Homemade Tahini - what kind of sesame seeds?

[ClimberKJ]

I've been making my own tahini, using it as dips and for Goddess Kale chips. I have both brown and white sesame seeds. The brown seem to be more bitter, the white with a more mellow taste. I enjoy both of them, but was wondering, technically, which ones are used for the tahini sold in stores?

[Allisonheck]

The light brown ones.

[Allisonheck]

The light brown ones.

or white ones!

[joyce09]

I've been making my own tahini, using it as dips and for Goddess Kale chips. I have both brown and white sesame seeds. The brown seem to be more bitter, the white with a more mellow taste. I enjoy both of them, but was wondering, technically, which ones are used for the tahini sold in stores?

will you share your tahini recipe?

[skier2]

will you share your tahini recipe?

Use 1/2 of each type of seed.

[ClimberKJ]

I grind up sesame seeds in a coffee grinder, then put them into the food processor. I turn it off frequently to scrape the edges, but it will turn into a paste in no time. Not sure how long that can last in the fridge since I usually eat it up relatively quickly. 3 or so days before I am ready to use it, I put it back in the food processor with some sesame oil to make it easier to spread.

[cacaolover]

You could user either sesame seed. I know we have a local raw food company that makes both and sells them at my local health food store. It would really depend on your taste and what you like. The most commonly used is the light sesame seed. Enjoy!

[Mary Kay]

hulled or unhulled?

Mary Kay

[kaybee]

dunno if the white ones are really raw...thought they were warm temperature dried