Floros Tahini

Five generations of tahini making producers, starting at the end of the 19th century, this family run business is based in a small village, called Mesoropi close to the city of Kavala, on the foot of mountain Paggaio. In the past, there were a lot of water mills in the village, few of them are still preserved thanks to the Floros family. They still use a stone mill, of big diameter, to produce their tahini. The reason for using the stone mill is the temperature during the pressing, which is low giving to the final product quality and unique taste.  They store the sesame at the stone-built warehouses of the family, where there is no humidity and the temperature is constantly at 11c°.

The procedure starts with the soaking of the seeds in a solution of water and salt. At first, they dry them, and then put them for roasting in a wooden oven where they use beech and oak tree. Those trees are ideal for the high temperature they create (300c°) to reduce the moisture from the seeds; they don’t produce smoke and they give a fine aroma to the seeds. When the seeds are ready and cool, they are transferred to the stone mill and right after to airtight containers. This whole process makes Floros family’s tahini unique and exceptional regarding the organoleptic properties and its nutritional value.