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 Jumma people. They eat it in this way. First bamboo shoots are collected from the bamboo forest, then defoliated and boiled in water. Then boiling water is mixed with the shrimp paste. Some chili, garlic paste, salt, and flour are added to the shrimp paste mixed with water. The mixture is heated and, after a few minutes, put on the boiled bamboo shoots on the mixture while still heating. After some minutes, the food is ready to serve. Shrimp paste continues to be made by fishing families in coastal villages. They sell it to vendors, middlemen or distributors who package