Tahini is a delicious paste made solely from ground sesame seeds. It is an ancient nutritional powerhouse, and exceptionally versatile. You can add it to any course – breakfast, lunch or dinner and it tastes amazing. From toast to fish to frozen yoghurt, tahini makes everything better!
- Sesame Seeds have been cultivated in India since as far back as 5000 BC!
- Tahini is mentioned as an ingredient in Hummus Kasa. This is a recipe from a 13th century Arabic Cookbook Kitab Wasf al-Atima al-Mutada.
- Tahini has been available since 1940 in american health food stores.
- Due to the sesame seeds being ground into a paste, tahini is very easy to digest and many of its nutrients find their way in to the blood stream within about half an hour of consumption.
- Tahini is high in vitamins E, B1, B2, B3, B5, B6, B15, biotin, and choline and the fatty acids Omega 3 and Omega 6.
- It is also a source of vitamin A.
- This creamy tasty paste has 20 percent complete protein – making it a richer protein source than most nuts, soya beans, sunflower seeds, and milk.
- 35 grams of tahini can contain almost 35% of your recommended daily calcium intake. In fact tahini is claimed to be the best source of calcium there is. Unlike dairy products that supply calcium, it is not mucus forming.
- Tahini is also high in minerals such as magnesium, potassium, iron, and phosphorus.
Tahini makes a delicious and healthy substitute for butter on bread. It’s also delicious on ice-cream!
For the best tahini, it should be made from Humera seeds from Eithiopia.
Find all my recipes using Tahini here: http://mahindriskill.com/ingredient/tahini