Chinese Sesame Paste
Also known as: Zhi Ma Jiang, Chinese Tahini, Roasted Sesame Paste
Chinese sesame paste is a thick, intensely flavored paste ground from roasted sesame seeds — similar in concept to Middle Eastern tahini but distinctly different in flavor due to the degree of roasting. Where tahini is made from raw or lightly toasted sesame, Chinese sesame paste uses deeply roasted seeds that produce a rich, dark, almost peanut-buttery paste with a pronounced toasty, bitter-edged depth. The two are not interchangeable.
Key facts at a glance:
Flavor Profile
Origin
China, East Asia
Traditional Medicine Perspectives
Traditional Chinese Medicine
Sesame (Zhi Ma) is classified as neutral to slightly warm in TCM, associated with the Liver, Kidney, and Large Intestine meridians. It is considered nourishing to Blood, tonifying to the Liver and Kidneys, and moistening to dryness. Sesame paste retains these properties in a concentrated, highly bioavailable form. It is prescribed in TCM culinary medicine for people with Yin deficiency, Blood deficiency, and intestinal dryness.
Modern Scientific Research
Chinese sesame paste is rich in lignans (sesamin and sesamolin), calcium, zinc, iron, and B vitamins. Research on sesame lignans shows significant antioxidant activity and potential cardiovascular benefits. The deep roasting increases certain antioxidant compounds through Maillard reactions while reducing others — the nutritional tradeoffs of roasting are nuanced. Sesame is one of the more complete plant sources of amino acids.
Chinese sesame paste is rich in lignans (sesamin and sesamolin), calcium, zinc, iron, and B vitamins.
Cultural History
Sesame paste has been used in Chinese cooking for centuries, appearing in cold noodle preparations, dipping sauces, and sweet desserts. The technique of deep-roasting before grinding is characteristic of Chinese and Japanese sesame paste traditions, while the lighter roast of Middle Eastern tahini reflects a different culinary preference. In Beijing, sesame paste thinned with sesame oil and seasoned with vinegar and soy sauce is the classic sauce for cold sesame noodles. In Sichuan, it appears in dan dan noodles alongside chili oil.
Sesame paste has been used in Chinese cooking for centuries, appearing in cold noodle preparations, dipping sauces, and sweet desserts.
Culinary Uses
Thin with sesame oil, soy sauce, vinegar, and chili oil for cold noodle sauce. Use in hot pot dipping sauces.
Thin with sesame oil, soy sauce, vinegar, and chili oil for cold noodle sauce.
Add to salad dressings and cold vegetable preparations. Use in sweet preparations: sesame balls (tang yuan), sesame biscuits, and pastry fillings. Pairs with ginger, garlic, black vinegar, and chili oil.
Preparation Methods
Thin with warm water or sesame oil before using — the paste is very thick and needs to be loosened to a pourable consistency for most applications. Stir well before using as oil separates to the top. Store in the refrigerator after opening.
Thin with warm water or sesame oil before using — the paste is very thick and needs to be loosened to a pourable consistency for most applications.
Traditional Dishes
- Dan dan noodles
- Cold sesame noodles (ma jiang mian)
- Hot pot dipping sauce
- Sesame-dressed spinach
- Tang yuan filling
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