Cypressa

Cypressa is a Mediterranean food label whose range draws on the Greek Cypriot and Middle Eastern table, from olives and pulses to tahini. Its tahini is made from hulled sesame seeds, the classic style used in hummus and dressings across the eastern Mediterranean.

We list Cypressa tahini in our spreads collection, part of breakfast and spreads. Hulled tahini, made from sesame seeds with the outer skin removed, is paler, smoother and milder than wholegrain tahini, which uses the whole seed and tastes stronger and more bitter. For the seeds themselves, see our sesame seeds.

Blend tahini with chickpeas, lemon, garlic and a little iced water for hummus, or with roasted aubergine for baba ghanoush. Thinned with lemon juice and water it becomes tahini sauce for falafel, shawarma and roasted cauliflower. Spread it on toast with honey or date syrup, stir it into noodles with soy and chilli, or use it in cookies and brownies. In South Asian kitchens a spoonful can thicken a sesame chutney or a Hyderabadi mirchi ka salan in place of grinding the seeds by hand.

Oil naturally rises to the top of a tahini jar, so stir it thoroughly before using and store it in a cool cupboard with the lid closed; it keeps for months. To compare, see our peanut butter and the Lotus spread.