Here’s how to store this creamy condiment depending on how you plan to use it.
, the answer is pretty much always no. Refrigerated tahini is stiffer and harder to work with than room-temperature tahini, which is loose and pourable, and she believes that refrigerating tahini does not appreciably extend its shelf life. Refrigerating tahini certainly won’t harm it, however, and keeping it cold will slow the process of oil separation. The Soom website even notes that you can keep it in the fridge if you prefer “a more spreadable texture.”, that’s another matter.
Adding water compromises tahini, she notes, making it more likely to spoil. But how can you tell if it’s spoiled? “Use your eyes and your nose first,” Zitelman says. “So if it looks different or if it smells different, then it probably is different.”, although the reasons for that are not entirely clear. Sesame oil is mostly unsaturated fat, which oxidizes fairly easily.
Zitelman also adds that tahini should be light beige in color, not deep brown like many Asian sesame pastes. “I would look for a tahini that doesn't have a lot of oil separation,” she says, “but of course, like a natural peanut butter, it will be there.” The flavor of tahini is essentially a product of two components: the roasting process and the seeds. Properly roasted seeds for tahini will have a mild bitterness and nuttiness, which make for a more versatile tahini. (By contrast, Chinese sesame paste is more darkly roasted and intensely nutty, which is what you’re after if you’re making
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