Many supermarket tahinis are over-roasted, which gives them an unpleasant, bitter flavor. They are also too thick and hard to stir into a creamy blend. Soom's tahini has a full, nutty flavor as well as a pourable and well-balanced texture, made from single-origin white sesame seeds from northwestern Ethiopia that have an ideal oil-to-protein ratio.

You can think of this chocolate tahini spread as the bittersweet, dark-chocolate sister of Nutella. Similar to how adding espresso powder to brownies brings out the chocolate flavor, the nutty and pleasantly bitter notes of toasted sesame are a wonderful counterpoint to the chocolate in this spreadable halva. Soom's tahini is made from single-origin white sesame seeds from northwestern Ethiopia that have an ideal oil-to-protein ratio and result in a creamy, pourable texture.

With deeply aromatic, rich, and toasty undertones, this sesame condiment can be used in both sweet and savory applications. It is ideal for adding some earthy depth to dishes, with a subtle pleasant bitterness that you can't get with white sesame seeds. Many Asian cultures use black sesame for desserts, with good reason—its slight bitterness cuts through rich dairy and balances bitter with sweet like no other. We like to substitute black sesame paste for tahini in our Tahini Swirl Brownies—if you like the bitter sweetness of dark chocolate, you'll love the roasted element black sesame paste brings to this dessert. Or simply drizzle Wadaman's Black Sesame Paste over vanilla ice cream for a visually stunning Japanese-inspired dessert. On the savory side, try a drizzle of the paste over our Sumac-Spiced Chicken (Musakhan) for visual contrast and an earthy counterpoint to sumac's citrusy tartness. Or add it to our Chinese Chili and Scallion Noodles to complement the sesame oil and add another dimension of flavor. Or substitute black sesame paste for tahini to make a roasty, earthier version of our Pita and Chickpea Salad with Yogurt and Mint (Fatteh).

Sesame oil is an essential ingredient in East Asian cuisine for adding aromatic depth, but too often it can be cloying and overpowering. We tasted numerous versions and especially like Maruhon Lightly Toasted Sesame Oil made by Takemoto Oil & Fat Company, the oldest operating oil-extracting company in Japan, which traces its roots to 1725. Maruhon Lightly Toasted Sesame Oil has a far more delicate, nuanced flavor than supermarket versions and tastes distinctly of sesame, unlike the generic nuttiness of some mass-produced versions. This producer uses a chemical-free extraction process, which is not only healthier but also yields a cleaner taste that doesn’t overpower light dishes but stands up to heavier ones. The oil adds just the right amount of nutty richness and is much more aromatic than others we've tried.

• Net Weight: 5.5 ounces
• Ingredients: Golden sesame seeds
• Place of Origin: Japan

This organic sesame oil, pressed by one of Japan’s top sesame growers, is without equal—earthy, clear, bold and strong. We consider sesame oil a pantry staple and use it in innumerous dishes like our Hot Oil Chard, easy and rib-sticking Sesame Stir-fried Pork with Shiitakes or sesame sauce for noodles.

No confection defies description like halva: dense yet flaky, creamy yet crunchy, sliceable yet spreadable. While the word “halva” can refer to a number of different sweets around the world, arguably the most popular version is tahini-based halva, a dense, semi-soft solid sweet that can be sliced and eaten, or flaked into airy, melt-in-your-mouth crumbles. The chocolate in Hebel & Co's halva is swirled in to create the perfect ratio of chocolate to soften the halva, yielding an especially soft, smooth texture. It's perfect for folding into baked goods or crumbling over oatmeal, yogurt or ice cream. We especially love how the ribbons of chocolate contribute sweet bursts of flavor but don't overpower the halva's nutty richness—think of this one as a sophisticated spin on chocolate and peanut butter.

No confection defies description like halva: dense yet flaky, creamy yet crunchy, sliceable yet spreadable. While the word “halva” can refer to a number of different sweets around the world, arguably the most popular version is tahini-based halva, a dense, semi-soft solid sweet that can be sliced and eaten, or flaked into airy, melt-in-your-mouth crumbles. Real pistachio pieces in each bite add a bit of crunch to this complexly flavored halva. The naturally sweet pistachios' flavor comes through clearly as both a complement and counterpoint to the deeper nuttiness of tahini. Black nigella seeds, which have anise-y and peppery notes, add a bright accent to this earthy and aromatic treat.

No confection defies description like halva: dense yet flaky, creamy yet crunchy, sliceable yet spreadable. While the word “halva” can refer to a number of different sweets around the world, arguably the most popular version is tahini-based halva, a dense, semi-soft solid sweet that can be sliced and eaten, or flaked into airy, melt-in-your-mouth crumbles. This classic flavor of halva showcases the rich nuttiness of sesame in a versatile, ready-to-eat form. Aromatic vanilla adds a light sweetness that enhances tahini's creamy quality and tempers the natural bitterness of the sesame paste. We dare you not to eat it all straight off the spoon.