tehina
Enable an agent to identify tehina, assess its composition and condition, and determine its suitability for a specified food preparation.
Research draft, second pass
A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.
recalled by Codex without web access - no source was read
Researched by: Codex
Purpose and description
Enable an agent to identify tehina, assess its composition and condition, and determine its suitability for a specified food preparation.
Tehina, also spelled tahini, is an edible paste made by finely grinding sesame seeds, commonly hulled, used as an ingredient or further prepared into a sauce.
It can be Classify a labelled sample as sesame paste, prepared sauce or unresolved usage.; Compare variants by seed treatment, ingredients and intended culinary function.; Assess whether stirring restores a usable consistency and record the result.; Plan measured dilution or seasoning trials for a specified sauce texture.; Screen a batch against ingredient, allergen and storage requirements.; Identify missing evidence that prevents a confident use decision..
Distinguishing features
Ingredient evidence identifies ground sesame as the defining base; colour and consistency alone are insufficient.
The product contains ground seed material, distinguishing it from separated sesame oil.
Added water, acid and seasonings are recorded to distinguish a prepared sauce from concentrated paste.
A sweetened confection or a chickpea-based preparation containing tehina is identified as a neighbouring food rather than automatically classified as tehina.
Seed hulling and roasting are recorded as variants rather than assumed from the name.
Scope
+ Sesame ingredient identity, seed treatment and added ingredients
+ Distinction between concentrated sesame paste and prepared tehina sauce
+ Grinding, texture, oil separation and remixing behaviour
+ Batch condition, packaging, storage instructions and opening history
+ Allergen information and suitability for a specified culinary use
- Sesame cultivation and the sesame plant as an organism
- Extraction and grading of sesame oil as a separate product
- Hummus, halva and other finished foods containing tehina
- Manufacturing machinery and factory operating procedures
- Individual dietary prescriptions or clinical management of sesame allergy
Characteristics
- Named food form
- sesame paste | prepared sesame sauce | unresolved The form determines which composition, handling and preparation expectations apply.
- Ingredient composition
- ingredient list with declared proportions where available Distinguishes the sesame base from added oil, water, acid, salt, sweeteners and other ingredients.
- Seed treatment
- hulled | unhulled | mixed | unknown; roasting treatment recorded separately Supports comparison of flavour, appearance and processing variants without treating them as interchangeable.
- Particle size
- µm, with distribution statistic and measurement method Helps explain perceived grittiness and differences between grinding outcomes.
- Flow consistency
- apparent viscosity in Pa·s with temperature, shear conditions and mixing history Supports decisions about pouring, spreading, mixing and dilution.
- Separation and remixing state
- homogeneous | visible oil layer | compacted solids | other; remixing result recorded Distinguishes a physical handling issue from evidence requiring a separate condition assessment.
- Package and storage history
- seal condition, opening date, storage temperature in °C and compliance with product instructions Provides context for judging the current batch and selecting handling actions.
- Allergen declaration
- sesame declaration and any additional ingredient or cross-contact statements, linked to label evidence Supports ingredient communication and screening against the intended recipient's requirements.
Where this came from
wikidata · CC0 1.0
Drafted structure
Bundle to layer to finding to question, as the second pass will find it: 5 bundles · 9 layers · 14 findings · 23 questions.
Tehina identity and boundary Establishes what the name refers to for the particular product or sample.
The absence of a registry definition leaves the distinction between sesame paste and prepared sauce unresolved.
Name and local usage
Connects the recorded name to an evidenced food form.
Named form evidence
Record the label or contextual evidence identifying what is called tehina, without assuming all uses have the same boundary.
- Does tehina denote concentrated sesame paste or a prepared sauce in this source? definition
- Which label, producer description or culinary source establishes that usage? provenance
Sesame base and neighbouring foods
Tests whether sesame paste defines the item or is merely an ingredient in another food.
Defining sesame base
Record evidence of ground sesame and the additions that may place the item outside the intended registry boundary.
- What evidence establishes ground sesame as the defining base rather than sesame oil or another seed paste? definition
- Do chickpeas, confectionery processing or other defining additions make this a different finished food? boundary
Sesame formulation and processing Captures the ingredient and processing distinctions needed to compare tehina variants.
The name alone does not establish seed treatment, formulation or grinding outcome.
Seed treatment
Records hulling and roasting information with its evidential basis.
Hulling and roasting record
Preserve declared or documented seed treatments rather than inferring them solely from appearance.
- Were the sesame seeds hulled, unhulled or mixed, and what roasting treatment is documented? provenance
- Which treatment details are unknown and therefore cannot support a comparison between these products? boundary
Recipe and grind
Describes the actual formulation and the physical result of grinding.
Composition and particle size
Record ingredient additions and measured grinding characteristics for the specific batch or product.
- Which ingredients besides sesame are present, and which proportions are declared or measured? provenance
- What particle-size measurement or documented texture assessment characterises the ground sesame? measurement
Texture and culinary transformation Models how the paste behaves during stirring, dispensing and sauce preparation.
Tehina's usefulness depends on its current physical state and its response to the intended preparation.
Separation and flow
Assesses the distribution of oil and solids and the consistency under stated conditions.
Remixing response
Record visible separation, compacted solids and the outcome of a controlled stirring attempt without using separation alone as a safety verdict.
- How much visible oil separation or solids compaction is present at the recorded temperature? measurement
- Does stirring restore the consistency required for the intended use, and under what mixing conditions? action
Dilution and seasoning
Tracks measured preparation changes when turning the sesame base into a sauce.
Sauce preparation response
Record addition ratios, mixing sequence and resulting texture instead of assuming a universal dilution response.
- What masses of paste, water, acid and seasonings were combined, and in what order? measurement
- What adjustment achieves the specified pouring, coating or dipping consistency in this preparation? action
Batch condition and use suitability Connects package history, condition evidence and ingredient declarations to a proposed use.
A product's identity and texture do not by themselves establish whether the particular batch is suitable to serve.
Storage and condition evidence
Records handling history and the evidence available to assess deterioration or contamination concerns.
Batch condition assessment
Keep paste and prepared-sauce storage instructions distinct, and separate sensory observations from microbiological evidence.
- What product-specific storage instructions, opening history and temperature history apply to this paste or prepared sauce? provenance
- What sensory observations, package defects, applicable recall information or test results affect the batch's suitability? action
- Which aspects of condition remain unresolved by the available observations? boundary
Allergens and serving requirements
Checks the actual formulation and handling evidence against the intended serving context.
Ingredient suitability check
Use the specific product's declarations and preparation record when assessing sesame and additional ingredients.
- What sesame, additional allergen and cross-contact statements appear on the product or supplier documentation? provenance
- Does the documented formulation and preparation history satisfy the intended recipient's stated ingredient requirements? action
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Check these first
Recalled without web access and unsourced; every item is a lead to verify.
- The registry records no sense; confirm whether tehina denotes plain sesame paste or prepared sesame sauce.
- This description is based on recall, without source verification.
- Tehina is a food mixture, not a single chemical substance; composition, shelf life and measurable properties depend on the seeds, processing and formulation.
- Which of these check these first hold for the sense of tehina this model covers, and on what evidence? provenance
Kinds and varieties
Recalled without web access and unsourced; every item is a lead to verify.
- Hulled sesame paste
- Unhulled or whole-sesame paste
- Roasted sesame paste
- Unroasted sesame paste
- Which of these kinds and varieties hold for the sense of tehina this model covers, and on what evidence? provenance
Real-world use
Recalled without web access and unsourced; every item is a lead to verify.
- Ingredient in hummus
- Ingredient in sesame halva
- Base for sauces prepared with water, lemon juice and seasonings
- Dressing or accompaniment for vegetables, falafel and other foods
- Ingredient in baking and confectionery
- Which of these real-world use hold for the sense of tehina this model covers, and on what evidence? provenance
Failure modes and hazards
Recalled without web access and unsourced; every item is a lead to verify.
- Sesame can provoke allergic reactions in susceptible people.
- Salmonella contamination is a recognized hazard; low moisture does not guarantee pathogen elimination.
- Sesame oils can oxidize during storage, producing rancid flavours and odours.
- Oil separation can occur during storage and does not by itself establish spoilage.
- Adding water to prepare a sauce changes its storage stability; the paste's keeping properties should not be assumed to carry over.
- Which of these failure modes and hazards hold for the sense of tehina this model covers, and on what evidence? provenance
Regional variation
Recalled without web access and unsourced; every item is a lead to verify.
- Spellings such as tahini, tahina and tehina reflect different transliteration and language conventions.
- In some culinary contexts, the same name denotes either sesame paste or the sauce prepared from it.
- Seed hulling and roasting practices vary, affecting colour, bitterness and roasted flavour.
- Which of these regional variation hold for the sense of tehina this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Recalled without web access and unsourced; every item is a lead to verify.
- Sesame seed - The seed is the raw ingredient; tehina is its finely ground paste.
- Sesame oil - Sesame oil is an extracted fat; tehina retains ground seed solids alongside the oil.
- Tahini sauce - The prepared sauce includes added liquid and usually seasonings, whereas plain tehina is sesame paste.
- Hummus - Hummus is a chickpea-based preparation that commonly contains tehina as one ingredient.
- Sesame halva - Sesame halva is a sweet confection commonly made with sesame paste and sugar, rather than plain sesame paste.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of tehina this model covers, and on what evidence? provenance
What the second pass must settle
- Does vr.tr.tehina specifically denote sesame paste, prepared tehina sauce, or both in the registry's originating source?
- Does an existing Vercy world model already cover tahini or the same sesame-paste concept, requiring a link rather than another publication?
- Which authoritative food definitions establish the permitted ingredient boundary and recognised variants for the intended locale?
- Which storage and shelf-life evidence applies separately to concentrated paste and preparations containing added water or fresh ingredients?
- Which validated texture measurements and condition criteria are useful across tehina variants, and which must remain product-specific?