The Superfood Tahin - how to use this, what is it and why is it so healthy?
Tahin is produced by grinding sesame seeds and is therefore simply Sesammus. It is mainly used in oriental, vegetarian and vegan cuisine, is versatile and tastes really delicious.
Tahin has a particularly nutty, tart taste and, with its creamy texture, goes wonderfully well with a wide variety of dishes - whether sweet, spicy or savory. So it is mainly in many Arabic dishes such as hummus, soups or sauces. If you fortify it with a little bit of lemon juice, salt and garlic, for example, it can also be combined with many Asian dishes. Likewise, the sesame is also wonderful as a spread, under cheese or honey. In fact, Tahin can be used as almond paste or peanut butter.
If you want to develop the harsh and slightly bitter taste of Tahin while cooking, pay attention to the processing of sesame seeds on dark, unpeeled seeds. The shell is also rich in fiber and vitamins. Here you will find especially the vitamins E, B1, B2 and B6, as well as a high proportion of iron and calcium. Tahin also contains many valuable minerals such as phosphorus, lecithin, magnesium and iron. In addition, the amino acid methionine, which helps to detoxify the liver, a high percentage of protein and many unsaturated fatty acids such as omega 3 and omega 6, which help in the reduction of inflammation.
But despite its extremely healthy ingredients, it should be noted that the Mus has plenty of calories, not least because of the high proportion of oil.
If one prefers the slightly milder variant, one decides for the already peeled sesame seeds, which one can recognize by their white optics.
As we have already noticed, Tahin suits both hearty and sweet dishes. So it is ideal for example in an oriental dressing with olive oil, water, lemon juice, pepper, salt and turmeric or a bowl with salad, avocado, quinoa and falafel. Likewise, it can be processed with chickpeas to a delicious hummus dip or to an exotic spread. If you prefer sweet, Tahin is also very good in porridge with honey and fruit. Incidentally, the salted version of Tahin is particularly well suited as a fat additive and flavor enhancer for all savory dishes or for tasting soups and sauces, making the consistency of the musm a bit creamier.