Raw Tahini:
The Raw Gourmet and Tahini
by Nomi Shannon
In North America, sesame seeds are best known as a topping for rolls and bread, but in other parts of the world they are an important source of high quality protein and edible oil. Sesame seeds are made up of 55% oil and 45% protein. The extracted oil is known for its long shelf life, probably due to its anti-oxidant properties.
Whole sesame seeds are commonly ground into a butter, called tahini, that has a consistency a bit thinner than peanut butter. Available roasted or raw, the healthiest choice would be tahini made out of raw hulled sesame seeds, with nothing added, subtracted or refined.
Interest in sesame tahini was sparked by an interesting discovery. During both World War II and the Korean war, Turkish aviators became well known for their physical and mental endurance. 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 Americans to hummus, a chick-pea-tahini spread or dip that is a staple in the mid-east, and baba-gannouj, which contains eggplant and tahini.
Rich in Lecithin, vitamin E and calcium, tahini contains all the essential amino acids, making it a high quality protein. It is easily digestible 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 can be used as a 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. Most 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 degrees 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.)
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 very labor intensive crop, as its popularity in this country increases, so probably will the price.
Currently tahini is only 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.
Nomi Shannon, A.K.A. The Raw Gourmet, is the author of the best selling raw vegan book The Raw Gourmet, and co-author of Raw Food Celebrations. In 2008, Nomi received three ‘Best of Raw Awards’ for Best Raw Educator, Favorite Raw Chef and Favorite Raw Book (for Raw Food Celebrations).
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Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.
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