What are the differences between brown/golden sesame seeds and black ones? Unhulled sesame seeds can be either light brown (golden) or black. Other than their color, are there other differences are their between these two varieties?  Why might you choose one type over the other (again, I only care about reasons that aren't related to color or aesthetics of a dish).
Dark sesame seeds are more common in Indian cooking. I personally think that they have a more intense taste. They are also smaller, for what little difference that makes. I wouldn't rush to use them to make tahini, because the color would be surprising and I suspect that the flavor would be a bit bitter.