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 raw), and rujak (Indonesian style hot and spicy fruit salad). On the island of Lombok, Indonesia, a more savory and sweet shrimp paste called "lengkare" is made. "Bagoong alamang", simply bagoong, or "Ginamos" (in Western Visayas) is Filipino for shrimp paste, made from the same "Acetes" shrimp as in Indonesian and Malaysian variants (known in Filipino/Tagalog as "alamang") and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the