Sesame Paste

Appears in

Sauces

By James Peterson

Published 1991

The better-known version of sesame paste, tahini, sold in Middle Eastern groceries, is made from raw sesame seeds and has a rather delicate flavor. In Asian cooking, it is preferable to use sesame paste made from toasted seeds. Toasting and grinding sesame seeds is not terribly difficult (see Japanese Sauces), but Chinese sesame paste (on some bottles called “sesame butter”) is made from roasted seeds and makes a good substitute for homemade.