Toposman Tahini

We carefully selected the finest sesame seeds and ground them slowly in traditional stone mills. We added no preservatives, colorants, or additives. Roasted using only the sesame’s own natural oils and unique aroma, our tahini is ready to grace your table with its smooth texture, rich flavor, and high nutritional value. This pure source of energy—which pairs perfectly with molasses at breakfast, adds flavor to pastries, and serves as the secret hero of hummus and sauces—supports your immune system while offering the healthiest solution for sweet cravings. Preserving the freshness of day one, it brings you the true essence of nature.

Ingredients

• The main ingredient of tahini is pure sesame seeds that have been hulled, roasted, and then crushed.

How to use

• Tahini can be used in a versatile way in both sweet and savory recipes—ranging from breakfasts to desserts, and from salad dressings to appetizers.

Storage

• Tahini, in a cool, dry place away from direct sunlight, with the lid tightly closed.

Origin and production

• Isparta City - TÜRKİYE

Warnings

• Sesame Allergy: Tahini is made from 100% sesame seeds. Sesame allergies in both children and adults can trigger reactions ranging from mild skin rashes to anaphylaxis (allergic shock).
• High Calorie Content and Weight Control: Tahini contains approximately 595 calories per 100 grams. Although it contains healthy fats, excessive consumption can lead to rapid weight gain; it is recommended not to consume more than 1–2 tablespoons per day.
• Diabetes and Cholesterol: Due to its high calorie and fat content, individuals with chronic high cholesterol or diabetes must pay close attention to portion control. Caution is particularly advised when mixing it with molasses (pekmez), as this significantly increases the sugar content.
• Digestion and Improper Food Combinations: Consuming tahini alongside acidic or carbonated beverages and foods with very high starch content can lead to digestive issues such as heartburn, acid reflux, and intestinal gas or fermentation.