Tahini
Sesamum indicum pasta · sesamspread · sesampasta
Tahini: what every chef needs to know
Tahini sits firmly among the kitchen standards as a paste made by roasting (or leaving raw) sesame seeds and then finely grinding them until a smooth fluid paste forms. The final product consists of 100% ground sesame seeds with no additives by nature. There are two main varieties: light tahini (from hulled, white sesame seeds) and dark tahini (from whole sesame seeds including the hull). Light tahini is milder, creamier and most widely used in commercial kitchens. Dark tahini has a stronger, more bitter flavour and greater nutritional value (higher fibre from the hull). Tahini is one of the most common sources of hidden sesame allergens in restaurant kitchens: hummus, baba ganoush, falafel sauce, shawarma sauce, Middle Eastern salad dressings and many Asian dipping sauces all contain tahini as a base ingredient. Sesame seeds, and therefore tahini, fall under EU-14 allergen Annex II EU Regulation 1169/2011: declaration is mandatory even for traces. The calcium content of tahini is exceptionally high for a plant-based product: 426mg per 100g, comparable to certain dairy products. This makes tahini a valuable calcium addition to vegan and lactose-free menus. Oil separation in tahini is normal: always stir well before use. Always refrigerate tahini after opening to prevent rancidity.
Tahini: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central / NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central / NEVO 2023.
Tahini: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Tahini: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Tahini and lemon juice in gelijke delen mix (1:1). the mengsel is first dikker: slowly cold water add while you roert until the gewenste consistency. garlic, salt and cumin add to flavour. Vermelding SESAM ALLERGEN required.
boiled chickpeas blenden with tahini (ratio 4:1 kikkererwt/tahini), lemon juice, garlic, salt and ijskoud water for luchtigheid. IJskoud water is essential for airy texture. result: silky smooth hummus.
Tahini as vetcomponent in koekjes and brownies use (vervangt butter deels). Tahini provides nutty flavour and taaie texture. Combineer with honey of ahornsiroop for sweet-nutty balance.
Tahini emulgeert goed with sour (vinegar, lemon juice) and provides a creamy texture without zuivel. Basis: tahini, appelazijn, honey, mustard (let on mustard allergen addition), water. cold mix.
Tahini: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Tahini: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Tahini is available year-round as a processed product. Sesame harvest takes place in August–September. Israel, Lebanon, Turkey and Ethiopia are the main producers of quality tahini for the European market.
Tahini: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Tahini
Why does tahini always separate into an oil layer and a thick paste?
Oil separation in tahini is completely normal and not a sign of spoilage. It is the result of the high fat content (54%) combined with the absence of emulsifiers. The liquid sesame oil rises to the top, the solid sesame mass sinks. This phenomenon occurs with all purely ground seed pastes. Solution: always stir well before use. Store tahini upside down if it has not been used for a while to make stirring easier.
Is tahini a good calcium source for vegans?
Yes, tahini is one of the richest plant-based calcium sources: 426mg calcium per 100g. This is comparable to some dairy products. For vegan and lactose-free menus tahini is therefore a valuable addition. Calcium from sesame has lower bioavailability than calcium from milk, however, due to the presence of oxalic acid and phytic acid that partially inhibit calcium absorption.
How long is tahini shelf life after opening?
After opening tahini must be refrigerated due to the high unsaturated fat content susceptible to oxidation (rancidity). Refrigerated (0–4°C/32–39°F) in a well-sealed jar, tahini keeps for 2–3 months after opening. Signs of spoilage: rancid smell, green-grey discolouration or mould. When in doubt: always discard.
At what temperature should you store Tahini?
Store Tahini at 15-20°C (unopened); 0-4°C (after openen), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Tahini professionally?
The primary professional technique for Tahini is Tahini sauce make at Kamertemperatuur for 5 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Tahini contain allergens?
Tahini contains: Sesam. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Tahini
Professional substitutes for tahini in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Vloeibaar sesamproduct. less thickened but vergelijkbaar sesamaroma in dressings.
gluten-free notenpasta-alternatief. less sesam-specifiek, but zelfde texture.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
