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Discussion Starter · #1 ·
I have never cooked with tahini nor eaten anything with tahini. I have a recipe that calls for 1/2 cup of tahini. 15 oz Joyva Tahini @ $6. Is that the usual price?<br><br>
I was looking to purchase tahini online (maybe it'd be cheaper in larger bottles), and i noticed there's <span style="text-decoration:underline;">tahini</span> and <span style="text-decoration:underline;">roasted tahini</span>.. are they the same thing? And then there's <span style="text-decoration:underline;">tahina</span>.. well the bottle says <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2FAl-Wadi-Tahina-Ground-16-Ounce%2Fdp%2FB001E5E2CW%2Fref%3Dpd_sim_gro_2" target="_blank">tahina</a> but the description of the product says tahini. i googled tahina and they said it's different from tahini. Then there's sesame paste. It says tahini is made of sesame paste. But after i bought a sesame paste at a Chinese market, my google search said it's different from the hulled sesame of tahini.<br><img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":huh:"><br><br>
I noticed the reviews of people saying they're bitter. What is the best brand to buy?
 

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I have the Joyva brand too,and yes, it is about that much or more for the cost<br><br>
Tahini is sesame paste-ground sesame seeds; roasted probably just means the seeds were roasted first. you can make it yourself if you have a Vitamix. Not sure about the tahina vs tahini.....maybe like some say soya vs. soy?<br><br>
What's your recipe for that calls for 1/2 cup of tahini?
 

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A few natural foods, or health food stores will sell tahini in little deli dishes by weight. I find it to be a lot cheaper that way.
 

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In arabic, tahini would be pronounced tahina. (طحينة) If you can find a middle eastern market you might be able to get it cheaper there.
 

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Discussion Starter · #5 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Photojess</strong> <a href="/forum/post/2882955"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
What's your recipe for that calls for 1/2 cup of tahini?</div>
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it's for <a href="http://veganfeastkitchen.blogspot.com/2008/10/vegam-mofo-and-homey-new-vegan.html" target="_blank">BRYANNA'S NEW BAKED VEGAN MACARONI AND CHEEZE</a> Scroll down to the ingredients for the sauce..
 

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Don't know if it would work with that recipe (probably wouldn't actually), but sometimes you can thin out a different nut butter and use that instead of tahini. I have a friend who hates the taste of tahini and uses plain old peanut butter in hummus.
 

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I don't know what the deal is with Joyva... or Maranatha brands, for that matter. They are both brown, very bitter, and expensive. Joyva is okay with crackers, but I wouldn't use it in a recipe again. The bitterness kills everything.<br><br>
There is a middle eastern market near my parents house, and that's where I buy tahini now. All of the brands they offer are imported and are white, very creamy, mild and nutty, and they easily pour out of the jar. I pay $8.50 for 32 ounces. It makes amazing hummus and also a great tahini dipping sauce for falafels. Whenever I've eaten in middle eastern restaurants, the tahini based stuff they've brought to the table has been white.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Mojo</strong> <a href="/forum/post/2883256"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I don't know what the deal is with Joyva... or Maranatha brands, for that matter. They are both brown, very bitter, and expensive. Joyva is okay with crackers, but I wouldn't use it in a recipe again. The bitterness kills everything.<br><br>
There is a middle eastern market near my parents house, and that's where I buy tahini now. All of the brands they offer are imported and are white, very creamy, mild and nutty, and they easily pour out of the jar. I pay $8.50 for 32 ounces. It makes amazing hummus and also a great tahini dipping sauce for falafels. Whenever I've eaten in middle eastern restaurants, the tahini based stuff they've brought to the table has been white.</div>
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huh.....didn't know that.....Joyva's all we have around here.....didn't know it was considered bitter compared to other brands, and yes, it is tan colored, not white.....maybe I'll try to make my own. I can get the seeds fairly inexpensively and have a Vita!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>veganizit</strong> <a href="/forum/post/2883013"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
it's for <a href="http://veganfeastkitchen.blogspot.com/2008/10/vegam-mofo-and-homey-new-vegan.html" target="_blank">BRYANNA'S NEW BAKED VEGAN MACARONI AND CHEEZE</a> Scroll down to the ingredients for the sauce..</div>
</div>
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THANKS! Looks good. I like trying new sauces too, so will add this one to the mix to make
 

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Discussion Starter · #10 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Mojo</strong> <a href="/forum/post/2883256"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I don't know what the deal is with Joyva... or Maranatha brands, for that matter. They are both brown, very bitter, and expensive. Joyva is okay with crackers, but I wouldn't use it in a recipe again. The bitterness kills everything.<br><br>
There is a middle eastern market near my parents house, and that's where I buy tahini now. All of the brands they offer are imported and are white, very creamy, mild and nutty, and they easily pour out of the jar. I pay $8.50 for 32 ounces. It makes amazing hummus and also a great tahini dipping sauce for falafels. Whenever I've eaten in middle eastern restaurants, the tahini based stuff they've brought to the table has been white.</div>
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Thanks for the info on Joyva, guess i'm going to return that one. $8.50 for 32 ounces, that's a good price, what brand is that? i might try to look for it at the two middle eastern stores near by. i bought the Joyva at a natural foods store.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>veganizit</strong> <a href="/forum/post/2883264"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Thanks for the info on Joyva, guess i'm going to return that one. $8.50 for 32 ounces, that's a good price, what brand is that? i might try to look for it at the two middle eastern stores near by. i bought the Joyva at a natural foods store.</div>
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The brand of the jar currently in my fridge is "Mid East", but when I go to the middle eastern markets, they always have a few different brands, so I don't think it's about the brand. I think it's about the processing. I think that Joyva might be roasting the sesame seeds which might account for the brown color and more bitter taste. I've tried it in hummus and macaroni and cheez, and didn't care much for it. And using it in a tahini dipping sauce was not right at all.<br><br>
I think it's interesting that I've shopped at 2 different middle eastern markets and both had a good chunk of shelf space dedicated to tahini.... different brands and different sized bottles.... but none of the bottles had brown tahini.<br><br>
For me, Joyva is okay on crackers, but I wouldn't use it in recipes, and definitely never again in hummus. The white stuff is the way to go.
 

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P. butter is a good alternative...while it won't taste exactly like the Tahini you can use it in most recipes interchangeably. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>flvegnewbie</strong> <a href="/forum/post/2885096"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
P. butter is a good alternative...while it won't taste exactly like the Tahini you can use it in most recipes interchangeably.</div>
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Agreed-as long as you don't use too much/dilute the peanut butter with some water or both.
 
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