Description
Fermentation of whole sesame seeds into a lactic‑acid‑rich tahini paste.
Technical
Lactobacillus plantarum ferments the seed carbohydrates to lactic acid, lowering the pH to 4.5–5.0 and enhancing safety and flavor. The process also reduces phytic acid by ~30 % and releases free fatty acids, improving the bioavailability of sesame oil. The resulting paste has a nutty, slightly sour profile and a smoother mouthfeel compared to non‑fermented tahini.
Science
Primary Reaction
Fermentation of seed carbohydrates by Lactobacillus plantarum producing lactic acid
Sensory Profile
Aroma ()
nuttyearthyslightly sourmildtoasted sesamefermented tang
Origin & History
Civilization
Yemenite, Syrian, Lebanese
Era