Is it better to use hulled or unhealed sesame seeds to make tahini?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
Most tahini is made with hulled seeds. Hulled seeds contain about half the calcium as unhulled seeds. You can find more info here: http://www.whfoods.com...
There are also options of roasted or raw seeds.
the shiny white hulled ones will give you a pleasant color, while using the dull looking unhulled ones will probably take more time to grind up into a smooth paste (& potentially be a touch less smooth on the tongue) but will yield a deeper earthy flavor to the tahini. (never tried it with the uber flavorful black sesame seeds, not a fan of grey tahini!)
I had some black sesame butter, I think it was labeled, and it was too hard to get around the color. One of those foods you have to taste with eyes closed. And same with the whole seeds!
Please enter a valid email address.
Well played. You deserve a cookie.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.