Tahini also known as sesame paste is made by crushing sesame seeds. It is used in both Middle Eastern and East Asian cooking. In the Middle East the tahini is made from seeds which have been hulled but the East Asian is made from unhulled seeds which makes it darker and more bitter but higher in nutrients.
To read the rest of this article and for more information on ‘Natural News for Women’ please click here
This entry was posted
on Tuesday, April 1st, 2008 at 1:10 am and is filed under Ingredient Spotlights.
You can follow any responses to this entry through the RSS 2.0 feed.
Both comments and pings are currently closed.