1 00:00:09,119 --> 00:00:11,160 Speaker 1: Hello, and welcome to save you a production of iHeart Radio. 2 00:00:11,200 --> 00:00:13,680 Speaker 1: I'm Anny Rees and I'm Lauren Vogelbaum, and today we 3 00:00:13,720 --> 00:00:18,759 Speaker 1: have an episode for you about tahini. Mm hmmm. Yes, 4 00:00:19,000 --> 00:00:26,120 Speaker 1: any reason this moves on your mind? Oh? Was there? Uh? 5 00:00:26,600 --> 00:00:29,040 Speaker 1: Because this question comes almost every time, and every time 6 00:00:29,040 --> 00:00:32,560 Speaker 1: you're kind of like, I'm like, well, I'm like, oh heck, 7 00:00:32,600 --> 00:00:36,559 Speaker 1: I'm surprised by this question. Um yeah, I think that 8 00:00:36,600 --> 00:00:43,280 Speaker 1: I've been thinking about bob Ganos because it's so good. Um, 9 00:00:43,320 --> 00:00:48,080 Speaker 1: and I went to I went to a wedding last Octodetober. 10 00:00:49,120 --> 00:00:53,159 Speaker 1: Mm hmm. I think it could have been um uh 11 00:00:53,880 --> 00:00:59,800 Speaker 1: that had this lovely spread. The bride um is Egyptian 12 00:01:00,080 --> 00:01:02,760 Speaker 1: and they had this lovely spread of like just the 13 00:01:02,840 --> 00:01:07,240 Speaker 1: best hummus and babacandition all of these beautiful things. And 14 00:01:07,840 --> 00:01:12,959 Speaker 1: I'm like still craving that particular hummis. Yeah, yeah, doing 15 00:01:12,959 --> 00:01:15,520 Speaker 1: this when I my grocery list got updated with a 16 00:01:15,560 --> 00:01:17,800 Speaker 1: couple of it. Oh yeah, I gotta get that. I 17 00:01:17,840 --> 00:01:21,480 Speaker 1: gotta get that. Um, I've had too much tahini in 18 00:01:21,520 --> 00:01:25,440 Speaker 1: my day. I've definitely had it, but I'm looking to 19 00:01:25,560 --> 00:01:28,440 Speaker 1: change that. Yeah. Yeah, Like straight, I don't think I've 20 00:01:28,440 --> 00:01:30,480 Speaker 1: ever had it. I don't think I've ever cooked with 21 00:01:30,480 --> 00:01:33,480 Speaker 1: it myself. I do have a can in my cupboard. 22 00:01:34,280 --> 00:01:40,559 Speaker 1: Uh so, yeah, I mean it's time. It's it's past time, 23 00:01:41,400 --> 00:01:47,480 Speaker 1: it's past time. You're right, I can't help but think 24 00:01:47,800 --> 00:01:50,680 Speaker 1: every time I think of Tahini. First of all, you 25 00:01:50,880 --> 00:01:53,880 Speaker 1: Teeny from Star Wars and New Hope, which is how 26 00:01:53,960 --> 00:02:00,320 Speaker 1: the Jaw was particularly communicate. Okay, very similar. Also most 27 00:02:00,520 --> 00:02:04,640 Speaker 1: not the Korean movie, but the one about Zoom or 28 00:02:04,720 --> 00:02:07,440 Speaker 1: what that was based on Zoom that came out during 29 00:02:07,440 --> 00:02:12,800 Speaker 1: the pandemic. There's a line in there about Tahini and 30 00:02:12,840 --> 00:02:14,720 Speaker 1: I don't know why, but it always kind of stuck 31 00:02:14,720 --> 00:02:16,880 Speaker 1: out to me because they were trying to guess what 32 00:02:17,840 --> 00:02:21,239 Speaker 1: the woman who was leading their seance had ordered for delivery, 33 00:02:21,639 --> 00:02:23,399 Speaker 1: and they said jar of Tahini. And I always thought 34 00:02:23,400 --> 00:02:28,720 Speaker 1: that was kind of kind of interesting. Interesting, Yes, but hey, delicious, 35 00:02:28,760 --> 00:02:39,639 Speaker 1: it sounds cool. Uh. Deep cut horror fact of the episode. Yeah, 36 00:02:39,639 --> 00:02:45,200 Speaker 1: Well it's Friday, and you know we love our deep 37 00:02:45,320 --> 00:02:50,600 Speaker 1: cut horror facts. We do. Yes, indeed, yes, indeed, Um 38 00:02:50,720 --> 00:02:53,880 Speaker 1: you can see our Sesame Seed episode for more information 39 00:02:53,919 --> 00:02:57,360 Speaker 1: about this topic. Sure. Um. Also, we have done an 40 00:02:57,360 --> 00:03:04,400 Speaker 1: episode on hamas um and schwarm vaguely related. Sure m hmm, yeah, well, 41 00:03:05,000 --> 00:03:07,440 Speaker 1: I guess that brings us to our question. I guess 42 00:03:07,440 --> 00:03:16,800 Speaker 1: it does. What is it? Well? Uh, Tahini is a smooth, 43 00:03:17,080 --> 00:03:21,000 Speaker 1: rich paste made from grinding sesame seeds that have usually 44 00:03:21,080 --> 00:03:25,560 Speaker 1: been holed and toasted. It's a it's sesame butter, sometimes 45 00:03:25,560 --> 00:03:27,320 Speaker 1: made with a bit of extra oil to like loosen 46 00:03:27,360 --> 00:03:29,799 Speaker 1: up the texture, maybe a pinch of salt. It's it's 47 00:03:29,800 --> 00:03:35,080 Speaker 1: a really simple, basic ingredient that, like other nut and 48 00:03:35,160 --> 00:03:38,800 Speaker 1: seed butters, can add so much flavor to dishes and 49 00:03:38,800 --> 00:03:42,480 Speaker 1: and body to sauces um. Used in both savory and 50 00:03:42,560 --> 00:03:47,800 Speaker 1: sweet applications. Um, it's it's buttery and in a little roasty, 51 00:03:47,880 --> 00:03:51,240 Speaker 1: toasty and mildly nutty, like a little bit better sweet. 52 00:03:52,040 --> 00:03:54,760 Speaker 1: It's like if it's like a peanut butter, we're living 53 00:03:54,840 --> 00:04:00,840 Speaker 1: up to its full potential. It feels kind of like 54 00:04:01,000 --> 00:04:07,440 Speaker 1: a peanut butter burn but all out. Yeah, it's like, 55 00:04:07,600 --> 00:04:10,320 Speaker 1: um it's. It's. It's like like a wear's waldo of 56 00:04:10,360 --> 00:04:13,800 Speaker 1: an ingredient, Like like, oh, what is that? Lovely note? 57 00:04:13,840 --> 00:04:15,680 Speaker 1: I can't quite put my finger on it, but it 58 00:04:15,720 --> 00:04:19,080 Speaker 1: was right there waving at you. The whole time, just 59 00:04:19,360 --> 00:04:23,440 Speaker 1: like your jar of tahinie just waiting, just waiting for 60 00:04:23,480 --> 00:04:28,800 Speaker 1: you to find it. Yes, uh so so yes for 61 00:04:28,880 --> 00:04:32,839 Speaker 1: like a basically one ingredient thing. Um. Sesame seeds. Again, 62 00:04:32,880 --> 00:04:34,800 Speaker 1: we have already done an episode on this and see 63 00:04:34,880 --> 00:04:38,080 Speaker 1: that for more. But um, but they are sesame seeds 64 00:04:38,080 --> 00:04:41,040 Speaker 1: are the we oily seeds of the sesame plant. Um. 65 00:04:41,080 --> 00:04:43,760 Speaker 1: They have a thin hule which you can blanch or 66 00:04:43,800 --> 00:04:46,440 Speaker 1: otherwise process them to remove. I know how much you 67 00:04:46,480 --> 00:04:51,240 Speaker 1: love blanching um uh um and uh and that will 68 00:04:51,320 --> 00:04:54,680 Speaker 1: leave you with a with a small cream colored seed. 69 00:04:55,160 --> 00:04:57,320 Speaker 1: Sesame seeds do also come in darker colors, but white 70 00:04:57,320 --> 00:05:00,960 Speaker 1: ones are usually used for tahini. Al heat to these 71 00:05:01,000 --> 00:05:03,080 Speaker 1: seeds will deepen their color a bit, bring out their 72 00:05:03,160 --> 00:05:06,359 Speaker 1: nutty flavor a little. Um. They're already really buttery and 73 00:05:06,400 --> 00:05:08,919 Speaker 1: a little sweet with a with a nice balance of bitterness. 74 00:05:08,960 --> 00:05:10,960 Speaker 1: So they're one of those things that like, if you 75 00:05:11,000 --> 00:05:14,039 Speaker 1: just don't mess them up, they're they're already great. Um. 76 00:05:14,080 --> 00:05:16,800 Speaker 1: And they are a very oily seed, like thirty six 77 00:05:16,960 --> 00:05:20,760 Speaker 1: percent oil by weight. Um. So you can sometimes curate 78 00:05:20,800 --> 00:05:23,560 Speaker 1: them all by themselves and wind up with a really 79 00:05:23,640 --> 00:05:26,920 Speaker 1: nice textured paste. Additional oil can help that it out, 80 00:05:27,440 --> 00:05:30,960 Speaker 1: making it more spreadable, or even pourrible salt can help 81 00:05:30,960 --> 00:05:35,360 Speaker 1: bring out the flavor. But yeah, just simple tahini. Yeah, 82 00:05:35,680 --> 00:05:39,520 Speaker 1: I love it. Um. It is the second half of 83 00:05:39,520 --> 00:05:42,880 Speaker 1: what makes hamas hamas, the first half being chickpeas, and 84 00:05:42,920 --> 00:05:46,000 Speaker 1: the full name for for hemis around the levant where 85 00:05:46,040 --> 00:05:49,520 Speaker 1: these things are from is Hamas b tahini, meaning chick 86 00:05:49,560 --> 00:05:53,240 Speaker 1: peas and tahini. Tahini is also a key ingredient in 87 00:05:53,279 --> 00:05:55,800 Speaker 1: the aforementioned babo ganouche, which is edg plant dip, and 88 00:05:55,880 --> 00:05:58,200 Speaker 1: some kinds of huliva, which is a candy. Um. But 89 00:05:58,240 --> 00:06:00,159 Speaker 1: it can be used in all kinds of things um 90 00:06:00,200 --> 00:06:03,520 Speaker 1: as a seasoning for roasted vegetables or meat, um in 91 00:06:03,960 --> 00:06:07,800 Speaker 1: other sauces and dips, and dressings in soups and stews, 92 00:06:07,839 --> 00:06:11,720 Speaker 1: in other candies and baked goods and ice cream. Um. 93 00:06:11,800 --> 00:06:15,400 Speaker 1: I've seen recipes suggesting it as a vegan substitute for 94 00:06:15,520 --> 00:06:20,479 Speaker 1: things like like butter or mayonnaise and recipes huh. I 95 00:06:20,520 --> 00:06:23,720 Speaker 1: saw some people recommending it in like a you know, 96 00:06:23,800 --> 00:06:28,760 Speaker 1: tahini and jelly sandwich as supposed to jelly sandwich. Yeah, absolutely, yeah, 97 00:06:29,040 --> 00:06:31,920 Speaker 1: because it doesn't usually have added sugar. Um. It can 98 00:06:31,960 --> 00:06:34,240 Speaker 1: be a really nice alternative if you're a little bit 99 00:06:34,279 --> 00:06:40,719 Speaker 1: over the sweetness of of peanut butters. Yeah. Um. But 100 00:06:40,800 --> 00:06:44,760 Speaker 1: it is also particularly useful because it's a natural emulsifier um, 101 00:06:45,120 --> 00:06:48,360 Speaker 1: meaning it helps it helps oils and water play nice 102 00:06:48,400 --> 00:06:51,480 Speaker 1: with each other. Okay um. So like it's great for 103 00:06:51,560 --> 00:06:56,120 Speaker 1: binding and thickening things like salad dressings or soups, or 104 00:06:56,120 --> 00:06:59,320 Speaker 1: even like mashed potatoes. Yeah. Sometimes sometimes they get a 105 00:06:59,320 --> 00:07:01,440 Speaker 1: little bit runny, like a little bit of tahini could 106 00:07:01,480 --> 00:07:05,800 Speaker 1: could help even it out. Um. Tachiny is an emtifier 107 00:07:05,920 --> 00:07:09,600 Speaker 1: because although it's mostly made of oils and proteins and 108 00:07:09,640 --> 00:07:13,320 Speaker 1: fibers and has very little water, it does contain particles 109 00:07:13,360 --> 00:07:15,640 Speaker 1: that can link up with oils on one end and 110 00:07:15,760 --> 00:07:19,320 Speaker 1: water on the other, um, thereby helping the to disperse 111 00:07:19,360 --> 00:07:24,360 Speaker 1: evenly throughout each other. Um. It behaves a little oddly 112 00:07:25,080 --> 00:07:29,040 Speaker 1: when you add water, though, um like because it's mostly 113 00:07:29,520 --> 00:07:32,680 Speaker 1: fats and stuff, Adding a little bit of water will 114 00:07:32,720 --> 00:07:35,920 Speaker 1: make it turn thicker or or even like kind of 115 00:07:36,000 --> 00:07:39,880 Speaker 1: dry and clumpy at first, because the water molecules are 116 00:07:39,960 --> 00:07:44,280 Speaker 1: clumping together. Um. As you add more water, you eventually 117 00:07:44,360 --> 00:07:46,920 Speaker 1: hit the point where there's more water than there are fats, 118 00:07:47,000 --> 00:07:51,800 Speaker 1: and so therefore the fats redistribute themselves and float in 119 00:07:51,840 --> 00:07:55,280 Speaker 1: the water and it'll loosen up into a nice, smooth fluid. 120 00:07:56,680 --> 00:08:01,880 Speaker 1: Tachini is a non Newtonian fluid, so like catchup or 121 00:08:01,960 --> 00:08:04,200 Speaker 1: like wet coffee grounds or something like that. It can 122 00:08:04,240 --> 00:08:07,920 Speaker 1: really lock up when you apply certain kinds of stress, 123 00:08:07,960 --> 00:08:13,760 Speaker 1: which basically just means like stirt gently be kind with tahini. Yeah, 124 00:08:13,960 --> 00:08:16,840 Speaker 1: why don't it do to you? Come on, you don't 125 00:08:16,840 --> 00:08:23,560 Speaker 1: need to stress tahini out. No no, um And and furthermore, 126 00:08:23,800 --> 00:08:28,480 Speaker 1: Um Taste Magazine offered the sage advice that that because 127 00:08:28,600 --> 00:08:31,240 Speaker 1: of this property, if you ever fall into a vat 128 00:08:31,280 --> 00:08:34,120 Speaker 1: of tahini, treat it like quicksand you know, don't struggle. 129 00:08:34,240 --> 00:08:36,760 Speaker 1: That will only make it lock up around you. You know, 130 00:08:37,080 --> 00:08:39,560 Speaker 1: like like relax and you'll and you'll float to the top. 131 00:08:40,679 --> 00:08:43,520 Speaker 1: This is very good survival advice. Also sounds like somebody 132 00:08:43,559 --> 00:08:48,240 Speaker 1: had a nightmare once I got to write this out. 133 00:08:51,800 --> 00:08:55,920 Speaker 1: But yes, we are ostensibly a food show. Um. These days, 134 00:08:55,960 --> 00:08:59,679 Speaker 1: tahini is produced and sold at an industrial level with 135 00:09:00,200 --> 00:09:03,920 Speaker 1: some different intended purposes and added ingredients to to play 136 00:09:03,960 --> 00:09:07,439 Speaker 1: with the texture and the flavor you know, um uh, 137 00:09:07,559 --> 00:09:09,840 Speaker 1: all kinds of I mean, you know from from like 138 00:09:09,920 --> 00:09:13,800 Speaker 1: garlic or or pepper tahini. Um, like five seed tiny 139 00:09:13,960 --> 00:09:16,920 Speaker 1: with with with flax and sunflower and pumpkin and chia 140 00:09:16,960 --> 00:09:20,160 Speaker 1: seeds added in um, dark chocolate se salt tahini, I 141 00:09:20,160 --> 00:09:23,840 Speaker 1: don't know, Um, tahini in a squeeze bottle. Yeah. Wow, 142 00:09:24,440 --> 00:09:29,120 Speaker 1: all kinds of things going on. Okay, Well, what about 143 00:09:29,360 --> 00:09:33,880 Speaker 1: the nutrition. Tahini is nutritionally dense. Um. It contains a 144 00:09:33,920 --> 00:09:36,240 Speaker 1: lot of mostly good fats as well as a punch 145 00:09:36,240 --> 00:09:40,920 Speaker 1: of protein um, some fiber, good spattering of minerals and 146 00:09:40,920 --> 00:09:44,040 Speaker 1: other micronutrients. You know, like it'll help fill you up 147 00:09:44,040 --> 00:09:46,120 Speaker 1: in and keep you going. Um. But you know a 148 00:09:46,240 --> 00:09:50,480 Speaker 1: pair it with a vegetable Yeah yeah yeah um. And 149 00:09:52,040 --> 00:09:55,040 Speaker 1: it gets brought up a lot in terms of like 150 00:09:55,040 --> 00:09:59,040 Speaker 1: like like Mediterranean diet advice or UM or some of 151 00:09:59,040 --> 00:10:02,800 Speaker 1: the like like like plant based food health trends that 152 00:10:02,840 --> 00:10:05,960 Speaker 1: we see. I will say that most research that's been 153 00:10:06,000 --> 00:10:09,680 Speaker 1: done on sesame products has been done on sesame oil 154 00:10:09,960 --> 00:10:13,400 Speaker 1: or sesame extracts UM. But some research has shown that 155 00:10:13,440 --> 00:10:17,479 Speaker 1: that incorporating tahini into your diet as like a substitute 156 00:10:17,559 --> 00:10:22,280 Speaker 1: for less healthy snacks and ingredients. UMU has has been 157 00:10:22,280 --> 00:10:29,319 Speaker 1: shown to possibly make a good difference. Yeah, that makes sense. Yeah, 158 00:10:29,360 --> 00:10:33,760 Speaker 1: we do have some numbers for you. So per capita, 159 00:10:33,920 --> 00:10:37,000 Speaker 1: the Chinese consume the most sesame seeds in the world, 160 00:10:37,200 --> 00:10:41,040 Speaker 1: followed by the Israelis. But when it comes to prepared, 161 00:10:41,160 --> 00:10:48,120 Speaker 1: prepackaged tahini specifically UM, Turkey consumes the most, followed by Israel, Iran, Jordans, 162 00:10:48,320 --> 00:10:53,040 Speaker 1: Saudi Arabia and Lebanon. UM. And yes, the event is 163 00:10:53,080 --> 00:10:58,280 Speaker 1: responsible for like eight eight percent of global demand of tahini. Yeah, 164 00:10:58,600 --> 00:11:03,679 Speaker 1: but that is shifting a little bit um. As of one, 165 00:11:04,280 --> 00:11:07,360 Speaker 1: the global tahini market was worth some one point eight 166 00:11:07,360 --> 00:11:11,000 Speaker 1: billion dollars a year UM, which is almost double what 167 00:11:11,120 --> 00:11:15,160 Speaker 1: it was circ um and it's expected to grow by 168 00:11:15,160 --> 00:11:18,760 Speaker 1: another billion in the next decade or so. The the 169 00:11:19,080 --> 00:11:24,320 Speaker 1: continued spread of cuisines from these areas uh plus right, 170 00:11:24,520 --> 00:11:28,320 Speaker 1: the aforementioned trends and plant based foods UM and also 171 00:11:28,360 --> 00:11:35,520 Speaker 1: in ready to eat foods UM is credited for these games. Yeah. Yeah, 172 00:11:35,760 --> 00:11:40,120 Speaker 1: I mean it was in a horror movie from the UK. 173 00:11:40,760 --> 00:11:43,720 Speaker 1: That movie was based I believe, Okay, all right, I 174 00:11:43,720 --> 00:11:46,800 Speaker 1: still haven't seen it. I'm still not sure. I'm still 175 00:11:46,840 --> 00:11:49,880 Speaker 1: not sure that I'm ready to like watch a zoom 176 00:11:49,880 --> 00:11:54,880 Speaker 1: based horror movie. I don't think I'm not changed like 177 00:11:54,960 --> 00:11:56,960 Speaker 1: this whole I'm telling you I've been in zoom meetings 178 00:11:57,080 --> 00:12:00,880 Speaker 1: or I'll be like, oh no, I'm so nervous. But 179 00:12:01,160 --> 00:12:04,440 Speaker 1: I like it because it's they don't have the you know, 180 00:12:04,559 --> 00:12:06,960 Speaker 1: fancy version, so it's only fifty five minutes or whatever 181 00:12:07,000 --> 00:12:10,360 Speaker 1: that time limit is keep popping up and it's a 182 00:12:10,480 --> 00:12:12,720 Speaker 1: nice little like our bite. You know, if you don't 183 00:12:12,720 --> 00:12:15,640 Speaker 1: have time to watch a whole movie, you have time 184 00:12:15,679 --> 00:12:23,160 Speaker 1: to watch an hour maybe, but that's just be perhaps WHOA. 185 00:12:24,679 --> 00:12:27,480 Speaker 1: We do have some history for you, we do, and 186 00:12:27,520 --> 00:12:29,280 Speaker 1: we are going to get into that as soon as 187 00:12:29,320 --> 00:12:30,800 Speaker 1: we get back from a quick break. For a word 188 00:12:30,800 --> 00:12:42,520 Speaker 1: from our sponsors, and we're back. Thank you sponsored, Yes, 189 00:12:42,559 --> 00:12:46,960 Speaker 1: thank you. So as per usual, I couldn't find as 190 00:12:47,040 --> 00:12:49,360 Speaker 1: much as I wanted to with this one because I 191 00:12:49,360 --> 00:12:51,880 Speaker 1: think a lot of that information didn't get recorded or 192 00:12:51,960 --> 00:12:57,520 Speaker 1: is it on English Google. So it's unfortunate it bothers me. 193 00:12:57,559 --> 00:12:59,960 Speaker 1: But if if listeners, if you have any more information 194 00:13:00,040 --> 00:13:05,120 Speaker 1: and as always resources, please let us know. Also, there 195 00:13:05,160 --> 00:13:09,320 Speaker 1: are a lot of side quest like Babic ganooche. I 196 00:13:09,400 --> 00:13:14,320 Speaker 1: was like, this is a separate thy Yeah. Yeah, so 197 00:13:14,320 --> 00:13:17,720 Speaker 1: so just to keep that, keep that in mind. UM. 198 00:13:17,720 --> 00:13:21,360 Speaker 1: In a quick recap, sesame seeds are ancient and perhaps 199 00:13:21,360 --> 00:13:24,920 Speaker 1: one of humanities first cultivated crops. It was being cultivated 200 00:13:24,960 --> 00:13:28,959 Speaker 1: in India by five thousand BC. UM, and these seeds 201 00:13:28,960 --> 00:13:32,320 Speaker 1: are thought to have originated in the Indian subcontinent, but 202 00:13:32,760 --> 00:13:36,480 Speaker 1: there is still academic debate around that topic. UM. I 203 00:13:36,600 --> 00:13:39,480 Speaker 1: love it. As far back as four thousand years ago, 204 00:13:39,559 --> 00:13:42,880 Speaker 1: ancient Babylonians and Assyrians were using sesame seeds for all 205 00:13:42,960 --> 00:13:48,160 Speaker 1: kinds of things, including oil, perhaps primarily oil. UM, and 206 00:13:48,840 --> 00:13:51,160 Speaker 1: as far back as three thousand, five hundred BC they 207 00:13:51,160 --> 00:13:53,520 Speaker 1: were they were being used in oil these seeds when 208 00:13:53,559 --> 00:13:57,360 Speaker 1: ancient cuneiforms referenced sesame seeds and all the uses for them, 209 00:13:57,400 --> 00:14:02,160 Speaker 1: particularly serving the Egyptian gods sesame wine, so this was them, 210 00:14:02,280 --> 00:14:06,600 Speaker 1: particularly in Egypt. Though yes the use was mainly for 211 00:14:06,679 --> 00:14:10,120 Speaker 1: the oil, they were also used medicinally. The seeds reprised 212 00:14:10,120 --> 00:14:15,120 Speaker 1: because they could grow where most things died or couldn't grow, 213 00:14:15,720 --> 00:14:18,720 Speaker 1: and this has been a huge part of their story. 214 00:14:19,120 --> 00:14:22,440 Speaker 1: According to some sources, Tahini is almost as old as 215 00:14:22,440 --> 00:14:25,360 Speaker 1: sesame seeds in the regions that they originated and a 216 00:14:25,360 --> 00:14:28,640 Speaker 1: few places. But the first mention of tahini as a 217 00:14:28,640 --> 00:14:32,840 Speaker 1: culinary ingredient a ground sesame paste um to a thirteen 218 00:14:33,040 --> 00:14:38,360 Speaker 1: century Iracky cookbook, though many think it was around much longer, 219 00:14:38,360 --> 00:14:39,800 Speaker 1: and that's one of those things to me that just 220 00:14:39,920 --> 00:14:44,720 Speaker 1: makes sense longer than that um And in this mention 221 00:14:44,800 --> 00:14:49,280 Speaker 1: it was as an ingredient for hummus casa uh. And 222 00:14:49,480 --> 00:14:54,120 Speaker 1: the word tahini comes from from an Arabic verbf for 223 00:14:54,200 --> 00:14:59,280 Speaker 1: crushing or grinding, so makes sense. Yep. The Ottoman Empire 224 00:14:59,320 --> 00:15:02,600 Speaker 1: spread and helped popularize sesame seeds and tahini, and that 225 00:15:02,680 --> 00:15:04,360 Speaker 1: was an accidental pun and it kind of cracked me 226 00:15:04,480 --> 00:15:09,520 Speaker 1: up during the fourteenth century and beyond uh and as 227 00:15:09,560 --> 00:15:12,520 Speaker 1: its spread it has become part of dishes all over 228 00:15:12,600 --> 00:15:17,240 Speaker 1: the world. Japanese, Chinese, Korean, African, Iranian, Turkish, and Middle 229 00:15:17,280 --> 00:15:20,880 Speaker 1: Eastern dishes used tahini, and that's just to name a few. 230 00:15:22,120 --> 00:15:26,040 Speaker 1: For many places, sesame seeds were quite expensive and so 231 00:15:26,680 --> 00:15:31,080 Speaker 1: sesame seeds and tahini were more of a rich people thing. 232 00:15:31,960 --> 00:15:34,440 Speaker 1: I even read that at some point in some regions 233 00:15:34,520 --> 00:15:38,120 Speaker 1: tahini may have been used as currency, but I wasn't 234 00:15:38,200 --> 00:15:39,840 Speaker 1: really able to get to the bottom of that. It 235 00:15:39,920 --> 00:15:41,480 Speaker 1: was reported in a few places, so I thought I'd 236 00:15:41,480 --> 00:15:44,640 Speaker 1: mentioned it. But you know, grain of salt, Yeah yeah, 237 00:15:44,720 --> 00:15:50,560 Speaker 1: grain of sesame sesame UM. As mentioned in our sesame 238 00:15:50,680 --> 00:15:54,680 Speaker 1: seed episode, enslaved people also brought sesame seeds to the 239 00:15:54,800 --> 00:15:58,040 Speaker 1: US UM and they were called benny seeds or just 240 00:15:58,120 --> 00:16:02,880 Speaker 1: benny um. The word tahini didn't appear in English until 241 00:16:02,920 --> 00:16:07,240 Speaker 1: the nineteen thirties, and I couldn't find a great source 242 00:16:07,240 --> 00:16:09,480 Speaker 1: for this, but a lot of things I read claimed 243 00:16:09,560 --> 00:16:13,840 Speaker 1: that tahini started appearing in health stores in the US 244 00:16:13,880 --> 00:16:19,360 Speaker 1: in the nineteen forties. Um U s immigration reforms passed 245 00:16:19,400 --> 00:16:22,040 Speaker 1: in the nineteen sixties that opened the doors for more 246 00:16:22,440 --> 00:16:25,240 Speaker 1: Arab and Asian immigrants to come to the country, and 247 00:16:25,360 --> 00:16:29,000 Speaker 1: with them came their cuisine and things like Middle Eastern 248 00:16:29,040 --> 00:16:32,640 Speaker 1: restaurants and markets started popping up across the country UM 249 00:16:32,680 --> 00:16:37,040 Speaker 1: and many of them offered tahini. UH. Skipping ahead to 250 00:16:37,800 --> 00:16:41,560 Speaker 1: the present day, UH, I wanted to talk about a 251 00:16:41,840 --> 00:16:48,120 Speaker 1: tahini controversy UM that cropped up in the summer of when. 252 00:16:48,720 --> 00:16:52,160 Speaker 1: Okay follow with me. Now, UM this this Palestinian tahini 253 00:16:52,240 --> 00:16:55,680 Speaker 1: producer who who lives and runs her business in Israel, 254 00:16:56,520 --> 00:17:00,840 Speaker 1: partnered with an Israeli lgbt KEY organization to start a 255 00:17:00,880 --> 00:17:08,640 Speaker 1: support hotline for queer Palestinians living in Israel. Okay, this company, 256 00:17:08,760 --> 00:17:12,439 Speaker 1: um l Ours makes like twenty to twenty five tons 257 00:17:12,520 --> 00:17:15,760 Speaker 1: of tahini a day, so they are a major brand, 258 00:17:15,880 --> 00:17:18,560 Speaker 1: like all over grocery stores there. They export to eighteen 259 00:17:18,600 --> 00:17:22,720 Speaker 1: countries including here. Um So, so this is kind of 260 00:17:22,720 --> 00:17:27,919 Speaker 1: a big deal, and I wanted to mention this because well, okay, like, 261 00:17:27,920 --> 00:17:31,320 Speaker 1: it's an interesting story, but also it demonstrates how food 262 00:17:31,600 --> 00:17:37,120 Speaker 1: gets involved in these cultural and and colonial clashes. Um 263 00:17:37,160 --> 00:17:40,600 Speaker 1: like Like. There were some conservatives who got mad at 264 00:17:40,640 --> 00:17:43,480 Speaker 1: the brand for for for pairing with an lgbt Q 265 00:17:43,720 --> 00:17:47,880 Speaker 1: organization at all, but a deeper controversy came when some 266 00:17:48,080 --> 00:17:51,240 Speaker 1: Palestinians thought that the owner of the company should have 267 00:17:51,480 --> 00:17:56,959 Speaker 1: instead supported an existing Palestinian lgbt Q hotline um like, 268 00:17:57,119 --> 00:18:00,440 Speaker 1: especially because they're concerned that this is just part of 269 00:18:00,720 --> 00:18:04,520 Speaker 1: Israel trying to direct attention away from like broader human 270 00:18:04,640 --> 00:18:09,960 Speaker 1: rights violations against Palestinians. Um It's It's also interesting because 271 00:18:10,280 --> 00:18:14,800 Speaker 1: it demonstrates once again the connections that exist between food 272 00:18:14,840 --> 00:18:18,920 Speaker 1: and especially traditional foods, UM and activism and shows the 273 00:18:19,440 --> 00:18:22,919 Speaker 1: progressiveness that's flourishing and in parts of these communities that 274 00:18:23,160 --> 00:18:30,280 Speaker 1: have been considered conservative. Yeah yeah, um it is. It 275 00:18:30,440 --> 00:18:34,680 Speaker 1: is one of those things where it's a It shows 276 00:18:35,480 --> 00:18:37,639 Speaker 1: how food is so much more than just food. And 277 00:18:37,680 --> 00:18:41,600 Speaker 1: I think people who listen to the show know that, um, 278 00:18:41,720 --> 00:18:44,840 Speaker 1: but for for some sometimes it's just easy to forget that. 279 00:18:44,920 --> 00:18:47,840 Speaker 1: I guess. So, yeah, this is really an interesting story 280 00:18:47,840 --> 00:18:53,880 Speaker 1: and look at that. Yeah. Uh. Also, a shop that 281 00:18:54,080 --> 00:18:58,600 Speaker 1: is billed as the world's first tahini boutique opened in 282 00:18:58,720 --> 00:19:04,720 Speaker 1: Istanbul and are Um. The the idea here is they 283 00:19:04,760 --> 00:19:07,960 Speaker 1: have different types of sesame seeds from like fourteen different 284 00:19:07,960 --> 00:19:11,600 Speaker 1: countries and you can choose your seeds and other flavorings 285 00:19:11,600 --> 00:19:14,760 Speaker 1: and they will create your bespoke tahini fresh in front 286 00:19:14,800 --> 00:19:17,800 Speaker 1: of you. UM. It also features a cafe with like 287 00:19:18,440 --> 00:19:22,680 Speaker 1: chocolates and macarons and latte's and fancy pastries that all 288 00:19:22,680 --> 00:19:27,240 Speaker 1: featured tahini. UM. I was like, I was like trawling 289 00:19:27,240 --> 00:19:29,960 Speaker 1: their Facebook and I watched this video that they posted 290 00:19:30,400 --> 00:19:32,600 Speaker 1: um back in December that was like set to jingle 291 00:19:32,600 --> 00:19:35,800 Speaker 1: bell rock and it featured that the making of and 292 00:19:35,920 --> 00:19:40,399 Speaker 1: cross section of this this Broodolph themed like filled, multi 293 00:19:40,400 --> 00:19:47,080 Speaker 1: tiered mini cake. It was really really amazing. Just yeah 294 00:19:47,560 --> 00:19:52,640 Speaker 1: uh uh yeah. The place is called simply the levant 295 00:19:52,920 --> 00:19:54,879 Speaker 1: um and and the team said at the time that 296 00:19:54,920 --> 00:19:57,520 Speaker 1: they were looking to open a second location in Beverly Hills. 297 00:19:57,760 --> 00:20:05,919 Speaker 1: So wow, okay, well I love this. I wasn't expecting it, 298 00:20:06,119 --> 00:20:12,720 Speaker 1: but I love it. And as we've been mentioning throughout, 299 00:20:13,040 --> 00:20:17,280 Speaker 1: tahini has seen a massive upswing in Western countries in 300 00:20:17,320 --> 00:20:20,840 Speaker 1: recent years. Um, there are all sorts of artist neal 301 00:20:20,880 --> 00:20:25,280 Speaker 1: tahinis like this flavored tahini's pretty much whatever you can imagine. 302 00:20:26,000 --> 00:20:29,720 Speaker 1: You can buy tahini and tahini seasonings in most grocery 303 00:20:29,760 --> 00:20:33,320 Speaker 1: stores here in the US, for example, UM, I might 304 00:20:33,440 --> 00:20:38,480 Speaker 1: look for tahiny seasonings. I'm kind of like, huh, but oh, 305 00:20:38,720 --> 00:20:43,320 Speaker 1: I'll keep an eye out for that. Yeah. Yeah. I 306 00:20:43,880 --> 00:20:47,680 Speaker 1: obtained mine from one of one of the organizations that 307 00:20:47,720 --> 00:20:50,520 Speaker 1: I volunteered for, has a food pantry, and we got 308 00:20:50,560 --> 00:20:56,200 Speaker 1: this just like massive drop off of um Sephardic Jewish 309 00:20:56,440 --> 00:21:01,200 Speaker 1: uh foods, like packaged foods, and so there's just there 310 00:21:01,280 --> 00:21:03,760 Speaker 1: was just this massive amount of tahini, and I was like, 311 00:21:04,119 --> 00:21:06,240 Speaker 1: I've never had a can of tahini before. Let's see 312 00:21:06,280 --> 00:21:10,080 Speaker 1: what that's about. Yeah, well you'll have to report back. 313 00:21:10,520 --> 00:21:15,080 Speaker 1: You're seeing what it's about. I I know now to 314 00:21:15,119 --> 00:21:19,719 Speaker 1: start slowly, so yes, do not stress out. Your tahini 315 00:21:20,800 --> 00:21:26,440 Speaker 1: will not be happy to hear that. That's what you do, well, listeners, 316 00:21:26,840 --> 00:21:30,159 Speaker 1: If you have any uses for tachini recipes, for tachiny 317 00:21:30,240 --> 00:21:33,639 Speaker 1: experiences with tahini, we would love to hear them. We would. 318 00:21:34,440 --> 00:21:37,919 Speaker 1: We do have some listener mail already prepared for you though. Um. 319 00:21:37,920 --> 00:21:39,800 Speaker 1: It has been stirred slowly and we are going to 320 00:21:39,800 --> 00:21:41,800 Speaker 1: get into that as soon as we get back from 321 00:21:41,800 --> 00:21:43,919 Speaker 1: one more quick break for a word from our sponsors. 322 00:21:53,040 --> 00:21:56,160 Speaker 1: We're back. Thank you sponsor, Yes, thank you, and we're 323 00:21:56,160 --> 00:22:09,600 Speaker 1: back with stirred slowly. Yeah, no stress, no stress, no, 324 00:22:09,960 --> 00:22:14,360 Speaker 1: all right. Bart wrote loved the Panatona show. I love 325 00:22:14,400 --> 00:22:16,240 Speaker 1: the stuff before I listened, and now I love it 326 00:22:16,320 --> 00:22:19,679 Speaker 1: even more. We discovered it in a most unusual way, 327 00:22:19,880 --> 00:22:21,720 Speaker 1: but it's become a real treat in our house now. 328 00:22:22,040 --> 00:22:24,320 Speaker 1: I'm a Belgian living in Ireland and married to an 329 00:22:24,320 --> 00:22:27,919 Speaker 1: amazing irishman. We both have very strong, crusty and taste 330 00:22:27,960 --> 00:22:32,160 Speaker 1: memories of our childhood Christmases, but of very different things. 331 00:22:32,200 --> 00:22:36,400 Speaker 1: For me it's speculus delicious lightly spiced biscuits doled out 332 00:22:36,400 --> 00:22:39,760 Speaker 1: by sincer Claus st Nick, and for him it's traditional 333 00:22:39,800 --> 00:22:43,600 Speaker 1: Irish minced pies, many short bread pies filled with minced 334 00:22:43,640 --> 00:22:47,520 Speaker 1: and spiced dried fruit, and Christmas Cake, very rich and 335 00:22:47,600 --> 00:22:51,119 Speaker 1: dense spiced fruitcake. A few years into our relationship we 336 00:22:51,160 --> 00:22:54,959 Speaker 1: discovered my darling beloved has Celiac disease, so we've been 337 00:22:55,000 --> 00:22:57,440 Speaker 1: living gluten free for over a decade now. In the 338 00:22:57,520 --> 00:22:59,879 Speaker 1: early years it was a real slog to find dec 339 00:23:00,080 --> 00:23:02,639 Speaker 1: gluten free food, but that's just not a problem anymore 340 00:23:02,680 --> 00:23:05,000 Speaker 1: for the day to day stuff, but once a year 341 00:23:05,280 --> 00:23:10,480 Speaker 1: at Christmas, we remember how limiting it can be. Um. 342 00:23:10,520 --> 00:23:13,560 Speaker 1: The Irish Christmas stuff is all very dense and doesn't 343 00:23:13,600 --> 00:23:16,080 Speaker 1: really depend on gluten's air pockets, so it's probably not 344 00:23:16,119 --> 00:23:18,359 Speaker 1: a surprise that there are now gluten free mince pies 345 00:23:18,400 --> 00:23:21,840 Speaker 1: and Christmas cakes that even the most refined palette couldn't 346 00:23:21,840 --> 00:23:25,600 Speaker 1: distinguish from the glutenous original. But the Belgian stuff that 347 00:23:25,680 --> 00:23:29,399 Speaker 1: proved more of a problem. When the German supermarkets like 348 00:23:29,520 --> 00:23:32,480 Speaker 1: Legal came to Ireland and added gluten free ranges. We 349 00:23:32,520 --> 00:23:34,920 Speaker 1: didn't get my Belgium stuff, but we did get other 350 00:23:34,960 --> 00:23:39,479 Speaker 1: European Christmas treats, including gluten free panatone. Neither of us 351 00:23:39,520 --> 00:23:41,600 Speaker 1: had ever had it before, but the first time I 352 00:23:41,640 --> 00:23:44,280 Speaker 1: cut into one, warmed it slightly in the microwave, and 353 00:23:44,320 --> 00:23:48,840 Speaker 1: spread some real butter on it, we both fell in love. Similarly, 354 00:23:49,040 --> 00:23:53,040 Speaker 1: German specialty goods makers Share introduced us to Lamb, a cucin, 355 00:23:53,600 --> 00:23:57,560 Speaker 1: which we both also now love. Also, there's a happy epilogue. 356 00:23:57,680 --> 00:24:01,600 Speaker 1: Both Share and Legal now did luten free Speculus. So 357 00:24:01,680 --> 00:24:05,199 Speaker 1: because Celiac disease forced us to broaden our horizons, we 358 00:24:05,320 --> 00:24:09,560 Speaker 1: now feel truly European at Christmas time as we enjoyed Speculus, 359 00:24:09,720 --> 00:24:14,760 Speaker 1: minced pies, Christmas cake, Levi Cukin, and Panatone. Anyway, if 360 00:24:14,800 --> 00:24:17,560 Speaker 1: you're looking around for some Christmas eat topics for next year, 361 00:24:17,880 --> 00:24:22,120 Speaker 1: how about Speculus are leve cukin. Okay, first of all, 362 00:24:22,119 --> 00:24:24,399 Speaker 1: part this is lovely. Thank you for sharing, and I 363 00:24:24,640 --> 00:24:28,760 Speaker 1: very very much apologize if I butchered all of those pronunciations. 364 00:24:29,840 --> 00:24:32,400 Speaker 1: I gave it a solid effort. I looked up some stuff, 365 00:24:33,280 --> 00:24:36,960 Speaker 1: but yeah, that was a roller coaster. That was a 366 00:24:37,040 --> 00:24:41,399 Speaker 1: roller coaster of pronunciation. Um, but thank you for coming 367 00:24:41,440 --> 00:24:47,400 Speaker 1: along with me being supportive during this time. Uh oh, 368 00:24:47,440 --> 00:24:49,600 Speaker 1: but but all of that does sound delightful. Thank you 369 00:24:49,720 --> 00:24:53,400 Speaker 1: for the tips. Uh, there's there's a there there, there's 370 00:24:53,520 --> 00:24:56,800 Speaker 1: a little in um at least at least one in Atlanta. Now, um, 371 00:24:56,920 --> 00:25:02,240 Speaker 1: I've been meaning to go o yeah safor savor field 372 00:25:02,280 --> 00:25:06,760 Speaker 1: trip that is much more easily accomplished than a lot 373 00:25:06,800 --> 00:25:11,040 Speaker 1: of our other fields trips on our list. Yes, this 374 00:25:11,119 --> 00:25:13,840 Speaker 1: is great, and I'm glad that you are able to 375 00:25:13,880 --> 00:25:17,760 Speaker 1: find more luten free options around the holidays. Now, I'm 376 00:25:17,840 --> 00:25:21,800 Speaker 1: glad that you discovered Hannah toone and loved it. Um, 377 00:25:21,960 --> 00:25:25,680 Speaker 1: this is all all amazing, and yes we have added 378 00:25:25,840 --> 00:25:31,160 Speaker 1: those topics too. Are admittedly massive list, but they're on there. 379 00:25:32,640 --> 00:25:35,720 Speaker 1: It's completely overwhelming, but they're but they're on there. Yeah, yeah, 380 00:25:35,840 --> 00:25:41,160 Speaker 1: yes they are. Yes they are how He's wrote, absolutely 381 00:25:41,280 --> 00:25:44,040 Speaker 1: love your show, you guys make the work day zip 382 00:25:44,080 --> 00:25:48,240 Speaker 1: by all right, onto the ranch l O l okay, 383 00:25:48,280 --> 00:25:50,399 Speaker 1: I know l O L but I hate ranch too, 384 00:25:50,640 --> 00:25:53,399 Speaker 1: And I just got the Rick and Morty cookbook and 385 00:25:53,440 --> 00:25:55,919 Speaker 1: thought I would try it out. We're gonna make the 386 00:25:55,960 --> 00:25:59,720 Speaker 1: pickle Rick pickles later today, and wow, I was not 387 00:26:00,040 --> 00:26:02,800 Speaker 1: stout at all. I think it might be the aquafaba 388 00:26:02,880 --> 00:26:06,639 Speaker 1: instead of eggs, but I'm no scientist. Try if you dare, 389 00:26:07,680 --> 00:26:10,919 Speaker 1: ps um, if the idea of ranch is still absolutely terrible, 390 00:26:11,080 --> 00:26:14,960 Speaker 1: we sent along our spicy candied maple bacon recipe and 391 00:26:15,000 --> 00:26:21,440 Speaker 1: our pair custard pie recipe too. Oh yeah, we love recipes, 392 00:26:21,480 --> 00:26:25,119 Speaker 1: you know that. Just a clarification. This email came with 393 00:26:25,240 --> 00:26:28,520 Speaker 1: like the subject line we got to talk about ranch. 394 00:26:29,640 --> 00:26:35,440 Speaker 1: No oh no oh no um. And it came attached with, 395 00:26:35,840 --> 00:26:38,800 Speaker 1: uh with this recipe from the Rick and Morty cookbook, 396 00:26:38,800 --> 00:26:43,879 Speaker 1: which is apparently a thing. Um and uh. And the 397 00:26:44,760 --> 00:26:51,720 Speaker 1: recipe is titled Rigy Rigty Ranch um and uh and 398 00:26:51,800 --> 00:26:55,760 Speaker 1: yeah it's it's a version of of ranch made with 399 00:26:56,320 --> 00:27:00,600 Speaker 1: aquafaba and cream of trder and some Dijon mustard as 400 00:27:00,640 --> 00:27:04,719 Speaker 1: the texturizers. Um, in order to create that like that 401 00:27:04,720 --> 00:27:07,520 Speaker 1: like kind of creamy mouth feel without having to um 402 00:27:07,680 --> 00:27:12,760 Speaker 1: to use eggs. So fascinating. That is fascinating. Also fascinating 403 00:27:12,840 --> 00:27:17,440 Speaker 1: is it makes three cups of dressing. I guess if 404 00:27:17,440 --> 00:27:19,760 Speaker 1: you if you like ranch, or at a party, it 405 00:27:19,760 --> 00:27:22,879 Speaker 1: could go fast. I don't absolutely. Yeah, that does seem 406 00:27:23,040 --> 00:27:27,040 Speaker 1: that does seem like quite a bit of dressing. But 407 00:27:27,240 --> 00:27:29,680 Speaker 1: it does. But I guess that's like about what would 408 00:27:29,680 --> 00:27:33,560 Speaker 1: be in like a large bottle. It's party sized. It 409 00:27:33,680 --> 00:27:37,560 Speaker 1: is party sized, and you know Rick and or Morty 410 00:27:37,600 --> 00:27:40,320 Speaker 1: would want us to have a party. I suppose, So 411 00:27:40,640 --> 00:27:46,439 Speaker 1: I suppose we can't argue with that logic. WHOA, maybe 412 00:27:46,440 --> 00:27:48,040 Speaker 1: one day I'll give it to go. Maybe one day 413 00:27:48,040 --> 00:27:52,119 Speaker 1: I'll give it to go. Um. Thank you as always 414 00:27:52,200 --> 00:27:54,600 Speaker 1: listeners for writing in. If you would like to write 415 00:27:54,600 --> 00:27:56,560 Speaker 1: to us that you can our emails hello at favor 416 00:27:56,600 --> 00:27:58,840 Speaker 1: pot dot com. We're also on social media. You can 417 00:27:58,920 --> 00:28:02,280 Speaker 1: find us on Twitter, Facebook, and Instagram at savor pod 418 00:28:02,359 --> 00:28:04,600 Speaker 1: and we do hope to hear from you. Savor is 419 00:28:04,640 --> 00:28:07,159 Speaker 1: a production of I Heart Radio. For more podcasts from 420 00:28:07,160 --> 00:28:09,080 Speaker 1: my Heart Radio, you can visit the i Heart Radio 421 00:28:09,160 --> 00:28:12,560 Speaker 1: app Apple Podcasts, where wherever you listen to your favorite shows. 422 00:28:12,920 --> 00:28:16,479 Speaker 1: Thanks as always to our superproducers Dylan Fagan and Andrew Howard. 423 00:28:16,640 --> 00:28:18,320 Speaker 1: Thanks to you for listening, and we hope that lots 424 00:28:18,359 --> 00:28:27,320 Speaker 1: more good things are coming your way.