Tahini used as a cooking sauce for meat and always served as a side with fish. It is also a main ingredient in a seafood dish called Siyadiyeh. Tahini is in sweet desserts like halva and halva with pistachios. In East Asia, sesame paste () is a major condiment used in dry noodles (hot or cold). Sesame paste can also be eaten as a dessert, known as black sesame soup. Tahini is a source of calcium, manganese, the amino acid methionine, and omega-3 and omega-6 fatty acids. Tahini made from raw sesame seeds is lower in fat than tahini made from
Hard-paste porcelain although this name has long fallen out of use. Hard-paste porcelain is now differentiated from soft-paste porcelain mainly by the firing temperature, with the former being higher, to around 1400°C, and the latter to around 1200°C. Depending on the raw materials and firing methods used, hard-paste porcelain can also resemble stoneware or earthenware. Hard-paste porcelain can also be used for unglazed biscuit porcelain. It is a translucent and bright, white ceramic. Hard-paste has the advantage over soft-paste that it is less likely to crack when exposed to hot liquids, but the higher firing temperature of hard-paste may necessitate a second