Tahini

Store in a cool, dark place or in the fridge. Oil separation is normal—stir before use. Keeps for several months at room temperature; up to a year refrigerated. Unopened jars last much longer.

If tahini is too thick, thin it with water, lemon juice, or olive oil rather than oil alone for better flavor.

Toast sesame seeds lightly before grinding to deepen the nutty flavor (though most store-bought tahini is already roasted).

Use tahini as a creamy base for salad dressings, smoothies, or sweets like halva.

A little goes a long way—start with 1–2 tablespoons per recipe and adjust to taste.

Not stirring the jar thoroughly—oil rises to the top and can make it seem rancid when it's simply separated.

Using tahini straight from the fridge without warming; cold tahini clumps. Let it sit at room temperature or warm gently.

Overloading a recipe; tahini has a strong, bitter edge if overdone.