cup all-purpose or oat flour
- 2 tsp ROOTED Black Sesame Heritage
- 1 tsp baking powder
- 1 tbsp maple syrup
- 1 egg (or flax egg for vegan)
- ¾ cup oat milk
- 1 tbsp coconut oil, plus more for the pan
- Pinch of sea salt
- In a bowl, whisk together flour, sesame powder, baking powder, and salt.
- In a separate bowl, whisk the egg, oat milk, maple syrup, and melted coconut oil.
- Pour the wet ingredients into the dry and stir until just combined — small lumps are fine, don't overwork the batter.
- Heat a pan over medium heat. Add a small amount of coconut oil. Pour ¼ cup of batter per pancake and cook until bubbles form on the surface (about 2 min). Flip and cook 1 more minute.
- Serve with honey, sliced banana, and a light dusting of sesame powder.
The most elegant version of something you already make for breakfast. Two-minute assembly, and completely different from anything you've had on bread before.
- 2 slices sourdough or seeded bread, toasted
- 2 tbsp tahini
- 1 tsp ROOTED Black Sesame Heritage
- Drizzle of honey
- Pinch of flaky sea salt
- Optional: sliced banana or figs
- Toast the bread until golden and firm.
- In a small bowl, stir together tahini and black sesame powder until combined into a dark, silky spread.
- Spread generously over the toast while still warm. The warmth softens the tahini into the bread.
- Drizzle with honey. Finish with flaky salt. Add sliced fruit if using.
When the day slows
and the kitchen warms.
These recipes are for later in the day — when the ritual becomes slower, richer, and more deliberate. For evenings alone or sharing with someone.
The ancestral bowl. Warm rice thinned to silk with coconut milk, finished with ground sesame — this is what the practice looked like before it had a name like "wellness."
- ½ cup jasmine rice
- 2 cups water
- 100ml coconut milk
- 1–2 tsp ROOTED Black Sesame Heritage
- 1 tsp honey or palm sugar
- Pinch of sea salt
- Optional toppings: sliced longan, a few goji berries
- Rinse the rice, then simmer in water on low heat, partially covered, for 20 minutes — stirring occasionally. The rice should become soft and the porridge thick.
- Stir in the coconut milk and continue to cook for 5 minutes until silky.
- Remove from heat. Stir in the sesame powder, honey, and salt.
- Serve in a warm bowl, topped with longan and goji berries if using. Eat slowly.
Two ancient ingredients together — cacao and black sesame — meeting in a warm cup on a slow evening. Darker than either alone, and quietly extraordinary.
- 1 tsp ROOTED Black Sesame Heritage
- 1–2 tsp raw cacao powder
- 250ml oat milk or whole milk
- 1 tsp honey or maple syrup
- Pinch of sea salt
- Optional: a tiny pinch of cayenne for warmth
- Warm the milk in a small saucepan over low heat until just steaming — do not boil.
- Whisk in the sesame powder and cacao powder until completely smooth.
- Add honey, salt, and cayenne if using.
- Pour into a mug. Rest for a moment before drinking.
Frozen banana blended to silk, darkened with black sesame — an ice cream that requires no cream, no churn, and no guilt. Only a freezer and two minutes of patience.
- 3 ripe bananas, peeled, sliced, and frozen overnight
- 2 tsp ROOTED Black Sesame Heritage
- 2 tbsp oat milk or coconut cream
- 1 tsp honey (optional)
- Topping: toasted sesame, shaved dark chocolate
- Remove frozen banana slices from the freezer and let them soften for 2 minutes — they should be firm but not rock-hard.
- Add to a food processor with the sesame powder and oat milk. Process until smooth and creamy, scraping down the sides as needed.
- Taste — add honey if needed. The ripeness of the banana determines the sweetness.
- Serve immediately for a soft-serve texture, or freeze for 30 more minutes for a firmer scoop. Top with sesame and chocolate.
The post-movement ritual — not clinical, not branded, not a supplement shake. Just black sesame, banana, and a spoonful of almond butter, blended into something that happens to be very sustaining.
- 1 tsp ROOTED Black Sesame Heritage
- 1 frozen banana
- 1 tbsp almond butter or tahini
- 1 scoop plain or vanilla protein powder (optional)
- 250ml oat or almond milk
- Small handful of ice
- Pinch of cinnamon
- Add all ingredients to a blender.
- Blend on high for 45 seconds until completely smooth.
- Drink within 20 minutes of blending for the best texture and freshness.
Thin, crisp at the edges, and the colour of slate — these are the cookies you make when you want to bring something to a gathering and explain nothing. They speak for themselves once tasted.
- 1 cup all-purpose flour
- 2 tbsp ROOTED Black Sesame Heritage
- ½ tsp baking soda
- Pinch of sea salt
- 115g unsalted butter, softened (or coconut oil)
- ½ cup coconut sugar or caster sugar
- 1 egg
- 1 tsp vanilla extract
- Optional: 1 tbsp tahini for deeper sesame note
- Preheat oven to 175°C. Line a baking tray with parchment paper.
- Whisk together flour, sesame powder, baking soda, and salt. Set aside.
- In a bowl, beat butter and sugar together until pale and creamy. Add egg, vanilla (and tahini if using). Beat until smooth.
- Add the dry ingredients and stir until a dough forms.
- Roll into small balls (1 tbsp each), place on the tray, and flatten slightly with your palm.
- Bake for 10–12 minutes until edges are golden. The centres should look slightly underdone — they will firm as they cool.
- Cool on the tray for 5 minutes before transferring.
One powder.
Fourteen mornings.
Ground whole black sesame — nothing added, nothing removed. The same ingredient that has nourished mornings across Asia for centuries, ready for yours.
Not a supplement. A practice.