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Flavor of the Week

The latest 'Flavor of the Week' information and uses of new flavors that are trending in restaurants with data from Datassential

Flavor of the Week: Tahini, the versatile sesame sauce, expands beyond tradition

Datassential

July 20, 2020

6 Slides
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This staple ingredient in Mediterranean and Middle Eastern cuisine is made by grinding sesame seeds into a smooth paste.Julia_Sudnitskaya/iStock/Getty Images Plus

Tahini isn’t just for hummus anymore. This staple ingredient in Mediterranean and Middle Eastern cuisine is made by grinding sesame seeds into a smooth paste.

An ideal tahini is creamy and tastes mildly nutty. Inferior versions can be chalky, bitter or acidic.

This versatile ingredient has gone beyond traditional uses, such as a dressing for falafel or an ingredient in baba ghanoush, and is now used in innovative dishes, both savory and sweet, like brownies, ice cream or dressing for bowls.

Nearly 40% of America restaurant customers know about this Flavor of the Week, and nearly one-fourth of them have tried it. Tahini is especially popular in fast-casual restaurants as well as restaurants located in the Northeast.

Learn more about this Flavor of the Week, including a menu idea, by clicking through the slideshow.

About the Author

Datassential

Datassential is a market research firm providing data, intelligence and market research to the foodservice industry. 

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