Sesame is among humanity’s oldest known oilseed crops. Encyclopedic sources trace its cultivation back thousands of years, valued for its food use and flavourful oil. As cleaning, roasting, and milling developed, the seed became the smooth paste now known as tahini.

Tahini is made from ground sesame and may use hulled or whole seeds, roasted or unroasted. It became a central ingredient in hummus, restaurant sauces, and sesame halvah, spreading across Middle Eastern and Mediterranean cuisines.

Tahini halvah belongs to a broad family of sweets known as halva. The sesame version combines tahini with a sweetening base and may include pistachio, cocoa, or chocolate. That evolution connects classic plain halvah with modern products such as Halawa Tahinia Chocolate.

At Alrawdha Foodstuff Industry in Ajman, this heritage continues through modern production of Syriana and Alnelain tahini and halvah in retail and wholesale formats, with any custom pack weight available for distribution and private-label contracts across the UAE, Saudi Arabia, and GCC.

Further reading: Sesame, Tahini, and Halva.