“An opened glass of Tahini, stored in the fridge … how long will it take until it expires?”
Tahini is a thick paste made of ground, often roasted sesame seeds. It originates in the Middle East.
You will find Tahini in most supermarkets – check the aisles for specialties and ethnic foods or visit an oriental store, where you will usually discover it in the condiment section.
With expiration dates, it is usually best to stick to the manufacturer’s recommendation.
Most organic tahini brands are made without preservatives or stabilizers.
In general, they should keep in the refrigerator for about 6 months and there are also brands which may be kept for up to 1 year.
Some brands claim their tahini will last for up to 2 years – those are likely to have added preservatives, check the list of ingredients to be sure.
It is easy to recognize whether tahini has gone off, because it would smell rancid.
While it can still be consumed, is not going to taste good, but rather bitter.
If this happens before the expiry date, it is best to open a new jar or simply make tahini – or nut butter – yourself:
RECIPE FOR TAHINI
Sesame seeds come in many forms – hulled, unhulled, white, black, raw, sprouted or roasted. For tahini paste, you can use any variation, each one resulting in a different flavour, texture and color.
Usually, tahini is made from white, hulled sesame seeds. This will give the tahini paste a smooth texture and lighter color, yet less nutrients than tahini made from natural, unhulled seeds.
Tahini made from unhulled seeds will have a richer taste, for some it is a little bitter though. To reduce bitterness, you can toast the seeds before grinding them.
Ingredients:
1 cup sesame seeds
4 TBSP neutral oil, such as mild olive oil – add a dash of sesame oil for extra flavour
1 pinch of sea salt
Preparation:
Grind the sesame seeds to a crumbly consistency.
Use a coffee grinder, your blender, or mortar and pestle.
Add a bit of oil, blend for a minute or two, then add some more oil, until the mixture is smooth and thick.
Obviously, add more oil by the TBSP if you like tahini to be a bit more liquid and runny, and less if you want a really thick paste.
Store refrigerated for up to 2 months.
Stir before using.
Notes:
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!