FAQ

Tahini is made 100 % from sesame seeds, no additives and no preservatives.

Sesame seeds undergo many steps starting from pre-cleaning of natural seeds (sieving, de-stoner, gravity separator), to hulling, washing with salt, rinsing with water, drying, sieving stage 2, roasting, sorting hull, sieving stage 3 and finally color sorting before grinding them into a fine paste commonly known as tahini.

Sesame seeds are very rich in oils (poly-unsaturated type) giving tahini its viscous oily texture.

Halawa is made of tahini, sugar, halawa root extract, citric acid and vanilla.

First, a sugar solution along with root extract and citric acid are mixed and cooked at high temperature for around 2 hours. The result is a crystallized solution to which tahini and vanilla are added to produce halawa.

Tahini and halawa can be consumed and retain their quality up to 2.5 years from the production date. The shelf life of the product is set according to the regulation of the country of sales.

Tahini should be kept at room temperature and dry place. It doesn't need to be refrigerated even after opening.

Exposing tahini to heat can cause oil separation of the product and a layer of oil will appear at the top of the container. This oil separation process is natural during long storage. In the case of tahini, the container should be well shaken or stirred with a spoon to make the solution/paste homogeneous. The oil at the top should never be thrown away.

Halawa should be kept at room temperature and dry place. It can also be refrigerated and stored in a cool place, eating the halawa cold will give it a good and crispy taste.

Exposing halawa to heat for a prolonged period of time can cause oil to separate from the product and buildup an oil layer at the top of the container. This oil separation process is natural during long storage. The oil can't be brought into the product mix again, so the oil which is the sesame oil should be disposed of. To avoid this, some people prefer to store the halva in refrigerator.

Tahini and halva are free from any preservative or additive. They are 100% natural product and their stability is due to the presence of powerful antioxidants naturally found in sesame seeds.

Al Kanater Tahina is gluten free as the only ingredient used in the production is the sesame seeds.

The Halawa is also gluten free. It is made of tahina, sugar, halawa root extract, citric Acid and vanilla.

The whole facility is a gluten free area.

Al Kanater Tahini and Halawa do not contain any trace of peanuts.

The only ingredient used for the production of tahini is sesame seeds.

The ingredients of Halawa are: Tahini, sugar, halawa root extract, citric acid and vanilla.

The whole facility is a peanut free area.

Tahini is a traditional ingredient in many Middle Eastern dishes such Hummus (chickpea dip) and Baba ghanouj (eggplant dip). Hummus, a Middle Eastern appetizer that has become a universal favorite is made of ground chickpeas, garlic, lemon juice, salt, and tahini. Baba ghanoush, another favorite appetizer known throughout the Middle East, has a base of roasted eggplant seasoned with tahini, lemon juice, garlic, and salt. These sesame-based dishes have been handed down from generation to generation for centuries.

Tahini sauce (addition of lemon juice) is usually consumed with fish.

Halawa is delicious when consumed in a warm French baguette. Slices of banana, strawberry, chocolate chips and nuts can be added as topping.

Check the distributors list or order online for Lebanese market and all over the world.