Black Tahini vs White Tahini: A Comprehensive Comparison

When it comes to tahini, one question seems to pop up time and again: What’s the difference between black tahini and white tahini? Despite their similar names, these two types of tahini can vary quite a bit in flavour, colour, nutritional content, and even their best uses in cooking. Let’s dive into this comprehensive comparison.

Colour and Flavor

First, let’s talk about the most obvious difference: colour. As the name suggests, white tahini is a creamy, light-coloured paste made from hulled white sesame seeds. It has a smooth, slightly bitter flavour that pairs well with various dishes.

On the other hand, black tahini is made from unhulled black sesame seeds, which gives it a strikingly dark colour. Its flavour is deeper and richer than white tahini, with a slight hint of sweetness. If you’re looking for a bold, robust flavour, black tahini might be the right choice.

Nutritional Content

While both types of tahini are rich in nutrients, there are some differences in their nutritional profiles.

White tahini is a great source of calcium, iron, and dietary fibre, thanks to the hulled white sesame seeds it’s made from. It’s also packed with healthy fats and protein, making it a nutritious addition to your meals.

Meanwhile, black tahini boasts an even higher nutritional punch. Because it’s made from unhulled sesame seeds, it retains more of the seed’s nutrients, including antioxidants and fibre. It’s also higher in calcium and iron compared to its white counterpart.

Best Uses in Cooking

Both white and black tahini has their unique uses in the kitchen.

White tahini is incredibly versatile. It’s a key ingredient in hummus, but it can also be used in salad dressings, sauces, and baking. Its mild flavour allows it to blend seamlessly into a variety of dishes.

With its robust flavour, black tahini shines in recipes where its unique taste can be showcased. It’s perfect in dressings, dips, and marinades. Its dark colour can also add a visually striking element to desserts and baked goods. In short, black tahini can be a wonderful ingredient when you want to make a bold statement with your food.


So, in the battle of black tahini vs. white tahini, which one comes out on top? As it often is, the answer depends on what you’re looking for. White tahini could be your go-to if you want a versatile tahini with a mild flavour. Black tahini might be the winner if you’re after tahini with a rich, deep flavour and an extra nutritional punch. In any case, both are delicious and versatile additions to your culinary repertoire.