Which seeds are used to make tahini paste?
"into a bar resembling peanut brittle and sold in stores and street corners. Sesame is a popular and essential ingredient in many Middle Eastern cuisines. Sesame seeds are made into a paste called ""tahini"" (used in various ways, including ""hummus bi tahini"") and the Middle Eastern confection ""halvah"". Ground and processed, the seed is also used in sweet confections. Sesame is also a common component of the Levantine spice mixture ""za'atar"", popular all throughout the Middle East. In South Asian, Middle Eastern, and East Asian cuisines, popular confectionery are made from sesame mixed with honey or syrup and roasted into"
"Tahini cookie Tahini cookie is a cookie made of tahini, flour, sugar and butter and usually topped with almonds or pine nuts. The traditional way to prepare tahini cookies is to combine flour, sugar and butter until it creates a crumbly mixture before adding in the raw tahini. Balls of dough are then shaped into round, flat cookies, oftentimes with almonds or pine nuts pressed into them. The baked cookie resembles a shortbread. In Turkey, this pastry is called tahin kurabiyesi, which contains rose water, orange blossom water and olive oil in addition to the tahini and aforementioned ingredients. They"
"created by toasting pumpkin seeds, grinding them to a powder, and blending with a broth of epazote. However, prior to blending, the toasted, ground seeds have their oil extracted by mixing the powder with a small amount of water and squeezing the resulting paste with your hands. This oil is collected and reserved for use as a garnish. After the tortillas have been dipped in the pumpkin seed sauce and filled, the dish is topped with a cooked tomato-chile sauce. Traditionally, the chile used in this sauce is the habanero. Finally, the reserved oil is sprinkled on top. In the"
"in India. However, they are also ground into powders for thickening savory sauces and flavoring batters, and stewed into rich, meaty kormas. Charoli seeds are used in the Ayurveda and Unani systems of medicine. Buchanania lanzan Buchanania lanzan is a deciduous tree which produces seeds edible by humans. It is known as Chironji (or Charoli). These almond-flavoured seeds are used as a cooking spice primarily in India. ""Buchanania lanzan"" is cultivated across India, primarily in the northwest. After the hard shell is cracked, the stubby seed within is as soft as a pine nut. The charoli seed is lentil-sized, is"
"are served as a Turkish pastry. Tahini cookie Tahini cookie is a cookie made of tahini, flour, sugar and butter and usually topped with almonds or pine nuts. The traditional way to prepare tahini cookies is to combine flour, sugar and butter until it creates a crumbly mixture before adding in the raw tahini. Balls of dough are then shaped into round, flat cookies, oftentimes with almonds or pine nuts pressed into them. The baked cookie resembles a shortbread. In Turkey, this pastry is called tahin kurabiyesi, which contains rose water, orange blossom water and olive oil in addition to"
"""beigli"" (also spelled ""bejgli""). Poppy seed hamantashen were the main traditional food eaten by Ashkenazi Jews at Purim until the filling was replaced by other fruit and nut fillings. Poppy seed pastries are common in Jewish bakeries and delicatessens throughout the United States. In Indian cuisine white poppy seeds are added for thickness, texture and also give added flavor to recipes. Commonly used in the preparation of korma, ground poppy seeds, along with coconut and other spices, are combined as a paste to be added at the last stage of cooking. It is quite hard to grind the seeds when"
"(sabudana), and Rajgira (Amaranth) is used to make a thalipeeth on Hindu fasting days. Thalipeeth Thalipeeth is a type of savoury multi-grain pancake popular in Western India. The dough is prepared from a flour called Bhajanee made from roasted grains, legumes and spices. For bhajanee, the grains include rice, wheat, bajra, and jowar. Legumes include chana and urad. Coriander seed and cumin seeds are the preferred spices in making bhajanee. When preparing the thalipeeth dough onion, fresh coriander and other vegetables and spices are added. Thalipeeth is usually served with white water buffalo milk butter, ghee or yogurt. The dish"
"called ""tahin-pekmez"". Due to its high-caloric nature, it is served as a breakfast item or after meals as a dessert to dip pieces of bread in, especially during the wintertime. In Iraq, tahini is known as ""rashi"" and is mixed with date syrup (rub) to make a sweet dessert usually eaten with bread. Tahini is called ""ardeh"" () in Persian and ""harda"" in Kuwait. In Iran it is used to make ""halvardeh"" (), a kind of halva made of tahini, sugar, egg whites, and other ingredients. It is also eaten during breakfast, usually with an accompanying sweet substance, usually grape"
"and vary in color from dark brown to black. They are flavorful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as ""rai"". The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavor. The seeds have a significant amount of fatty oil, mainly Oleic acid. This oil is used often as cooking oil in India, it is called ""sarson ka tel"". In Ethiopia, where it is cultivated as a vegetable in Gondar, Harar and Shewa, the shoots and"
"used widely across West Africa, used in a manner not unlike a bouillon cube. It is usually prepared by women over the course of several days, traditionally from néré (Parkia biglobosa) seeds. It can be made from other kinds of seeds, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. The fabrication process involves boiling, cleaning and then packing away to ferment – the fermentation process giving it a pungent smell and at the same time a rich, deep ""umami"" or savory flavour is developed. Salt can be added to the"
"syrup, date syrup, honey, jams, etc. Ardeh and halvardeh are among the souvenirs of the Iranian cities of Yazd and Ardakan. In Cyprus, tahini, locally known as ""tashi"", is used as a dip for bread and in ""pitta souvlaki"" rather than ""tzatziki"", which is customary in Greece. In Greece, tahini () is used as a spread on bread either alone or topped with honey or jam. Jars of tahini ready-mixed with honey or cocoa are available in the breakfast food aisles of Greek supermarkets. In Israel, tahini ( ""t'hina"") is a staple foodstuff that was introduced by Arab Jews ."
"pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the ""Kanz al-Fawa'id fi Tanwi' al-Mawa'id""; and a purée of chickpeas and tahini called ""hummus kasa"" appears in the ""Kitab Wasf al-Atima al-Mutada"": it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight, which presumably gives it a very different texture from ""hummus bi tahina"". Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in"
"protein, and 14% water. The seeds contain B vitamins in rich content, particularly thiamin at 43% of the Daily Value (DV), and numerous dietary minerals, such as manganese (116% DV) and phosphorus (63% DV). The most common use of the seed is in the form of lotus seed paste (蓮蓉), which is used extensively in Chinese pastries as well as in Japanese desserts. Dried lotus seeds must be soaked in water overnight prior to use. They can then be added directly to soups and congee or used in other dishes. Fresh lotus seeds are sold in the seed heads of"
"spice mixture composed of fennel seeds, fenugreek seeds, nigella seeds, cumin seeds, and black mustard seeds. This mixture is more convenient for vegetarian dishes and fish preparations. The use of spices for both meat and vegetable dishes is quite extensive and includes many combinations. The combination of whole spices, fried and added at the start or finish of cooking as a flavouring is special to each dish. Whole black mustard seeds and freshly ground mustard paste are also a typical combination. A pungent mustard sauce called kashundi is sauce for snacks or sometimes makes a base ingredient for fish dishes"
"which is prepared on the occasion of Eid festivity to deliver the real traditional taste of their homemade confection. The texture of this sweet is really similar to toffee and other homemade confection but the taste is really different. Step 1 In a flat-bottomed aluminium deep pan put all the pre-selected ingredients for Hunihakuru (Coconut sugary paste), made by ground tendered coconuts (Gabulhi Huni), toddy based suger (Dhiyaahakuru), and Pandan leaves (Raabaafai) for additional flavours. Melt on a very low flame, whisk all the ingredients by a wooden spoon until it becomes thick, dough coconut sugary paste. Step 2 Keep"
"Buchanania lanzan Buchanania lanzan is a deciduous tree which produces seeds edible by humans. It is known as Chironji (or Charoli). These almond-flavoured seeds are used as a cooking spice primarily in India. ""Buchanania lanzan"" is cultivated across India, primarily in the northwest. After the hard shell is cracked, the stubby seed within is as soft as a pine nut. The charoli seed is lentil-sized, is slightly flattened and has an almond-like flavour. Though they can be eaten and used raw they are often toasted or roasted before use, as this intensifies the flavour. They are commonly used in sweets"
"is made of cumin, black pepper, cardamom and coriander. The mixture for coffee is made from aniseeds, fennel seeds, ginger and cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes. In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger. Hawaij Hawaij (, ), also spelled Hawayej or Hawayij, is the name given to a variety of Yemeni ground spice mixtures used primarily for soups and coffee. Hawaij is used extensively by Yemenite Jews in Israel"
"of better flavour than those where the young leaves are green. In China And Southeast Asian countries such as Malaysia, the young leaves of Toona Sinensis or commonly known as Chinese Mahogany is used to make Toona Paste is used as a condiment for the following purpose:<br> 1. To serve with plain rice porridge as breakfast and simple meals.<br> 2. To enhance the flavour of a dish or soup. Normally common dishes made with Tonna paste are Chinese Mahogany Fried Rice, Chinese Mahogany Beancurd, Chinese Mahogany Mushroom Soup. The timber is hard and reddish; it is valuable, used for furniture"
"vegetables, salads, and poultry. In some cultures, the black seeds are used to flavor bread products, and are used as part of the spice mixture ""panch phoron"" (meaning a mixture of five spices) and alone in many recipes in Bengali cuisine and most recognizably in ""naan"". ""Nigella ""is also used in Armenian string cheese, a braided string cheese called ""majdouleh"" or ""majdouli"" in the Middle East. Archaeological evidence about the earliest cultivation of ""N. sativa"" is unrecorded, but ""N. sativa"" seeds were found in several sites from ancient Egypt, including Tutankhamun's tomb. Seeds were found in a Hittite flask in"
"is one of those rice recipes. Later on, it was adopted in Indian cuisine and became so popular that the recipe is now cooked daily by almost every Indian family. Jeera rice Jeera rice or Zeera rice is an Indian and Pakistani dish consisting of rice and cumin seeds. It is a popular dish in North India and Pakistan as an everyday rice dish. It is easy to prepare, unlike biryani. ""Zeera"" is the Hindi-Urdu word for cumin seeds, sometimes pronounced as ""Jeera"". The ingredients used are rice, cumin seeds, vegetable oil, onions and coriander leaves. Cumin seeds are fried"
"in colour between the lightly coloured groundnut and the somewhat darker mustard oil and the other white oils. However, depending on type of food, ""ghee"" (clarified butter) is often used, e.g., for making the dough or for frying bread. Mustard paste, ""holud"" (turmeric), ""poshto"" (poppyseed), ""ada"" (ginger), ""dhone"" (coriander, seeds and leaves) and ""narikel"" (ripe coconut usually desiccated) are other common ingredients. The ""panch phoron"" is a general purpose spice mixture composed of ""sorshe"" (mustard seeds), ""jira"" (cumin), ""kalo jira"" (black cumin, also known as nigella), ""methi"" (fenugreek) and ""mouri"" (aniseed). This mixture is more convenient for vegetarian dishes and"
"and only the more important compounds will be discussed herein. These are generally mustard oils, which are characterized by a burning taste; their principal occurrence is in mustard and ""Tropaeolum"" seeds. Sinigrin, or the potassium salt of inyronic acid not only occurs in mustard seed, but also in black pepper and in horseradish root. Hydrolysis with baryta, or decomposition by the ferment myrosin, gives glucose, allyl mustard oil and potassium hydrogen sulfate. Sinalbin occurs in white pepper; it decomposes to the mustard oil, glucose and sinapin, a compound of choline and sinapic acid. Jalapin or scammonin occurs in scammony; it"
"as ""Agaricus bisporus"" and oyster mushrooms (""Pleurotus"" spp.) are cultivated. Mould fungi are the source of the meaty (umami) flavour of the soybean products tempeh, miso and soy sauce. Tempeh has been produced in Java since the 13th century. Like tofu, it is made into protein-rich blocks, but these have a firm texture and earthy flavour, since (unlike tofu) the whole beans are retained, providing a higher content of dietary fibre and vitamins. Miso too is rich in protein, vitamins and minerals. It is fermented from a mixture of soybeans and cereals, forming a soft paste used to flavour soups"
"Manipur, black sesame is used in the preparation of ""chikki"" and cold-pressed oil. In Assam, black sesame seeds are used to make ""til pitha"" and ""tilor laru"" (sesame seed balls) during ""bihu"". In Punjab and Tamil Nadu, a sweet ball called ""pinni"" in Urdu and ""ell urundai"" in Tamil, ""ellunda"" in Malayalam, ""yellunde/Chigali"", (sesame ball, usually in jaggery), is made of its seeds mixed with sugar. It is eaten in various forms during the festival of Makar Sankranti. Also in Tamil Nadu, sesame oil used extensively in their cuisine, ""milagai podi"", a ground powder made of sesame and dry chili"
"After tempering, other ingredients are added to the fried spices to be coated in the mixture. Panch phoron Panch phoron is a whole spice blend, originating from the Indian subcontinent, used especially in the cuisine of Bangladesh, Eastern India and Southern Nepal. The name literally means ""five spices"" in Maithili (""paanch phorana""), Nepali (""Padkaune Masala""), Assamese (""pas phoṛôn""), Bengali (""pãch phoṛon"") and Odia (""panchu phutana""). All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a"
"matures it becomes sweeter and less sour (acidic) and the ripened fruit is considered more palatable. In Western cuisine, it is found in Worcestershire Sauce and HP Sauce. Tamarind paste has many culinary uses including a flavoring for chutnies, curries, and the traditional sharbat syrup drink. Tamarind sweet chutney is popular in India and Pakistan as a dressing for many snacks. Tamarind pulp is a key ingredient in flavoring curries and rice in south Indian cuisine, in the Chigali lollipop, and in certain varieties of Masala Chai tea. Across the Middle East, from the Levant to Iran, tamarind is used"
"paste of onions, tomatoes, ginger and garlic shallow fried in refined sunflower oil. It is a basic paste used for most North Indian dishes. It is suitable for all tomato-based dishes. The ‘Aashirvaad’ Multi-Purpose Cooking paste is available in Delhi, Chennai, Hyderabad, Bengaluru, Kolkata, Ahmedabad, Mumbai and Pune at grocery outlets. It is available in pouch size of 100g and 280g bottle. Aashirvaad Aashirvaad is a brand of staple food and kitchen ingredients owned by ITC Ltd. The Aashirvaad range of products include Atta, Salt, Spices and Instant mixes. ITC entered the branded Atta market with the launch of Aashirvaad"
"Mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may not becolored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (""Brassica nigra""), brown Indian mustard (""B. juncea""), or white/yellow mustard (""B. hirta/Sinapis alba""). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. These mustard seeds are known in Hindi, Urdu, and Punjabi as ""sarson"" (Indian colza, ""Brassica rapa"" subsp. ""trilocularis"", syn."
"or ""shorsher tel"" is the predominant cooking medium. Mustard seeds are also essential ingredients in spicy fish dishes like ""jhaal"" and ""paturi"". ""Raai"" (Gujarati), ""Mohari"" (Marathi: ), ""aavalu"" (Telugu: ఆవాలు), ""kadugu"" (Tamil: கடுகு), or ""sasive"" (Kannada:), ""kadugu"" (Malayalam: കടുക്) variety of Indian pickle consisting mainly of mangoes, red chilli powder, and ""aavaa pindi"" (powdered mustard seed) preserved in mustard oil, is popular in southern India with its origin in Andhra Pradesh. Mustard seeds generally take eight to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow"
"extracted seed oil is carried out. The oil has a yellowish colour and tastes similar to groundnut oil. Because of its high content of γ-tocopherol, the oil is very stable and becomes rancid only slowly. This oil is interesting as cooking oil and margarine. Constituens of seeds The seeds are usually dried for used as flavouring agent in West and Central African food dishes. The whole seeds are pounded in a pestle and mortar and the paste of ground seed is added as a thickener for soups and stews. The prepared seeds (either pounded in a pestle and mortar or"
"and as ""xawaash"" is employed in many Yemeni and Somali dishes. Hawaij includes aniseeds, fennel seeds, ginger, and cardamom. Yemeni cuisine is often prepared hot and spicy with the use of chili peppers, cumin, coriander seeds, turmeric, and other spices. Herbs such as fenugreek, mint, and cilantro are also used. Fenugreek is used as one of the main ingredients in the preparation of a paste or sauce called ""holba"" (also spelled ""hulba""). A popular spice used in breads (including ""kubane"" and ""sabayah"") is black cumin, which is also known by its Arabic name ""habasoda"" (""habbat as sowda""). ""Bint Al-Sahn"" (""sabayah"")"
"used to make a dry chutney which is used as an accompaniment with breads such as chapati. They are also used as a spice in some curries. In Ethiopia, an infusion made from roasted and ground niger seeds, sugar and water is used in treating common colds. A paste or gruel made from ground niger seed, mixed with ground flaxseeds (Amharic: ""telbah""), is traditionally used in Ethiopia in treating leather. The seed's oil is widely used for industrial purposes such as soap making, paints preparations and preparation of different types of emulsions. The seed is used as bird food. As"
"be used as a thickener in stews or mixed with cereals for making bread. Also known as Majuphal in Indian traditional medicine, manjakani has been used as dental powder and in the treatment of toothache and gingivitis. The so-called ""Aleppo tannin"" is Tannic acid gained from Aleppo oak galls, which displays unique chemical properties essential in the preparation of gold sols (colloids) used as markers in Immunocytochemistry. Nowadays, gallnut extracts are also widely used in pharmaceuticals, food and feed additives, dyes, inks, and metallurgy. The galls from ""Quercus infectoria"" contain the highest naturally occurring level of tannin, approx. 50–70%, syringic"