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The latest 'Flavor of the Week' information and uses of new flavors that are trending in restaurants with data from Datassential
July 20, 2020
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.
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