How do i store tahini

How do I know if it is still good???? Do you know? I totally appreciate your in-depth description! Hard to believe people would give you a hard time about it. What a terrific article and VERY informative. Wish I had known about using the food processor to mix it together before 30 minutes of effort. My jar had no instructions about what to do after it was open so your information was very helpful. I thought this was an excellent article, and I appreciated the in-depth explanation.

I just finished a small mason jar sized batch of tahini that I made probably 2 years ago. It did not look like yours though. I just toasted the seeds then put them in a Breville Boss blender and it looked like nut butter, but dry.

Was super tasty…. It helped me determine whether my canned Tahini was still good after years! Now on to making some tasty hummus…. Hope the hummus turned out well. I too enjoyed the post. Had no idea about expiration of tahini paste. Did the taste and smell test. My unopened Tahini was on shelf for several years. I just opened it and it separated, with the solid part very firmly in the bottom of the jar. Any suggestions? No unsightly mold or smells, but I need it to blend back into the condition it should be in!

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. Together with the rest of the HHV team, my aim is to bring you the very best information about veganism on the web. So, whether you are just thinking about going vegan or have been living animal-free for years, I hope you find our articles both informative and entertaining.

Welcome to the gang! Because of that, you should store your homemade tahini in the fridge and use it within 4 weeks of making. Better safe than sorry. 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. Instead, you need to stir that oil back into the paste. Want to see how separated tahini looks like? Check the the photos near the beginning of the article. Like peanut butter , tahini that has lost its freshness will lose its smooth consistency and begin to harden.

You will mostly notice this with paste that has stayed too long or has been exposed to the elements. This is why it is important to tightly seal your jar of tahini after every use. You should also try to consume your sesame paste within the shortest time after opening the jar. Mold on food is never a good sign. The oil in Tahini indeed makes it difficult for mold to grow in there but this does not completely rule out the possibility of mold growth. In particular, check around the lips of the jar where it is exposed to air and moisture, which are the perfect conditions for mold growth.

Do not be tempted to just wipe the mold spores and continue using the Tahini. It is best to be safe and throw away that moldy jar. Tahini is not the cheapest condiment but you are better off not consuming mold-contaminated food.

Proper storage is the surest way to keep your Tahini fresher for longer. This way, you can enjoy your sesame condiment well past the best-by date.

Many people like to refrigerate tahini and although there is nothing wrong with this, the best place to store is a pantry or kitchen cabinet. Tahini requires a cool, dry place, away from direct sunlight, heat, and humidity. You should always keep an eye on the best-by date and expiry date if your particular brand has one. Be sure to keep your jar tightly sealed to prevent oxidation as this can lead to rancidity.

As we mentioned earlier, tahini has a relatively long life so it is not necessary to store it in the refrigerator. Of course, if you have homemade tahini at hand, we recommend refrigerating right away and consuming it within a few days. Refrigeration might be a good choice if you live in a warm climate or during the summer. If you choose to go this route, be sure to tightly seal the jar before sticking it back in the fridge. Leaving the cap on loose will let in moisture and increase the risk of mold growth.

Keep in mind that tahini is sensitive to temperature changes so you will need to minimize the act of removing the tahini and putting it back in the fridge. If possible, scoop enough paste for the day and leave the rest in the fridge. You should always store tahini in an airtight container to keep moisture, oxygen, and other contaminants away. For store-bought tahini, you can always store it in its original container.