Our story
Since 1980, each morning in our company creaks to life. Inside, vast oceans of tiny sesame seeds are soaked, hulled, roasted, and milled into unctuous slicks of tahini. In another room, workers stand over enormous copper bowls, using paddles to mix that tahini with sugar, egg whites, and flavors until the mixture takes on the distinctive taste and texture of Aseman product, Halva.