![]() I have definitely been noticing with some of the newer tahinis that there are some differences in the texture. ![]() It should definitely have a sticky and silky mouth feel. It’s also nutritionally dense because it contains what we now refer to as “good” fats. It’s actually surprisingly high in calcium. It contains a lot of Vitamin B and E, magnesium, iron, and calcium. You know, one of the reasons it’s so delicious is because it is high in fat, while it’s also nutritionally dense. But, yes, the roasting and the grinding process also impact the flavor.ĪS: It definitely should have a light and toasty sesame seed flavor, and it should definitely have a bit of a richness to it. The soil is very rich in certain minerals and grows other things that imbue the seeds with deep flavor. The Humera seeds specifically are prized for the soil in which they’re grown, so I think there is some value in the terroir. SS: Where does the flavor come from with tahini? Is it in the roasting or is it just in the raw seed?ĪS: No, it comes from a variety of places. Unlike other food trends right now, it’s not necessarily about buying local. It’s also interesting and important where the tahini is made, specifically which country, but also the source of the seeds. You want to look for tahini made with Ethiopian seeds. ![]() ![]() It’s grown in different parts of the world, but the best sesame seeds come from Ethiopia, and they’re called Humera seeds. It’s been cultivated in India since 5000 BC, and there are references to it found on cuneiforms from 3500 BC. Tell us exactly what tahini is.Īdeena Sussman: Tahini is ideally nothing more than pure ground sesame seeds.ĪS: Yep. Adeena Sussman gives Sally Swift the backstory on tahini, the suddenly ubiquitous, sesame seed-based condiment. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |