Some tahini tastes very salty, other tahini does not. Why?

Sebastian Langer
  • Some tahini tastes very salty, other tahini does not. Why? Sebastian Langer

    I have bought several jars of tahini from different companies lately. All labels say, that they contain 100% hulled sesame seeds with no preservatives or artifical flavours added.

    Some of the jars contained very salty tahini. At first, I even thought, the salty ones were contaminated with some inedible chemical. But then a friend from the Middle East told me, that he sees them as the original flavour and he did not like the unsalty ones, that he called "Australian tahini".

    An example of the unsalty tahini is Mayver's Tahini Hulled, for the salty ones I did not find a brand, as they are just bottled by Australian local wholesalers for Mediterannean food.

    What makes the tahinis so different? Do they - as I think - use different chemicals for hulling? Is the salt washed out of the tahini in the unsalty brands, as my friend thinks?

    EDIT: One thing, I noticed: The salty tahini is runnier.

    2nd EDIT: After reading @Jefromi's comment, I've looked at the ingredients. Salt is not listed and I doubt, that I would taste 1/1000th of salt in the tahini. Surprisingly the less salty tahini contains 11 times more sodium than the salty one, which makes me wonder, if the salty tastes comes from another salt than NaCl.

    Here are the contents of the tahinis per 100g (unsalty first - Melissa Tahini, salty second):

    Energy
    2728 kJ, 2924 kJ
    Protein
    25.8g, 31.6g
    Fat - Total
    54g, 63.6g
    Carbohydrate - Total
    17.1g,1.3g
    Carbohydrates - Sugars
    1.3g, Nil
    Sodium
    46mg, 4mg

    Salty tahini

    Nutrition information of salty tahini

    Unsalty tahini

    Nutrition information of unsalty tahini

    The numbers are so different, I wonder, if they are correct.

  • I would think that the water being used for the hulling process has salt in it. The label is only going to list added items for the production of the finished product. Of course that depends on where you live and the food laws that govern your area.

    If the manufacturer is purchasing seeds pre-hulled then he's not going to be listing any added salt because as far as he's concerned he's just putting sesame seeds into a grinder.

    The fact that he doesn't need to ADD any additional salt as shown from the label shows that his supply is coming to him in a salty state already. Which is why he's probably using them because he's saving on the cost of salt in the recipe.

  • Maybe try to buy 'original' middle-eastern Tahini actually made in an Arab country on Israel in Arab/Israeli owned stores or those catering to those crowds. Here in Israel if you don't add salt while making the Tehina it's doesn't taste good enough...

Tags
middle-eastern-cuisine tahini
Related questions and answers
  • First of all, thank you for reading this absolute beginner topic :) I want to make bread at home. To be specific, I used to live in Germany and ate a lot of this type of bread: It's called Zwiebelbrot in Germany. I also have something like this. For the very very, absolute beginner, what do I really need to make bread at home? Do I need a bread-maker machine, or is my kitchen already enough for this task? Are there any tip that you want to give me on my first bread adventure? RESULT: First of all, gather all types of stuff from (mamas) kitchen :D Mix everything youghly

  • I've just found my new-found love for making chocolate cups. And on one of the videos of how to make chocolate cups, the lady used a chocolate transfer sheet to get a really pretty chocolate cup, which she then filled with some mousse. I wanted to buy some chocolate transfer sheets myself and started to look on ebay and found a lot of very beautiful sheets at very good prices. Before I go ahead and buy them, my question really is if they are safe to use (health-wise) and if I need to be aware of any issues with them, for example, should I only buy brown ones and avoid any that use colours

  • I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can purchase one. The grater is actually raised up on the side you rub the potato on, exactly like I have nutmeg graters. Here are some pictures. Can anyone tell me the name of tis grater? Bonus if you can point me to a website that sells them. Thanks

  • -it-in-the-garbage instantly. First I thought I had to get used to the new oven, so I made adjustments to the temperature and so on. Still I just get very sad every time. The oven is over 30 years old, so I think I have to conclude; I need a new one. I looked around on the internet for a while, and I did not really get an idea of how to choose one. A couple of things are important to me: It must... in the microwave part, so the quality of the microwave is not essential assuming one is in the machine. I am willing to spend some money on it because I use the oven every day. (Note: The owner

  • Possible Duplicate: What are some good substitutes for salt for those on low sodium diets? What is the very best substitute for salt, and still tastes great?

  • I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this one. Now if you look at the 2nd link... sort of base layer which is more tacky and then ice over that? Edit The recipe which I have linked to is incomplete when it talks about the Icing. So I would probably use this Butter Cream recipe. Update I took all your comments and suggestions on board. Spent a few weeks trying out different sponges, and then did a rough prototype. Then the day before her birthday, I made this I am happy

  • As you can see in the picture, this bacon is just about ready to be removed from the heat. Just what are those bubbles/foam(?) on the surface of the bacon? Note: this is fresh bacon from a butcher-- not processed or packaged-- if that makes a difference.

  • rule out soy sauce (which is too salty and tastes entirely different) and I realise that this question is rather vague. What additional information could I provide? Edit: I can rule out oyster sauce. I asked in a restaurant what the black stuff was, but either she didn't understand me or she didn't want to (all she told me was that it contained salt). Finally she said she made it herself. Anyway, I bought Hoisin sauce: and I think it's as close as it gets (perhaps the restaurant uses a slightly different version of the one I bought, as mine is a bit saltier and a bit less sweet). Update

  • I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these: (above - McDonald's Apple Pie) (above - KFC Apple Pie) I do not want the consistency of a typical homemade or store-bought apple pie, such as the one below: What is the difference between the first two pies and the last? What do I need to know in order to make the crisp, gooey pies in the first two photos?

Data information