How to buy and store tahini
Posted by kathryn in Uncategorized
So you’ve decided to include more tahini in your diet: what should you look for when buying it and how do you store it?
Where to buy it
Tahini is available from supermarkets, health food shops, as well as Middle Eastern and Chinese grocers.
Hulled vs unhulled
Sesame seeds have a fibrous outer coating – the hull – and tahini can be made either with or without this outer layer.
Unhulled tahini is darker and has a more intense flavour. While hulled tahini is much lighter in colour and taste.
The hull does contain some nutrients. It has fibre, along with minerals, particularly calcium, magnesium and zinc. Therefore if you buy hulled tahini you’re losing some of these nutrients.
There is a question mark over the usefulness of the calcium in unhulled tahini. It’s stored in a form called calcium oxalate, which our bodies may find difficult to absorb.
What to choose
I have found the flavours of different tahinis to vary considerably. Some brands I really like, while I find others too bitter. If you’re new to tahini, try a few brands to find the one you like most.
My all-time favourite tahini is the one I buy from Alfalfa House – the food co-op in Enmore. It’s organic, unhulled, quite strongly flavoured and I love it. I also like the Mayvers brand.
When buying tahini, it’s common for there to be a layer of oil at the top of the jar. This is just the sesame oil, which has separated from the more fibrous solids. There’s nothing wrong with this, simply stir it back together before using.
How to store tahini
Tahini should always be stored in the fridge. It’s high in poly-unsaturated fats. These fats are sensitive to heat and light and can easily turn rancid. So keep it refrigerated and your tahini will last longer.
15 November, 2007
Comments
Hello!
Thank you for this post.
I bought my unhulled organic tahini jar in spring. I’ve been storing it in the fridge all this time and there’s still a quarter left or so. I was wondering for how long I could actually keep on storing it…both the smell and the taste appear to be still great.
I use it solely to make hummus but would love to try out more recipes that use tahini. Could you recommend any? :)
Hi there Maja, thanks for your comment. There should be a use-by date on your tahini. And as long as you’ve been keeping it in the fridge, it will be fine to that date. It usually has a reasonable lifespan.
There are lots and lots of different ways to use tahini Maja and I’m going to be posting some recipes over the next week. So check back, to find out more tahini uses.
Wow. I had no idea there was Hulled and Unhulled Tahini. I took my jar out of the fridge to see that it was Mayver’s Hulled Stone Ground so I am a little disappointed to learn that I have been missing out on some valuable nutrients.
Mariana, there’s still plenty of nutritional goodness in your hulled tahini.
Thank you for your answer Kathryn. Well, according to my tahini’s use-by date I’d be able to keep it for the next 16 months :)
Looking forward to your post of recipes.
Have a nice weekend!
I really appreciated this post, thanks. I will link to it in an up and coming post if you don’t mind. Great timing!
No worries at all Vege Yum. And yes I am in Sydney – you’re Melbourne?
Very informative indeed. I normally opt for the unhulled variety, which I think tastes great.
I use tahini mainly as a substitute for butter on sandwiches and of course for hummus. You have given me some new ideas here – we have lots of salads with dinner, and the tahini dressing is going to be a change from the usual vinaigrette. Also the chickpea lima bean & tahini casserole looks super-easy for a week-night meal.
Jennifer I also love tahini as a spread on toast and sandwiches. But the salad dressing is my favourite use.
Hi everyone,
Just wanted to introduce myself. This seems like a nice place and I look forward to hanging out here :)
Pam
hey guys
new to this site and trying to learn how to use tahini.. tahani is also used in burmese food.. check out this website for more recipes..
http://asiarecipe.com/burveg.html#thana
i also have a few more recipes let me know if interested.
abi
Abi – thanks for your comment, I didn’t know tahini was used in Burmese cooking. I’ll take a look at the recipes.
Leave a comment