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Foodbank Donation

This pandemic has been very hard on many families in the London area. It is a blessing to be in a position to help  in our community with a donation to the Foodbank.  We believe in doing our part to help others the best way we can.  We are all Canadians, One Family, We will get though it TOGETHER!

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100% Sesame Paste

Outstanding Quality

Tahini, called "tahina" in some countries, appears prolifically in the cuisines of the Mediterranean and Middle East; the earliest known mention of it 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. Tahini-based sauces appear widely in Armenian, Turkish, Iraqi, Cypriot, Greek, East Asian, and Indian fare, and creative cooks worldwide recognize the versatility of this simple but flavorful and nutritious ingredient.

What Is Tahini?

Truly Top-Notch

Grinding sesame seeds turns them into a thick, oily paste similar in texture to natural peanut butter. Essentially sesame seed butter, tahini adds a nutty flavor and creamy texture to recipes ranging from savory to sweet.

How to Use Tahini

Only the Best

You can eat good tahini right from the jar, but it might be best enjoyed in the classic manner as a main ingredient in hummus, or more adventurously, drizzled over fruit, swirled into cheesecake, or as a marinade for chicken or lamb.

In Israel, residents and tourists ladle an herbaceous tahini sauce over pitas packed with falafel; it's also a favorite topping for vegetables and sometimes even fries. You can stir it into soup to add non-dairy creaminess, use it to thicken a smoothie, or simply spread it on toast. Or make a versatile tahini sauce by combining it with lemon juice, olive oil, and seasonings to create a spread for sandwiches, a marinade for meats, or a simple dip for vegetables.

What Does It Taste Like?

Tahini resembles natural peanut butter in appearance, but it's not inherently sweet like nut butters. It has the earthy, nutty flavor of sesame seeds but with a tinge of bitterness (although if it tastes unpleasant or astringent, it's past its prime). Tahini made from roasted sesame seeds generally tastes milder than tahini made from raw or unhulled seeds.

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