pastry with black tahini ice cream filling

Tahini is a staple ingredient in the cuisines of the Mediterranean and Middle East; the earliest known mention dates back to 3500 BC. A paste made from ground sesame seeds, it’s often blended into classic dips, such as hummus and baba ghanoush. Chefs worldwide recognize the versatility of this simple but flavorful and nutritious ingredient.

The most obvious difference between black tahini and regular tahini would be black sesame seeds vs. white sesame seeds. Sesame seeds have an exterior coat that can be removed. This coat is known as the hull, also called a shell or husk. Unhulled seeds are prepared in their natural state with their shells intact, while hulled seeds have their shells removed before use.

Because the hulls haven’t been removed, black tahini has more body and texture. Grinding sesame seeds turns them into a thick, oily paste similar in texture to natural peanut butter. Black tahini is an amazing way to incorporate a rich, nutty flavor and interesting color to many different foods. Compared to tahini, black tahini is a bit smokier, a bit sweeter and a bit more palatable. Black sesame seeds are more bitter in taste compared to white sesame seeds, with a much more intense and almost burnt flavor. The big difference in flavor between hulled and unhulled sesame seeds is the result of oxalates in the hulls, which have a bitter flavor.

Tahini is best known for its starring role in hummus, but it’s not all that tahini can do. Black tahini can be used to season everything from salad dressings to desserts such as ice cream, or cupcakes and brownies, as its more robust flavor works well in sweet baked goods. As black tahini has become more easily available, chefs continue to find more ways to use this versatile ingredient in the kitchen.