I am eating four year old tahini as it was fine, no mold, oil covered the paste, smell and taste were good. I imagine I put it in the frig and it was only opened once for use. Nothing rancid or off color, nothing growing inside the jar, even the stuff above the oil line. Is it possible to explain this. No expiration date on the can. Have never seen tahini before, was not prepared to find it separated, considered getting the immersion blender out but did not want to have to clean that twice so patiently sat down with the can and a spoon and incorporated the oil.
Quite the job but accomplished eventually. Read these posts middle of the night when worry about proper storage of tahini woke me. I have one more recipe to try, if the canned chickpeas are still good.
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Please always consult your healthcare provider before making any changes to your diet or adding supplements that may block, restrict, or interfere with any existing medication. About Our Team Contact. Does tahini paste go bad? About The Author: Lisa Williams. Save This To Pinterest! Waaay too long of an explanation, like this is not the realm to do that. Best, Lisa.
Pleased to hear you enjoyed reading it. Glad you liked it. Tahini is a paste produced from grounded and toasted sesame seeds. The seeds are blanched and crushed to separate the bran from the kernel. They are then soaked in salty water where the bran sinks and the floating seeds are collected, which are toasted and grounded to make a thick, oily paste. It is associated with Middle Eastern cooking. It is a major condiment for halva, hummus and baba ghanoush.
It is also used as salad dressing, sandwich spread, dipping sauce like guacamole , hummus, … or drizzled on baked goods such as cakes, brownies and cookies. You can even add it in meat, vegan and pasta dishes. It is healthy as The Guardian states that tahini paste has more proteins than most nuts.
It is rich in vitamin B which provides energy and boosts brain activity and vitamin E which prevents heart diseases and strokes. It also contains important minerals like calcium, magnesium and iron. The darker and unprocessed version with no additional ingredients is referred to as raw tahini. It has a slightly bitter and stronger taste but is healthier. Tahini paste can be used in different ways. Just a spoonful combined with lemon juice , water and a dash of garlic can add flavor to any meal.
Therefore, it is found in many kitchens in large quantities. It should be kept in a cool and dry area away from direct sunlight and heat sources like the stove or oven. Kitchen cabinets and pantry are the best places to store an unopened bottle. A few minutes of blending and the paste will be back to its creamy consistency. Of course, you can always stir it with a fork or a whisk, but that will take much longer. After opening, it stays good until the printed date or for at least 5 to 6 months.
Also, refrigeration helps keep its quality better. Similarly to nut butters, tahini degrades in quality over time. Because of that, you will more likely decide to throw it out for quality purposes, not because it is unsafe to eat. Jars of tahini usually come with a best-by date. That date informs us of how long the product should maintain freshness. Of course, that date is a rough guess and tahini can easily last a few months longer. Furthermore, some manufacturers add stabilizers and preservatives to the paste, which makes it retain quality even longer.
You can store both unopened and open tahini at room temperature , like in the pantry or a cupboard in the kitchen. Both are fine. That said, there are certain pros and cons of refrigerating tahini.
If you refrigerate your tahini, it becomes much thicker. Of course, you might leave your tahini jar on the counter for a few hours so that it warms up and becomes thinner, or heat it in a bowl of hot water, but neither is ideal.
Long story short, if you like convenience — no warming up, long stirring, and so on — you probably should leave yours at room temperature. That said, refrigeration helps keep the quality of the sesame seed paste for longer. So if your main goal is to retain its quality for as long as possible, or you expect to have it opened for more than a year, refrigeration might be for you. Those rules apply to all food products prone to rancidification, and tahini is no different.
In addition, if your tahini is quite old like more than six months past its date , you might no longer be comfortable eating it.
Last, even if your tahini seems quite okay, its quality might not be good enough anymore. That said, there are a couple of things that you might find a bit disturbing but are totally fine for tahini. Tahini is made of sesame seeds and sometimes a bit of salt and oil. Discarding that separated oil is a terrible idea, unless you like dry tahini.
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