SEEING-TO-BELIEVE
Head Chef
have you ever added tahini to a smoothie?
have you made the cookies by yourself?
what are your favorite tahini brands and why?
By "white" sesame seeds I was referring to the ones that have had the hulls, or skins, removed. Years ago I tried the natural sesame seeds, that still had the skins, but they really didn't taste as good. And another strange thing I found out was that toasting the natural seeds, with the skins still on, doesn't result in that flavor you get from toasted white seeds. Black seeds I only use in small amounts, mostly for the appearance, as they only get a little of that toasty flavor. I never thought about making tahini with them, but there probably is some out there somewhere!pepperhead212
i think that making your own tahini means that you will eat the skin of the sesame too.
when they produce it in a factory i think the remove it