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Shelf life? Peanut butter lasts awhile in the closet, what about this? — Preceding unsigned comment added by 209.227.3.15 ( talk • contribs) 12:20, 13 July 2006 (UTC)
I deleted the following paragraph:
"In Greece and in Cyprus, Tahini is served with pitta (or traditional Cypriot bread in Cyprus) as an appetizer in tavernas, usually accompanied by Greek village salad, olives and tzatziki, or taramosalata in fish tavernas. Tahini is often used with lemon as a dressing for village salads, and is also used to dress souvlaki in pitta."
I don't know who wrote this nonsense.Tahini is presented like is traditional greek food, instead it was totally unknown until a few years ago when they started selling it to the some food stores, and this only because the vast number of recent muslim emmigrants consume it.I learnt myself tahini in the ...UK.
Antonis Sotiriadis
Δεν ξέρω ποιος έγραψε αυτές τις βλακείες.Το ταχίνι παρουσιάζεται σαν παραδοσιακό ελληνικό φαγητό,αντιθέτως ήταν εντελώς άγνωστο μέχρι πριν από λίγα χρόνια όταν άρχισαν να το πωλούν σε καταστήματα κι αυτό μόνο και μόνο επειδή ο μεγάλος αριθμός των προσφάτως αφιχθέντων μουσουλμάνων μεταναστών το καταναλώνει.Εγώ έμαθα το ταχίνι στο ....Ηνωμένο Βασίλειο.
Αντώνης Σωτηριάδης — Preceding undated comment added 10:10, 22 February 2007 (UTC)
I've done some checking, and Tahina does not appear to be the same thing as Tahini. Tahina starts with Tahini, and then adds lemon juice and other spices to it. The two are not interchangable. I don't believe that Tahina should redirect to this article, because it gives the mistaken impression that the two are the same. Which, while similar, are completely different when used in cooking. -- Jmccorm 21:38, 24 June 2007 (UTC)
A recent addition to the article reads:
Though the Semitic roots are no doubt related (grinding, flour, etc.), I'd think the Hebrew tehina is a recent borrowing from the Arabic in the sense of sesame paste, in which case I see no reason to include it in the article. -- macrakis ( talk) 22:48, 3 November 2008 (UTC)
"In Greece and Cyprus, tahini is mixed with a sort of pastry along with sugar making a sweet dessert or breakfast side dish."
Guys, you have a lot of fantasy...Can you tell me the name of this pastry? —Preceding unsigned comment added by 91.140.98.25 ( talk) 20:56, 23 January 2009 (UTC)
Quite nice spread on bread but not so good for the really runny ones.
Also iv'e seen it as tahini and tahin, is there a difference caused by the extra 'i'? Alan2here ( talk) 17:55, 27 May 2009 (UTC)
I have seen "tahini sauce" representing a completely different product, appearing to be a kind of shredded sauteed onion sauce, brown in colour.
Drsruli ( talk) 00:21, 14 March 2022 (UTC)
For now I was WP:bold, and removed it (since I didn't see a recipe link on more high traffic articles)
If it is a valid link, I have more to add... Talgalili ( talk) 18:15, 8 October 2010 (UTC)
I will edit the following...
"Because East Asian sesame paste is made from unhulled seeds, it is more bitter than tahini."
This is not true. Chinese and East Asian sesame paste is usually made from black sesame which is toasted seeds not unhulled seeds. The additional flavour comes from the charred seed. This is what I buy in southern China and have seen in nearby countries. — Preceding unsigned comment added by 202.40.218.20 ( talk) 08:11, 23 November 2011 (UTC)
I haven't done much research but have noticed that the calcium content in tahini varies greatly.
After a little research I found: "One ounce of toasted sesame kernels (hulled seeds) contains 37 milligrams of calcium, whereas one ounce of whole, toasted and roasted seeds contains a whopping 281 milligrams of calcium." http://www.vrg.org/journal/vj96jul/vj967hot.htm
I hope someone can include this in the article. — Preceding unsigned comment added by 98.249.0.238 ( talk • contribs) 17:11, 22 June 2012 (UTC)
the article states " Tahini is an excellent source of copper, manganese and the amino acid methionine.[12] Tahini is a source of the healthy fatty acids omega-3 and omega-6. " however, the article on omega-6 states that omega-6 is harmful and causes cancer. so is it healthy, or harmful? 50.47.115.161 ( talk) 04:22, 20 April 2014 (UTC)
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Sarah Valvano. — Preceding undated comment added 00:21, 14 December 2016 (UTC)
No mention of heavy metal content, no mention of Sesamin, Arsenic, Cadmium, Lead, other heavy metals. Sesame seeds at least sometimes contains a lot of one of them!
"Tahini is an excellent source of calcium, manganese and the amino acid methionine.[12] Tahini is a source of healthy omega-3 and omega-6 fatty acids.[13] Tahini in a jar with natural oil separation visible at the top
Tahini made from raw sesame seeds is lower in fat than tahini made from roasted seeds.[14][15]
Tahini's relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats.[16]"
"Sesamin is a lignan derived from sesame seeds (Sesamum indicum) that appears to inhibit vitamin E metabolism, which causes a relative increase in circulating levels of γ-tocopherol and γ-tocotrienol; it shows most promise in augmenting the efficacy of vitamin E supplements". 91.155.24.127 ( talk) 11:47, 15 April 2017 (UTC)
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According to
MOS:FORLANG: If the subject of the article is closely associated with a non-English language, a single foreign language equivalent name can be included in the lead sentence
, and Do not include foreign equivalents in the lead sentence just to show etymology.
Since the article describes Tahini as being an ancient and widespread dish, known for millennia in Africa, Iran, India, China, etc., I don't see that it is primarily associated with Arabic or belongs only to Arab culture. The etymological origin of the English name is not the same as the history of the food itself - an Arabic-derived name doesn't make it exclusively an Arab food. It has other names in other languages. Therefore I removed the Arabic equivalent, along with all other foreign-language equivalents, from the lead sentence.
An IP editor has been repeatedly re-adding it without explanation. I would ask that they stop that, and discuss it here if desired. Otherwise the page will need to be protected from IP edits. -- IamNotU ( talk) 14:04, 21 June 2019 (UTC)
A series of IPs starting with "79.", that geolocate to Tel Aviv on the "Bezeq International" ISP, appear to be the same person who has been carrying on a long-term WP:EDITWAR against multiple editors regarding foreign-language equivalents in the lead sentence. See these edits: [1], [2], [3], [4], [5], [6], [7], [8], [9], [10], etc. Therefore I have requested page protection for the article. -- IamNotU ( talk) 01:23, 29 September 2019 (UTC)
The article states that “plain unprocessed sesame paste with no added ingredients” is sometimes called raw tahini, but it doesn’t say anything about how this differs from regular tahini.
Is the difference that regular tahini has additional ingredients (if so, which ones are commonly used? The article mentions only sesame seeds as an ingredient), or perhaps that it is made with toasted sesame seeds (in which case the sentence is misleading – the paste can be unprocessed regardless of whether the seeds are toasted or not). Kokoshneta ( talk) 12:26, 28 December 2019 (UTC)
Analogous to the difference between tomato sauce sold in cans, which is not usually considered a ready-to-eat product, and tomato sauce as sold in jars, which is. This "raw tahina" (plain sesame paste) is not particularly difficult to source where I live; I would recognize the Joyva cans easily. Ready-prepared tahina in plastic containers found in the refrigerated section is common. The canned "unprepared" tahina may be less common (in USA), in a different part of the supermarket, or perhaps in another market entirely (an ethnic market). Lately, I see that it is also available in smaller tubes.
Drsruli ( talk) 07:01, 20 April 2022 (UTC)
Could anyone clarify how much of which sugars (maltose, sucrose, free fructose, free glucose etc.) tahini contains? Thanks! 130.239.42.220 ( talk) 16:26, 22 October 2023 (UTC)
This is the
talk page for discussing improvements to the
Tahini article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
This article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Shelf life? Peanut butter lasts awhile in the closet, what about this? — Preceding unsigned comment added by 209.227.3.15 ( talk • contribs) 12:20, 13 July 2006 (UTC)
I deleted the following paragraph:
"In Greece and in Cyprus, Tahini is served with pitta (or traditional Cypriot bread in Cyprus) as an appetizer in tavernas, usually accompanied by Greek village salad, olives and tzatziki, or taramosalata in fish tavernas. Tahini is often used with lemon as a dressing for village salads, and is also used to dress souvlaki in pitta."
I don't know who wrote this nonsense.Tahini is presented like is traditional greek food, instead it was totally unknown until a few years ago when they started selling it to the some food stores, and this only because the vast number of recent muslim emmigrants consume it.I learnt myself tahini in the ...UK.
Antonis Sotiriadis
Δεν ξέρω ποιος έγραψε αυτές τις βλακείες.Το ταχίνι παρουσιάζεται σαν παραδοσιακό ελληνικό φαγητό,αντιθέτως ήταν εντελώς άγνωστο μέχρι πριν από λίγα χρόνια όταν άρχισαν να το πωλούν σε καταστήματα κι αυτό μόνο και μόνο επειδή ο μεγάλος αριθμός των προσφάτως αφιχθέντων μουσουλμάνων μεταναστών το καταναλώνει.Εγώ έμαθα το ταχίνι στο ....Ηνωμένο Βασίλειο.
Αντώνης Σωτηριάδης — Preceding undated comment added 10:10, 22 February 2007 (UTC)
I've done some checking, and Tahina does not appear to be the same thing as Tahini. Tahina starts with Tahini, and then adds lemon juice and other spices to it. The two are not interchangable. I don't believe that Tahina should redirect to this article, because it gives the mistaken impression that the two are the same. Which, while similar, are completely different when used in cooking. -- Jmccorm 21:38, 24 June 2007 (UTC)
A recent addition to the article reads:
Though the Semitic roots are no doubt related (grinding, flour, etc.), I'd think the Hebrew tehina is a recent borrowing from the Arabic in the sense of sesame paste, in which case I see no reason to include it in the article. -- macrakis ( talk) 22:48, 3 November 2008 (UTC)
"In Greece and Cyprus, tahini is mixed with a sort of pastry along with sugar making a sweet dessert or breakfast side dish."
Guys, you have a lot of fantasy...Can you tell me the name of this pastry? —Preceding unsigned comment added by 91.140.98.25 ( talk) 20:56, 23 January 2009 (UTC)
Quite nice spread on bread but not so good for the really runny ones.
Also iv'e seen it as tahini and tahin, is there a difference caused by the extra 'i'? Alan2here ( talk) 17:55, 27 May 2009 (UTC)
I have seen "tahini sauce" representing a completely different product, appearing to be a kind of shredded sauteed onion sauce, brown in colour.
Drsruli ( talk) 00:21, 14 March 2022 (UTC)
For now I was WP:bold, and removed it (since I didn't see a recipe link on more high traffic articles)
If it is a valid link, I have more to add... Talgalili ( talk) 18:15, 8 October 2010 (UTC)
I will edit the following...
"Because East Asian sesame paste is made from unhulled seeds, it is more bitter than tahini."
This is not true. Chinese and East Asian sesame paste is usually made from black sesame which is toasted seeds not unhulled seeds. The additional flavour comes from the charred seed. This is what I buy in southern China and have seen in nearby countries. — Preceding unsigned comment added by 202.40.218.20 ( talk) 08:11, 23 November 2011 (UTC)
I haven't done much research but have noticed that the calcium content in tahini varies greatly.
After a little research I found: "One ounce of toasted sesame kernels (hulled seeds) contains 37 milligrams of calcium, whereas one ounce of whole, toasted and roasted seeds contains a whopping 281 milligrams of calcium." http://www.vrg.org/journal/vj96jul/vj967hot.htm
I hope someone can include this in the article. — Preceding unsigned comment added by 98.249.0.238 ( talk • contribs) 17:11, 22 June 2012 (UTC)
the article states " Tahini is an excellent source of copper, manganese and the amino acid methionine.[12] Tahini is a source of the healthy fatty acids omega-3 and omega-6. " however, the article on omega-6 states that omega-6 is harmful and causes cancer. so is it healthy, or harmful? 50.47.115.161 ( talk) 04:22, 20 April 2014 (UTC)
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Sarah Valvano. — Preceding undated comment added 00:21, 14 December 2016 (UTC)
No mention of heavy metal content, no mention of Sesamin, Arsenic, Cadmium, Lead, other heavy metals. Sesame seeds at least sometimes contains a lot of one of them!
"Tahini is an excellent source of calcium, manganese and the amino acid methionine.[12] Tahini is a source of healthy omega-3 and omega-6 fatty acids.[13] Tahini in a jar with natural oil separation visible at the top
Tahini made from raw sesame seeds is lower in fat than tahini made from roasted seeds.[14][15]
Tahini's relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats.[16]"
"Sesamin is a lignan derived from sesame seeds (Sesamum indicum) that appears to inhibit vitamin E metabolism, which causes a relative increase in circulating levels of γ-tocopherol and γ-tocotrienol; it shows most promise in augmenting the efficacy of vitamin E supplements". 91.155.24.127 ( talk) 11:47, 15 April 2017 (UTC)
Hello fellow Wikipedians,
I have just modified one external link on Tahini. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 21:02, 12 January 2018 (UTC)
According to
MOS:FORLANG: If the subject of the article is closely associated with a non-English language, a single foreign language equivalent name can be included in the lead sentence
, and Do not include foreign equivalents in the lead sentence just to show etymology.
Since the article describes Tahini as being an ancient and widespread dish, known for millennia in Africa, Iran, India, China, etc., I don't see that it is primarily associated with Arabic or belongs only to Arab culture. The etymological origin of the English name is not the same as the history of the food itself - an Arabic-derived name doesn't make it exclusively an Arab food. It has other names in other languages. Therefore I removed the Arabic equivalent, along with all other foreign-language equivalents, from the lead sentence.
An IP editor has been repeatedly re-adding it without explanation. I would ask that they stop that, and discuss it here if desired. Otherwise the page will need to be protected from IP edits. -- IamNotU ( talk) 14:04, 21 June 2019 (UTC)
A series of IPs starting with "79.", that geolocate to Tel Aviv on the "Bezeq International" ISP, appear to be the same person who has been carrying on a long-term WP:EDITWAR against multiple editors regarding foreign-language equivalents in the lead sentence. See these edits: [1], [2], [3], [4], [5], [6], [7], [8], [9], [10], etc. Therefore I have requested page protection for the article. -- IamNotU ( talk) 01:23, 29 September 2019 (UTC)
The article states that “plain unprocessed sesame paste with no added ingredients” is sometimes called raw tahini, but it doesn’t say anything about how this differs from regular tahini.
Is the difference that regular tahini has additional ingredients (if so, which ones are commonly used? The article mentions only sesame seeds as an ingredient), or perhaps that it is made with toasted sesame seeds (in which case the sentence is misleading – the paste can be unprocessed regardless of whether the seeds are toasted or not). Kokoshneta ( talk) 12:26, 28 December 2019 (UTC)
Analogous to the difference between tomato sauce sold in cans, which is not usually considered a ready-to-eat product, and tomato sauce as sold in jars, which is. This "raw tahina" (plain sesame paste) is not particularly difficult to source where I live; I would recognize the Joyva cans easily. Ready-prepared tahina in plastic containers found in the refrigerated section is common. The canned "unprepared" tahina may be less common (in USA), in a different part of the supermarket, or perhaps in another market entirely (an ethnic market). Lately, I see that it is also available in smaller tubes.
Drsruli ( talk) 07:01, 20 April 2022 (UTC)
Could anyone clarify how much of which sugars (maltose, sucrose, free fructose, free glucose etc.) tahini contains? Thanks! 130.239.42.220 ( talk) 16:26, 22 October 2023 (UTC)