Tahini Tahini Tahini (also tahina ; , , also known as Tehina Hebrew: טחינה, Ardeh Persian: ارده), is a condiment made from toasted ground hulled sesame. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Eastern Mediterranean, the Caucasus, and the Middle East, as well as parts of North Africa. It is also used in Chinese and Southeast Asian cuisine. Tahini is a loanword from , or more accurately ' , is derived from the root ' which as a verb ""
Shrimp paste Language" published in 1812. Belacan is used as an ingredient in many dishes. A common preparation is "sambal belacan", made by mixing toasted belacan with chilli peppers, minced garlic, shallot paste and sugar and then fried. Sometimes it is toasted to bring out the flavour, usually creating a strong, distinctive odor. Terasi (trassi in Dutch), an Indonesian (especially Javanese) variant of dried shrimp paste, is usually purchased in dark blocks, but is also sometimes sold ground as granulated coarse powder. The color and aroma of terasi varies depending on which village produced it. The color ranges from a soft purple-reddish