Tahini cuneiform document written 4000 years ago that describes the custom of serving the gods sesame wine. The historian Herodotus writes about the cultivation of sesame 3500 years ago in the region of the Tigris and Euphrates in Mesopotamia. It was mainly used as a source of oil. Tahini is mentioned as an ingredient of "hummus kasa", a recipe transcribed in an anonymous 13th-century Arabic cookbook, "Kitab Wasf al-Atima al-Mutada". Sesame paste is an ingredient in some Chinese and Japanese dishes; Sichuan cuisine uses it in some recipes for dandan noodles. Sesame paste is also used in Indian cuisine. In the
Shrimp paste raw), and rujak (Indonesian style hot and spicy fruit salad). On the island of Lombok, Indonesia, a more savory and sweet shrimp paste called "lengkare" is made. "Bagoong alamang", simply bagoong, or "Ginamos" (in Western Visayas) is Filipino for shrimp paste, made from the same "Acetes" shrimp as in Indonesian and Malaysian variants (known in Filipino/Tagalog as "alamang") and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the