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
Amritsari Papar Warian appetizer or snack, with toppings such as chopped onions, carrots, chutney or other dips and condiments in parts of India. Papar is a low calorie value food but has a high sodium content. Amritsari Warian is also made similarly from dough prepared from mixture of urad dal ground to paste from hing, black pepper, red chili, coriander seeds, salt, cumin seeds etc. Paste is poured on sheets and spread for sun-drying in half round 5 cm balls. Warian which have been dried but not precooked are used in curries and vegetable dishes. These give the recipes a typical chili taste.