Encyclopedic references define tahini as ground sesame paste and note that hulled seeds are the most common, while whole-seed tahini is also made. This choice affects more than naming: it influences flavour, colour, and finished texture.

Hulled sesame generally produces smoother, lighter tahini with less bitterness, fitting hummus, sauces, and everyday service. Whole seeds retain more of the seed structure and can produce a stronger flavour and different texture. No single style fits every recipe; buyers need a stable specification matched to use.

Roasting develops a more pronounced nutty aroma, while unroasted sesame tends to taste milder. Roast and milling control also affect tahini flow, so restaurants and hummus producers often value batch consistency more than broad labels such as “light” or “dark.”

For wholesale sourcing, specify the application, target colour, roast level, texture, and pack size. Alrawdha supplies standard formats up to 18 kg from Ajman and can manufacture any custom weight for liquid tahini under wholesale or private-label contracts.

Encyclopedic sources: Tahini and Sesame.