Talk:Tahini

message: I've done some checking, and Tahina does not appear to be the same thing as Tahini. Tahina starts with Tahini, and then adds lemon juice and other spices to it. The two are not interchangable. I don't believe that Tahina should redirect to this article, because it gives the mistaken impression that the two are the same. Which, while similar, are completely different when used in cooking. --Jmccorm 21:38, 24 June 2007 (UTC)
replies: text: Not true. They're the same thing. There might be some recipe also called tahina (though I don't know one), but tahini = tahin = tahine = tahina. Njál (talk) 17:33, 15 June 2008 (UTC)
replies: text: Njál, indeed. One can buy bottles of pure tahina, and one may add anything from lemon juice to motor oil, whatever one desires. Heck, one could add turpentine to peanut butter if one was so inclined. The recipes that call for lemon juice do not affect the fact that supermarket-purchased bottles of tahina contain sesame and nothing but sesame. Sevendust62 (talk) 17:08, 5 October 2009 (UTC)

text: You're all wrong. Tahina and Tahini are not the same thing, nor are they two different things. Tahina (with that classic middle eastern chhhhh and a barely-pronounced a) is the thing described in the article, whether there is lemon juice or not, whether there are spices or not. Tahini is a transliteration devised by a person with a profound mental disability that prevents him from understanding what vowels are, and what sounds they signify. Never, ever, ever, refer to anything as "tahini." Daniel J. Hakimi (talk) 02:25, 6 September 2016 (UTC)
replies: text: Tahini is Greek. Tahina is Arabic and also Hebrew. RPSM (talk) 11:18, 10 July 2017 (UTC)
replies: text:  Do you have a source on that? There is no hint of that in the article, which says that the first known use of "tahini" was in 1930. Daniel J. Hakimi (talk) 14:53, 23 September 2018 (UTC)
thread_title:  Tahina redirects to this article (Tahini) 

message: A recent addition to the article reads:
:The Hebrew equivalent is "tehina" ... from the root טחן 'to grind'.
Though the Semitic roots are no doubt related (grinding, flour, etc.), I'd think the Hebrew tehina is a recent borrowing from the Arabic in the sense of sesame paste, in which case I see no reason to include it in the article. --macrakis (talk) 22:48, 3 November 2008 (UTC)
replies: text: I agree and have removed this information from the article. I also added a source for the word's relation to the Arabic verb tahana "to grind". Tiamuttalk 15:51, 25 November 2008 (UTC)
thread_title: Hebrew

message: "In Greece and Cyprus, tahini is mixed with a sort of pastry along with sugar making a sweet dessert or breakfast side dish."
Guys, you have a lot of fantasy...Can you tell me the name of this pastry?  —Preceding unsigned comment added by 91.140.98.25 (talk) 20:56, 23 January 2009 (UTC)
replies: text: Again this is put back...sorry, but nobody answered my question, because there is no such pastry, only in your fantasy... — Preceding unsigned comment added by 79.107.89.74 (talk • contribs) 12:02, 24 January 2009 (UTC)
replies: text: Baklava...Loukamades...DOES THAT ANSWER YOUR QUESTION?SchnitzelMannGreek.  23:57, 20 May 2009 (UTC)
replies: text: Maybe they are referring to HALVA — Preceding unsigned comment added by 71.74.124.22 (talk • contribs) 22:44, 22 November 2014 (UTC)
thread_title: What pastry?

message: Quite nice spread on bread but not so good for the really runny ones.
Also iv'e seen it as tahini and tahin, is there a difference caused by the extra 'i'? Alan2here (talk) 17:55, 27 May 2009 (UTC)
replies: text: Does anyone know where the final i in English came from? I live in Egypt where it is the most common of foods and everyone uses the final a. The Arabic spelling uses the final a. In all my Arabic study and travel in Arab countries I've never heard it pronounced with a final ee. I posted a theory of the origin of the i, from Syrian pronunciation of eh. I also will try to put a disambiguation page for Tahina.--Zachbe (talk) 05:57, 8 December 2009 (UTC)
replies: text:  I don't understand why the pronounciation "eh" should lead to a transcription with -i.   If an English speaking person hears the pronounciation -eh, he/she will most likely transcribe it as tahinay or tahiney, perhaps tahineh, certainly not tahini. --Austrian (talk) 13:55, 25 April 2012 (UTC)
replies: text:  Boy, you do not want to know how "China" and "Japan" are supposed to be pronounced. I'm mostly convinced that the first English-speaking people to travel out of Europe were all too racist to bother learning anything about the sounds they were transliterating. Daniel J. Hakimi (talk) 02:28, 6 September 2016 (UTC)
thread_title:  Origin of final i 

message: For now I was WP:bold, and removed it (since I didn't see a recipe link on more high traffic articles)
If it is a valid link, I have more to add... Talgalili (talk) 18:15, 8 October 2010 (UTC)
replies: text: There should only be external links to recipes if they are in some sense definitive. This is rare.  There is, for example, a Grande Confrérie du Cassoulet de Castelnaudary which claims to codify the recipe for cassoulet (actually just cassoulet de Castelnaudary).  But then, there is also the Académie Universelle du Cassoulet which is less dogmatic about the ingredients.  In that case, they are probably both worth mentioning, though of course there are many variants of cassoulet.  But usually external links to recipes are a bad idea. --Macrakis (talk) 18:38, 8 October 2010 (UTC)
replies: text:  Macrakis, I've learned something new today - thanks :) 109.64.96.9 (talk) 19:03, 8 October 2010 (UTC)
thread_title:  Should there be a recipe in the external links section ? 

message: I will edit the following...
"Because East Asian sesame paste is made from unhulled seeds, it is more bitter than tahini."
This is not true. Chinese and East Asian sesame paste is usually made from black sesame which is toasted seeds not unhulled seeds. The additional flavour comes from the charred seed. This is what I buy in southern China and have seen in nearby countries.   — Preceding unsigned comment added by 202.40.218.20 (talk) 08:11, 23 November 2011 (UTC)
thread_title: East Asian unhulled sesame paste?????

message: I haven't done much research but have noticed that the calcium content in tahini varies greatly.
After a little research I found:
"One ounce of toasted sesame kernels (hulled seeds) contains 37 milligrams of calcium, whereas one ounce of whole, toasted and roasted seeds contains a whopping 281 milligrams of calcium."
http://www.vrg.org/journal/vj96jul/vj967hot.htm
I hope someone can include this in the article. — Preceding unsigned comment added by 98.249.0.238 (talk • contribs) 17:11, 22 June 2012 (UTC)
thread_title:  Calcium content 

message: the article states " Tahini is an excellent source of copper, manganese and the amino acid methionine.[12] Tahini is a source of the healthy fatty acids omega-3 and omega-6. " however, the article on omega-6 states that omega-6 is harmful and causes cancer. 
so is it healthy, or harmful? 
50.47.115.161 (talk) 04:22, 20 April 2014 (UTC)
thread_title:  healthy fatty acids omega-3 and omega-6 

message: This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Sarah Valvano. — Preceding undated comment added 00:21, 14 December 2016 (UTC)
thread_title: Wiki Education Foundation-supported course assignment

message: No mention of heavy metal content, no mention of Sesamin, Arsenic, Cadmium, Lead, other heavy metals. Sesame seeds at least sometimes contains a lot of one of them!
* Wikipedia now only advertises the positive things:
"Tahini is an excellent source of calcium, manganese and the amino acid methionine.[12] Tahini is a source of healthy omega-3 and omega-6 fatty acids.[13]
Tahini in a jar with natural oil separation visible at the top
Tahini made from raw sesame seeds is lower in fat than tahini made from roasted seeds.[14][15]
Tahini's relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats.[16]"
* And no mention of this mostly positive thing, that is bad if eaten too much (like any other natural medicine is bad if overdosed): https://examine.com/supplements/sesamin/
"Sesamin is a lignan derived from sesame seeds (Sesamum indicum) that appears to inhibit vitamin E metabolism, which causes a relative increase in circulating levels of γ-tocopherol and γ-tocotrienol; it shows most promise in augmenting the efficacy of vitamin E supplements".
91.155.24.127 (talk) 11:47, 15 April 2017 (UTC)
thread_title:  Very unbalanced article 

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thread_title:  External links modified 

message: According to MOS:FORLANG: , and 
Since the article describes Tahini as being an ancient and widespread dish, known for millennia in Africa, Iran, India, China, etc., I don't see that it is primarily associated with Arabic or belongs only to Arab culture. The etymological origin of the English name is not the same as the history of the food itself - an Arabic-derived name doesn't make it exclusively an Arab food. It has other names in other languages. Therefore I removed the Arabic equivalent, along with all other foreign-language equivalents, from the lead sentence.
An IP editor has been repeatedly re-adding it without explanation. I would ask that they stop that, and discuss it here if desired. Otherwise the page will need to be protected from IP edits. --IamNotU (talk) 14:04, 21 June 2019 (UTC)
thread_title:  Foreign-language equivalents in lead sentence 

message: Could anyone clarify how much of which sugars (maltose, sucrose, free fructose, free glucose etc.) tahini contains? Thanks! 130.239.42.220 (talk) 16:26, 22 October 2023 (UTC)
thread_title:  How much of which sugars?