Tahhiini: The Creamy, Nutty Sesame Paste Transforming Global Cuisine

1. What Is Tahhiini—and Why the Extra “H”?

Tahhiini is simply another spelling of tahini, the thick sesame seed paste beloved across Middle Eastern and Mediterranean cuisines. Its name derives from the Arabic ṭaḥīna (طحينة), rooted in the verb ṭaḥana, meaning “to grind”.

Though the double “h” in “tahhiini” appears occasionally in online recipes and guides, it refers to the same versatile condiment made by grinding sesame seeds into a smooth, creamy paste. Merriam-Webster defines tahini as “a smooth paste of sesame seeds”—a fitting description for this pantry essential.

2. The Ancient Roots of Tahhiini

Tahhiini is not just popular—it’s ancient. Sesame seeds rank among the world’s oldest cultivated crops, traced back to Mesopotamia around 3500 BCE, where it was used for oil extraction and even offered to gods, as recorded in cuneiform tablets.

The earliest known mention of sesame paste—i.e., tahini—appears in a 13th-century Arabic cookbook, with modern scholars tracing the sesame’s origins even further. In China, sesame paste—a close cousin—was in use as early as the Tang dynasty (618–907 CE).

From ancient kitchens to modern eateries, tahhiini has traversed centuries, cultures, and continents.

3. How Tahhiini Is Made—and Why It Matters

At its simplest, tahhiini is made by grinding sesame seeds—either hulled or unhulled—into a smooth, oily paste. Hulled seeds yield a lighter, creamier texture, while unhulled versions are more nutrient-dense and slightly bitter

There are two main preparation styles:

• Raw tahhiini: Made without toasting the seeds, resulting in a lighter color and higher nutrient retention.

• Roasted tahhiini: Creates a deeper color and nutty aroma, though slightly less delicate in nutrients

To make it at home, you typically toast sesame seeds (optional but recommended for flavor), blend until crumbly, and then add a neutral oil (like olive or sesame oil) until silky smooth

4. Nutritional Powerhouse: Why Tahhiini Deserves a Spot in Your Diet

Tahhiini is more than just tasty—it’s nutritional dynamite. It’s high in healthy fats (monounsaturated and polyunsaturated oils), rich in plant-based protein, and offers minerals like calcium, iron, magnesium, and zinc

Also notable, tahhiini contains lignans, antioxidants linked to reduced inflammation, while its richness in calcium makes it a valuable dairy-free alternative for bone health

But it’s calorie-dense—so a little goes a long way.

5. Culinary Uses: From Hummus to Desserts

Tahhiini’s creamy texture and nutty flavor make it incredibly versatile across both savory and sweet dishes:

Staple in Middle Eastern and Mediterranean dishes: It’s a key ingredient in hummus, baba ghanoush, and tarator sauce (used on shawarma and falafel).

Condiment and dip: Great spread on bread or pita, sometimes mixed with garlic, lemon, or water for a rich drizzle.

Dessert star: Pairs beautifully with halva, brownies, cookies, ice creams, and even swirled into banana bread for added depth

Creative uses: According to The Splendid Table, chefs drizzle it on frozen yogurt like a healthful Magic Shell, use it to crust fish fillets, or pair it with date molasses for decadent truffles

6. Storage, Buying Tips, and Substitutes

To keep your tahhiini fresh:

• Store in a cool place or refrigerate after opening—the oils can go rancid over time.
• Expect oil separation—just stir it back in before use.

Shopping tips:

• Choose hulled for smoother texture, unhulled for nutrient density and depth
• Known artisanal brands like Soom Foods (used by chef Mike Solomonov of Zahav) and Seed + Mill offer premium flavors and textures

If you’re out of tahhiini, try substitutes like cashew butter, almond butter, or sunflower seed butter—unfrosted peanut butter works too, especially with a drop of sesame oil for authenticity

Conclusion

Tahhiini, simply a variant spelling of tahini, remains a beloved culinary staple with ancient origins, contemporary relevance, and global appeal. Its nutritious profile and sublime creaminess make it a kitchen superstar across savory dishes, sweet treats, and everything in between.

Whether you’re blending your own at home or choosing a top-tier jar, tahhiini deserves a permanent spot in both your pantry and your recipes.

FAQs

1. Is tahhiini the same as tahini?
   Yes—“tahhiini” is just an alternate spelling of tahini, the sesame seed paste.

2. Should you use hulled or unhulled sesame seeds?
   Hulled yields a smoother, milder paste; unhulled is more bitter but higher in fiber and nutrients

3. How do you store tahhiini after opening?
   Refrigerate it; stir to reincorporate oil—because tahhiini’s high-fat content causes separation

4. Can tahhiini be used in desserts?
   Absolutely—it’s delicious in cookies, brownies, ice cream, banana bread, and more

5. What’s a decent substitute for tahhiini?
   Try sunflower seed butter, cashew butter, unsweetened peanut butter with sesame oil, or almond butter, depending on the recipe