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Tahini is a paste made from ground sesame seeds, essential in Middle Eastern cuisine. It's the base of hummus, a key ingredient in halva, and used in countless sauces and dressings. Rich and creamy with a slightly bitter edge, it provides excellent calcium and iron.
Hulled tahini is lighter, smoother, and milder. Unhulled has a darker color, more bitter taste, and higher calcium and fiber. Most commercial tahini is hulled.
Cold temperatures cause the oils to solidify. Let it sit at room temperature for 30 minutes, or microwave briefly and stir to restore smooth consistency.
Different profiles: tahini has more calcium, iron, and fiber. Peanut butter has more protein and vitamin E. Both are nutritious; choose based on your needs and taste.
Refrigerate after opening for up to 6 months. Oil separation is normal; stir before use. Unopened jars last 1 year in pantry.
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