Tahini United States, sesame tahini, along with other raw nut butters, was available by 1940 in health food stores. Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste. Because of tahini's high oil content, many manufacturers recommend refrigeration to prevent spoilage. This is particularly true among makers of raw, organic tahini, who will often prepare their tahini at low temperatures
Shrimp paste or sauces, and in all Thai curry pastes, such as the paste used in "kaeng som". Very popular in Thailand is "nam phrik kapi", a spicy condiment made with fresh shrimp paste and most often eaten together with fried "pla thu" (short mackerel) and fried, steamed or raw vegetables. In Southern Thailand there are three types of shrimp paste: one made only from shrimp, one containing a mixture of shrimp and fish ingredients, and another paste that is sweet. 'Nam prik meng daa' is available in Hat Yai and Satul markets. Meng is a night flying bug and its body