🫘 Tahini

arabic: طحينة (Ṭaḥīnah)persian: ارده (Ardeh)turkish: Tahinhebrew: טחינה (Techina)greek: Ταχίνι (Tachíni)

A silky paste made from ground toasted (or raw) sesame seeds — rich, nutty, slightly bitter, and extraordinarily versatile. Tahini is the backbone of hummus, the soul of halva, and a favorite drizzle over everything from grilled meats to roasted vegetables.

Lebanese Turkish Greek Persian

📜 History & Culture

Tahini is one of the oldest condiments, dating back over 4,000 years to ancient Mesopotamia. The word comes from Arabic 'ṭaḥana' (to grind). It's fundamental to Levantine cuisine (hummus, baba ganoush, halva), Turkish cooking (tahin-pekmez, a tahini-grape molasses breakfast dip), and Greek baking. In Iran, the related 'ardeh' (a thicker, sometimes sweetened version) is a traditional confection from Isfahan.

🛒 Buying Guide

Buy 100% sesame seeds, no additives. Hulled tahini (most common) is milder and smoother; unhulled is more bitter and nutritious. Stir well before use — oil separation is normal and a sign of quality (no emulsifiers). Best brands: Soom, Al Arz, Al Kanater. Middle Eastern grocery store brands are usually superior and cheaper than health-food store versions. Color should be pale golden-beige, not dark brown.

🏺 Storage & Shelf Life

Unopened: pantry for 1 year. Opened: refrigerate for 6+ months (cold makes it thicker — bring to room temp before using). Stir in the oil that separates on top. Never discard the oil.

🔄 Substitutes

Sunflower seed butter

Closest texture and nuttiness for nut-free needs. Slightly sweeter.

Cashew butter

Creamy and mild. Works in hummus but changes the flavor profile.

Peanut butter (natural, unsweetened)

Very different flavor but works in a pinch for sauces/dressings.