For nearly two decades, we’ve lived and breathed tahini—right at the source, from the root of the sesame stalk.

In 2006, we discovered that the world’s finest sesame for tahini is grown in Ethiopia. What began as a discovery quickly became a calling. We established our factory in Addis Ababa, close to the heart of the growing region, with a single purpose: to make tahini the best way possible—simple, clean, and real.

We work directly with the farmers. We select every seed, clean it, soak it, peel it, gently roast it, and grind it slowly—preserving everything that makes sesame so exceptional.

That’s how we believe tahini should be made. And that’s exactly how we bring it to you—without shortcuts, and without overcomplicating things.

We offer three types of tahini, each telling a different story.

Makeda — “The Queen”
The Queen of Sheba is traditionally known by the name Maqeda
A classic white tahini, salt-free, delicate and precise.

Akko
white tahini with a Mediterranean twist—the sesame is soaked in salt water before grinding.

Whole Makeda
A rich, raw tahini with a true sense of earth, grain, and handcraft. The sesame is ground together with its hull, preserving all its natural values.

If you love tahini the way it’s meant to be — simple, authentic, and full of truth — you’ve come to the right place.