The Complete Handbook of Tahini

Chapter 1: Understanding Tahini

What Tahini Actually Is

Tahini is a paste made from ground, hulled sesame seeds. That is the entire definition. The simplicity of that statement is misleading. The process of getting from a small, dry seed to a smooth, pourable paste is where the complexities of the product live, and where the differences in quality, price, and performance in your kitchen or production facility originate.

Consider the raw material. Sesame seeds are roughly 50% oil by weight. They consist of a husk, a kernel, and an embryo. When you grind them, you are crushing that kernel and releasing its oil. The result is a suspension of solid seed particles in that oil. This is not an emulsion. An emulsion is a mixture of two immiscible liquids, like water and oil. Tahini is a suspension, a mixture of fine solid particles in a liquid, oil being the liquid. This distinction is key to understanding almost everything that follows, from why tahini separates to why it tastes bitter when you buy the wrong kind.

The milling process is a physical act. You are not cooking the seed to make tahini; you are grinding it. The changes that occur during grinding are physical and chemical. Physical changes include particle size reduction. The chemical changes are more subtle and involve the exposure of the seed's internal components to oxygen and air, which starts a slow oxidative process. The seed's natural oils are delicate. They contain polyunsaturated fats, which are prone to