Place sesame seeds in small nonstick skillet set over medium heat. Stir until toasted and golden brown, about 3 minutes. Cool completely. Place in aspice grinder with 1 1/2 salt. Process until finely ground. Transfer mixture to small ramekin.
Mix curry powder and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin.
Mix paprika and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin (flavored salts can be made 1 day ahead. Cover and set aside at room temperature).
Pour oil into small bowl or ramekin. Place vegetables decoratively on platter. Serve, passing oil and salts separately.
Makes 8 servings.
Go to your local farmers' market for a variety of fresh vegetables to serve with these flavoured salts. You'll probably find yellow wax beans, pink radishes, slender asparagus, sweet bell peppers, and an assortment of teardrop, cherry, and grape tomatoes.
Dip the veggies into the olive oil first, then the salt.