How tahini and halva should be kept in storage?
They should be kept in a cool (ambient temperature) and dry place. This is because exposing tahini or halva to heat for a prolonged period of time can cause oil to separate from the product and buildup an oil layer at the top of the container. In tahini and halva, this oil separation process is natural during long storage. In the case of tahini, the container should be well shaken or stirred with a spoon to make the solution/paste homogeneous. In the case of halva, the oil can’t be brought into (dissolved in) the product mix again, the product can still be consumed (before the expiry date) but the oil which is the sesame oil should be disposed of. To avoid this, some people prefer to store the halva in refrigerator and even enjoy eating it cold making the taste to be crispier.
