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
Anchovy paste been described as a "precursor to anchovy paste". Anchovy paste has also been described as a "descendant of garum". Anchovy paste is a mass-produced product, and is sometimes produced using leftover anchovies from anchovy packing facilities that are processed, mixed with additional ingredients, and packaged into tubes. Circa the early 1900s, food colouring was sometimes used in commercial preparations of the paste. Today, anchovy paste is a major export product of Morocco. Gentleman's Relish is a brand of mass-produced spiced anchovy paste that was introduced in England in 1828. Other companies also produce and purvey prepared anchovy paste, such as