From seed to table
Every sesame seed has a story
Great tahini starts with the basics: a good sesame seed. Here is how it becomes the tahini on your table.
Where it comes from, where it goes
Origin
Sudan and Ethiopia
Gedaref region (Sudan) and Humera region (Ethiopia), chosen by price and availability. Both are top tier growing areas.
Factory
Jericho, Palestine
Jericho Industrial Zone, developed as part of a Japanese government project.
Route
Ashdod Port
Overland transport and commercial crossing procedures, then sea freight from Ashdod.
Markets
Jerusalem and beyond
Previously exported to the USA, the Gulf and Europe; today mainly Jerusalem.
From Jericho to the world
Export route and logistics
At Beit Al Dimashqi, we coordinate export and logistics so our tahini and halawa move smoothly from our production facility in Jericho to international markets.
Exports cover overland transport, customs and port procedures, container handling, sea freight and coordination with international logistics partners, so our products reach their destination efficiently and in suitable transport conditions.
Beit Al Dimashqi factory, Jericho, Palestine
Overland transport and commercial crossing procedures
Ashdod Port
Port handling and customs clearance
Sea freight
Port of the destination country
Customs clearance, receipt and local distribution
Our customers in markets around the world
Ten steps from seed to jar
Arrival
Sesame reaches our factory in Jericho.
Lab testing
Each lot is tested in our in house lab for yeast, mould, pesticides and other food safety parameters.
Cleaning and sorting
Washing and careful cleaning remove impurities and non conforming seeds.
Hulling
The outer skin is removed.
Roasting
Automated gas heated rotating drums roast the sesame evenly over several hours, at set temperatures and times, until colour, aroma and flavour are right.
Cooling
The roasted sesame is cooled before grinding.
Sieving
Damaged, burnt or unsuitable seeds are removed.
Grinding
Modern grinding lines turn the seed into a smooth, even paste, rich in natural sesame oil, with checks during production.
Filling and labelling
Tahini is filled into jars, sealed, labelled and batch coded.
Storage and shipping
Finished products leave Jericho for international markets along our export route.
Inside Jericho
Production, step by step
Illustrative clips of each step. The grinding clip is animated from a photo of our machine in Jericho.
The roast makes the character
Roasting is one of the most important stages. It shapes the colour, the aroma and the flavour of the tahini.
We no longer use stone mills. Our roasting and grinding are machine controlled for consistency, batch after batch.
Inside the factory
Jericho, today
Why thick matters
In Palestine, a thick tahini means more sesame and nothing added. It is what hummus and falafel need: a runny tahini would not hold up in these dishes.