TAHINI BOOM

VERSATILE, TASTY, AND NUTRITIOUS.

Tahini is the one ingredient that appears on every table, no matter how fancy or of what religion or ethnicity.

Did you known that 95% of Tahini are imported ?

We offer Fresh Tahini made in the UK.

VIRTUALLY NO OIL SEPARATION

Freshly manufactured TAHINI daily.
100% Sesame Seeds ingredients, NOTHING ELSE
NO ADDITIVES OR PRESERVATIVES
NO NUTS, SALT OR SUGAR
Tahini is never white and we do no compromise to please Restaurants ABSOLUTELY NO TITANIUM DIOXIDE WHITENERS IN OUR PRODUCTS

Get in touch and we’ll get back to you as soon as we can for your import alternative &  innovative brainstorm.

Book your Tasting, we look forward to hearing from you!

All you need to know about sesame, this superfood.

If you live in the Middle East, you might well start your day with bread dunked in tahini – the creamy paste made from ground sesame seeds – rather than a bowl of cereal. In Britain, however, tahini has been largely confined to the purist depths of healthfood shops alongside the mung beans and muesli. For most of us the nutty, beige-coloured cream, with its texture of sloppy cement, was perhaps, in the past, felt to be a little too exotic.

In the form of seed, oil or cream, sesame is used everywhere in the kitchen. In addition, this tiny seed has many nutritional benefits. The Express Styles takes stock.

What is sesame?
Sesame is an oleaginous plant of the family Pedaliaceae, measuring 50 cm to 2.50 m. It is grown for its seeds, tiny and slightly flattened.

White sesame or brown sesame
Depending on the variety, you can find sesame seeds ranging from cream beige to brown, passing by Gold. White sesame is usually sesame husk, different from sesame whole or complete.

Black sesame: a good full-bodied taste
Black sesame is a variety apart. Its taste is more intense. It is widely used in Asian cuisine, including Japanese cuisine. In France, pastry chefs use it more and more for its pronounced flavor and its beautiful color, in various desserts: ice cream, panna cotta, creme brulee, tartlet, lightning, mousse …

What are its benefits?
First, sesame contains beneficial antioxidants. As pointed out in the Mediterra 2012 report, produced by the International Center for Advanced Mediterranean Agronomic Studies and devoted to the Mediterranean diet, sesame seeds and tahini, sesame puree, “constitute appreciable sources of sesamol and important food lignans such as sesamin, sesamolin and sesaminol Sesamolin and sesamol are believed to ensure the integrity of body tissues in the presence of oxidation compounds “.

In addition, sesame provides unsaturated fatty acids (especially omega 6). Be careful, however, as reported in The Great Book of Health Foods (Eyrolles), “in large quantities, it is caloric (high fat)”.

It is also a good source of fiber. Thus, sesame “stimulates intestinal transit”.

Finally, the whole seeds contain iron (14.6 mg / 100 g) and are particularly rich in calcium (962 mg / 100 g, according to Table Ciqual ANSES (National Agency for Food Safety, This “super-food” also provides interesting amounts of zinc (7.24 mg / 100 g for shelled seeds), magnesium (348 mg / 100 g), and phosphorus ( 703 mg / 100 g).

Are there any constraints or risks?
Sesame can cause allergic reactions. It is one of the main trophallergens (which affect the body through food) cited by the site of Inserm (National Institute of Health and Medical Research). In case of allergy, it is therefore important to read the labels of industrial products, to check that there is not the least “trace” of sesame.

How to use sesame in the kitchen
In what form can sesame be used? On the one hand, we can find in the market bags of these small seeds, grilled or not. The good taste of hazelnut sesame indeed develops thanks to the roasting: it is enough to brown the seeds in the pan, dry, or to arrange them on a plate and to bake for about ten minutes in the oven. 180 ° C, monitoring the cooking well and stirring several times.

We can sprinkle with sesame grilled vegetables, a nice salad, grilled meat, fish. Sesame will also give crunchiness and flavor to cookies or shortbread, crumble dough, homemade bread etc.

Sesame oil
Sesame is also processed into oil. According to the Mediterra 2012 report, it “remains very stable at high temperatures”. It can be used to cook and cook (a pan fried vegetables for example) or simply to prepare a salad dressing. Use sparingly, however, as sesame oil accumulates 884 kcal per 100g (USDA source).

Tahini, the good dough
Sesame cream is called tahini or tahini. It also contains interesting nutrients, but in smaller amounts than the seeds. What to do with this tasty mash? A creamy sauce (with lemon and / or yogurt), biscuits, dips … We can also simply make toast. Be careful however, tahini is very caloric (595 kcal per 100g).

Traditionally, how is sesame cooked?
Many traditional recipes contain sesame. With tahini, you can of course concoct levantine recipes, such as hummus, but also baba ghanouj (with among others mashed eggplant, lemon and olive oil). These two preparations, easy to reproduce at home, are often part of mezze assortments. Zaatar, a very fragrant mixture often sprinkled on bread, is mainly composed of sesame seeds (with dried aromatic herbs and sumac). Halva, a very dense delicacy, can also contain sesame puree.En Asie, le sésame entre dans la liste d’ingrédients de divers plats, mais aussi du gomasio japonais (un condiment préparé avec du sésame grillé et du sel marin) ou des nougats chinois, enrobés de ces graines.  

Where is he from?
Sesame is native to tropical and southern Africa. But the seed has traveled … Today, it is particularly appreciated and cooked from the Middle East to Asia.

What foods critics have to say about Tahini ?

Emma Whitnall:

Tahini is also ridiculously good for you – so it makes a great alternative to mass-market peanut butters, which can contain added sugar and palm oil. “Tahini contains the heart-protective antioxidant sesamol, which is anti-inflammatory and can help with arterial health,” says nutrition and lifestyle coach Emma Whitnall. “It’s also low in cholesterol, and rich in essential fatty acids, thiamin, magnesium, zinc, copper and manganese.”

Ottolenghi:

It’s tahini’s versatility that gives it such appeal. “It works in so many different contexts, sweet and savoury,” says Ottolenghi. “Its creamy, smooth nuttiness makes it as wonderful drizzled over a bowl of vanilla ice-cream or on some banana bread, with a small cube of honeycomb, as it is in a huge number of savoury dishes.”

Hemsley Sisters:

Tahini’s health-giving properties have made it a hit with the food blogging Hemsley sisters, who list it among their top five pantry essentials. In their book The Art of Eating Well (Ebury Press, £25), they put it into mung-bean hummus; combine it with miso, ginger and fresh lemon juice to make a Japanese-style salad dressing; and blend it with banana and coconut in their Coco Loco smoothie. At their recent Hemsley & Hemsley Supper Clubs, they’ve been combining tahini with garlic, spring onion, lemon juice, parsley and avocado to make their Green Goddess Dip, which they serve with a rainbow of raw crudités. And they’ve also used tahini in an updated version of the 1950s favourite Ants on a Log.

Lior Lev Sercarz brings tahini everywhere he goes.

Even better, it’s sesame seeds ground by stone, not metal. This keeps the separated oil at a lower temperature, reducing potential bitterness and its proclivity for spoiling. Lev Sercarz praises Ethiopian sesame seeds for their particularly rich oil, but stresses quality production is critical; the more attention to freshness and grinding, the better the product. 

Every time Lev Sercarz samples a new brand, the first test is if he can eat the tahini as is, “meaning that it is not too bitter, not too coarse, or chalky,” he says. Some bitterness is to be expected and even desired. But too much bitterness hints at seeds ground at a high temperature or oil mixed into the batch already starting to turn. 

Then, the color: visible flecks of seed show a tahini that’s not been ground well, but a pure-white tahini means the seeds have been hulled. “Then it loses a lot of the nice characteristics from the outer layers,” he explains. Overall, look for an off-white, gray hue, and you’re good to go.