Sesame allergy: foods containing sesame, hidden sources, and seeded-bread cross-contact
By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026
The short answer
A sesame allergy is an immune reaction to proteins in sesame seeds. It can cause severe reactions and often lasts for life. Sesame is one of the 14 EU allergens and became the ninth major allergen in the US in 2023. It hides in tahini, hummus, halva, za'atar, dukkah, sesame oil, seeded breads and buns, and many Asian and Middle Eastern dishes. Loose seeds on breads make cross-contact a particular risk.
Foods containing sesame
Sesame is used as whole seeds, as a paste and as an oil. All forms are covered by the Annex II entry 'sesame seeds and products thereof', and there is no exemption for refined sesame oil.
- Tahini (sesame paste), and everything made with it: hummus, baba ganoush, tahini sauces and dressings
- Halva, including ħelwa tat-Tork, the sesame-based sweet popular in Malta
- Sesame oil and toasted sesame oil in Asian cooking
- Seeded breads, bagels, burger buns, breadsticks and crackers
- Spice blends: za'atar, dukkah, furikake, gomasio
- Sushi rolls coated in sesame seeds, sesame chicken, sesame prawn toast
- Some vegetarian burgers, falafel mixes and granolas
Other names for sesame
On bought-in labels and in recipes from other cuisines, sesame can appear under names staff may not recognise: benne or benne seed, gingelly or gingelly oil, til or teel, simsim, and sesamol. Annex II requires the word sesame to be used on EU labels, but imported or specialist products and recipes may still use these older names.
Why the US 'top 8' became 'top 9'
Sesame allergy prevalence rose enough that the US added sesame as a major food allergen under the FASTER Act, effective 1 January 2023. Before then, many guests from the US were used to sesame not being labelled. Some US manufacturers responded to the new rule by adding sesame deliberately and labelling it, rather than controlling cross-contact. Guests may therefore be very alert to sesame in breads and buns.
In the EU, sesame has been a declarable allergen for much longer. A complete EU allergen record already covers sesame, but staff should expect sesame to be one of the questions American guests ask most.
Seeded breads and cross-contact
Sesame seeds fall off. Seeded buns shed seeds in bread baskets, on toasters, on cutting boards and in proving trays. A plain bun stored in the same basket or toasted on the same grill can pick up seeds.
- Store seeded and plain breads separately, with plain bread above or apart from seeded bread.
- Use separate tongs and bread baskets for seeded bread.
- Clean toasters and grills before toasting bread for a sesame-allergic guest, or use a clean pan.
- Check bought-in plain breads for 'may contain sesame' warnings from the bakery.
- Plate sesame garnishes last, away from other dishes on the pass.
Sesame in Mediterranean and Maltese menus
Mezze and dips are the most common sources on Mediterranean menus. Hummus almost always contains tahini, and many 'Greek-style' or 'Middle Eastern' dressings do too. Maltese ħelwa tat-Tork is sesame-based and sometimes contains almonds, so it carries two allergens. Local breads and ftira are usually plain, but bakeries often make seeded loaves on the same equipment, so check with your supplier.
Questions to ask your bakery and suppliers
Most sesame exposure in restaurants comes through bought-in bread and condiments. Ask your bakery which products contain sesame, which are made on the same lines or in the same ovens as seeded products, and whether plain breads carry a 'may contain sesame' warning. Ask condiment and sauce suppliers whether dressings, marinades and dips contain tahini or sesame oil.
Check spice blends carefully. Za'atar, dukkah and some curry and seasoning blends contain sesame seeds, and a blend from a new supplier may differ from the old one. Keep the answers with your allergen record and repeat the questions whenever a product is substituted.
Serving a sesame-allergic guest
Confirm the guest's bread will be plain and stored, handled and toasted separately. Check the record for dressings, dips and marinades on every component of the dish, not just the main ingredient. Leave sesame garnishes off at the pass and use clean tongs and boards. If a dish is built around tahini or sesame oil, recommend a different dish rather than trying to adapt it during service.
Sources
This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.