Sesame seeds are best known as a topping for rolls and bread in North America, but in other parts of the world they are an important source of high quality protein and edible oil. These tiny light beige or black seeds are made up of 55% oil and 45% protein. The long shelf life of sesame oil is most likely due to its anti-oxidant properties.
Whole sesame seeds are commonly ground into a thick puree, called tahini, with a consistency a bit thinner than peanut butter. Available roasted or raw, the healthiest choice would be tahini made out of raw sesame seeds, with nothing added, subtracted or refined.
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Available ground from hulled or unhulled seeds; it is a matter of preference. However the unhulled variety could have more roughage than desirable for some people; although it will also be higher in calcium than tahini made from hulled seeds. If the jar does not use the word 'raw' then assume it is made from toasted sesame seeds.
Interest in tahini was created by a fascinating discovery. Turkish aviators were well known for their physical and mental endurance during both World War II and the Korean War. Upon investigation, it was discovered that tahini was an important part of their daily diet.
Since then, growing interest in ethnic foods has introduced many people to hummus, a chickpea and tahini spread or dip that is a staple in the mid-east, and baba-gannouj, a dip that contains eggplant and tahini.
A nutritional powerhouse, tahini contains all the essential amino acids, making it a high quality protein, plus it is rich in lecithin, vitamin E and calcium. It is easily digested because its high alkaline mineral content neutralizes the acid end- products of the protein. Because of its non-acid nature, tahini is an ideal protein source for people with weak digestive systems, invalids and young children, and is an excellent source of quick energy for active people and athletes.
Raw tahini can be purchased from several mail order sources, usually at great savings over health food store prices. Many health food stores carry only roasted sesame tahini, but if you ask them to carry raw tahini they may comply, because the same sources that manufacture the roasted tahini also make raw tahini.
In the process of grinding the whole raw seeds into tahini, reputable companies keep the temperature from the friction in the grinding mechanism right around 100 ° degrees Fahrenheit, which is well below the 118 ° it takes to kill enzymes. The jars are then immediately capped with a special lid that creates a vacuum in the jar. There is no need for pasteurization, or for the manufacturer to immerse the bottled raw tahini into boiling liquids or steam. You should be getting raw tahini that really is a raw food product. (This same information also applies to raw nut butters and is based on a conversation with a manufacturer. Hopefully it is true but unfortunately there are no guarantees.)
Tahini is a useful food because of its healthful properties, pleasant taste and adaptability in recipes. At this point in time, it is also very economical. However, being a labor-intensive crop, as its popularity in the West increases, so probably will the price. Currently tahini is a third of the price of almond butter. If you've never used it, now would be a good time to begin. You will be able to make many dressings, soups and main courses that take advantage of all tahini has to offer.
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