sesame paste

CondimentsYear-round. Sesame seeds are dried before processing into paste, making the product shelf-stable and available throughout the year in both fresh and shelf-stable forms.

Rich in plant-based protein, healthy monounsaturated and polyunsaturated fats, and minerals including calcium, magnesium, and iron. High in lignans and other antioxidants with potential anti-inflammatory properties.

About

Sesame paste, also known as tahini (from Arabic tahīnah), is a creamy condiment made from ground sesame seeds (Sesamum indicum). The paste is produced by crushing hulled or unhulled sesame seeds into a smooth, butter-like consistency, with no additional binders or oils added beyond the natural oil released during grinding. Originating in the Levantine region and Central Asia, sesame paste has been consumed for millennia, particularly throughout the Middle East, Mediterranean, and East Asian cuisines.

The texture ranges from creamy to slightly grainy depending on the grind and seed variety, and the color varies from pale tan (hulled seeds) to deep brown (unhulled seeds). Flavor profiles differ significantly: hulled sesame paste is mild and subtly sweet, while unhulled varieties (common in East Asian preparations) offer a more robust, slightly bitter, and earthier taste.

Culinary Uses

Sesame paste serves as a foundational ingredient across diverse culinary traditions. In Levantine and Middle Eastern cuisines, it is essential to hummus, baba ganoush, and tahini-based dressings and sauces. East Asian cuisines, particularly Chinese and Korean, employ it in noodle dressings, stir-fry sauces, and as a component in sesame butter preparations. It functions both as a sauce base when thinned with water or lemon juice, and as a binding or enriching agent in dishes ranging from salads to soups to grain bowls. Sesame paste pairs well with acidic ingredients (lemon, vinegar), garlic, spices, and fresh herbs, and can be used in both savory applications and, less commonly, in sweet preparations.

Forms & Preparations

  • Creamy paste (hulled) — Smooth, pale tan paste made from hulled sesame seeds; mild flavor and silky texture, commonly used for hummus and tahini-based sauces.
  • Unhulled paste (dark) — Darker, more textured paste made from whole sesame seeds with hulls intact; robust, slightly bitter flavor preferred in East Asian cuisines.
  • Roasted sesame paste — Made from toasted sesame seeds prior to grinding, yielding deeper, more pronounced nutty and caramel notes; popular in Chinese and Japanese cooking.
  • Thinned sauce — Sesame paste diluted with water, lemon juice, or broth to create a pourable sauce for dressings and noodle dishes.
  • Sesame paste powder (defatted) — Ground sesame solids with most oil removed; used primarily in baking and dry spice blends for reduced fat content.