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
Peanut paste peanut paste is regularly sold to be used as an ingredient in cookies, cakes and a number of other retail food products. A number of peanut paste products have been used over the centuries, and the distinction between peanut paste and peanut butter is not always clearcut in ordinary use. The term has been used in rural Queensland, Australia, as a synonym for peanut butter. This followed pressure from dairy farmers who did not want peanut butter competing with butter for market share. The product was known in Western Australia and South Australia for many years as peanut paste because,