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.

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.

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.

This sweet spread is made with Soom’s incredible tahini—a Milk Street bestseller—and we can’t get enough. Creamy and thick, the tahini adds a lovely nuttiness when blended with dark chocolate and balanced out with a bite of sea salt. And it’s not so sweet that you can’t taste the medley of flavors, which is an issue we have with other popular chocolate nut spreads. 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.

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Soom Vanilla Bean Tahini is a classic reimagined that mixes the bestselling tahini we already know and love with pure vanilla. The spread tastes a lot like liquid halva, and we aren't complaining. It’s sweet with a strong, pleasant sesame flavor and a touch of sesame bitterness. The vanilla flavor is understated but comes on stronger at the end. The texture is as creamy as it gets (nothing like the dense, spackle-heavy layer of oil that you may find with other tahini brands), making it the ideal drizzle to finish a dish off.

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Soom imports our favorite tahini, and this silky-sweet date syrup has quickly become a kitchen staple sweetener. Also known as date honey, Soom’s Silan is a thick, glossy syrup prepared from steamed and pureed dates. It’s earthy and rich, with a rounded flavor and dried-fruit finish. Use it anywhere you might drizzle maple syrup or honey; it makes a terrific alternative to maple syrup on pancakes and waffles, or drizzled over oatmeal and yogurt. Silan even works for savory recipes. Pair it with toasted nuts or nut oils in vinaigrettes; you can also drizzle it over roasted meat or toss it with roasted vegetables, especially naturally sweet carrots, sweet potatoes or butternut squash garnished with toasted almonds and chili flakes.

Made in collaboration with chef Molly Yeh, this organic premium halva from Hebel & Co. features a nutty, just-sweet-enough combination of peanut butter, dark chocolate and sea salt. Good halva—a Middle Eastern sesame candy—combines tahini and a sweetener in just the right proportion to create a confection with a light texture. This one is a textural delight: a flaky, crispy halva that slices cleanly and melts in the mouth. The familiar nutty taste of tahini gets extra punch from swirls of peanut butter and dark chocolate, and the addition of crunchy puffed quinoa reminds us of eating an exceptionally good candy bar. Eat it as a snack or serve as a dessert—we like it for entertaining, or it makes a unique gift.

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