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Halva: Taste, Uses, Consumption, Production, and Storage

Article author photo Elen Khachatrian by Elen Khachatrian | Last updated on April 05, 2022
Education: Nutrition & Microbiology at YSU

Introduction

Halva, a 3.000-year-old Middle Eastern confection, is the latest ancient delicacy and is likely the Middle East's most popular candy dessert.

You can also read the article "nutrition of halva" if interested.

What Is Halva?

Halva is commonly used as a confection or dessert. Halva relies on a solid type of tahini, a paste made of ground sesame seeds without any added flavors. Tahini is a crucial ingredient in making halva, so without any additional ingredients, this is the essential ingredient that gives the confection its flavor and texture. The other essential ingredient is sugar, dissolved in water to make the syrup.

Taste and Use

While halva has a distinct flavor, its rich yet delicate texture is often the focal point for those unfamiliar with the candy.

Halva has the mild, nutty, and toasty tahini flavor, or ground sesame seeds, without additional ingredients.

However, you'll get a balancing sweetness from the sugar syrup instead of tasting tahini.

Aside from the flavor, the texture of the halva is similar to a unique take on fudge. While halva has a thick, dense mouthfeel similar to chocolate fudge, it is messier and crumblier. Halva is typically served with a strong cup of coffee or tea. It is frequently topped with pistachios and dipped in chocolate.

Storage, Production, and Consumption

Iran is one of the world's top producers of various halva sesame bar types.

Iranian halva sesame bar varieties have flourished in recent years, with exports to many neighboring countries, European countries. Halva is also the most widely available in the United States.

The natural oils in halva will begin to separate in warm temperatures over time, so store it in the refrigerator for up to six months without becoming oily or losing its crumbly texture. The recommended storage temperature is 8-15 C with 45-60% relative humidity. It is best to keep or store it in a cool, dry place. It is vital to keep halva from becoming dampened. Once the original halva package has been opened, the cover must be tightly closed, and any air contact avoided to avoid losing the desired sensual features of the halva. It is recommended that products be kept out of direct sunlight and that heavy loads not be placed on packages.

Article author photo Elen Khachatrian
Education: Nutrition & Microbiology at YSU
Last updated: April 05, 2022
Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.