Sead make lip-smacking sesame butters (also known as tahini) from 100% stone-ground sesame seeds! Our mission is to shine a light on these humble little seeds by creating delicious products for people to enjoy everyday!


What’s so great about sesame seeds?

1. Flavour: Sesame seeds have a long history with mankind, being one of the first ever crops to be cultivated for flavour! Sesame butter is incredibly versatile in the kitchen and can be used in both sweet and savoury dishes.

2. Nutrition: These seeds are a nutritional powerhouse! They are high in protein and healthy fats, an incredible source of omega 3&6, and packed with minerals iron, calcium, copper and magnesium.

3. Sustainability: Sesame seeds are a very undemanding species; they thrive in arid climates, require simple soils to grow, and no pesticides. (Which means the seeds can naturally grow organically!)


How was Sead planted?

My love of sesame seeds and sesame butter began in Greece at the start of 2018.  At that time I was living and volunteering for a small refugee charity called foodKIND in the city of Patras. I was part of a small team of people cooking and distributing hot meals to hundreds of homeless refugees living in squats around the city. It was whilst in Greece I was introduced to tahini as something other than an ingredient listed on a pot of hummus. The Greeks love to mix tahini with honey or grape molasses to use as a spread on fresh bread, stir into greek yoghurt and pair with fruit. They also used it to make simple salad dressings, fresh dips, and even to flavour their baked goods! It made me wonder why I had never come across this incredible ingredient in the U.K.!

When I returned back home and visited my local supermarket, I soon discovered why. Firstly, trying to locate tahini among the aisles is no mean feat. It popped up among foreign food, cook’s ingredients, and even next to herbs and spices! And to my disappointment, the tahini I did get my hands on was less than appetising- characterised by a thick layer of oil floating on a bitter, claggy paste. No wonder tahini lacked popularity. I wanted to bring a high quality sesame butter to the market, which not only did sesame seeds and tahini justice, but made it an accessible, everyday ingredient for people to enjoy in the U.K. too.

At the start of 2019, my mission to find the best sesame butter took me on a trip to Beirut, Lebanon. The factory, who now supply Sead, was discovered buried in the Lebanese mountains, and they specialise only in the production of tahini – an incredibly meticulous process. I spent a full day at the factory learning every detail from the type of sesame crop they sourced, to the rotational speed of the natural stones slowly grinding the sesame seeds to a butter. As a result, our sesame butter is silky-smooth and creamy, with absolutely no oil separation or claggy-ness.

My vision for sesame butter was for it to sit among nut butters and spreads on the shelf. From the pure sesame butter I have created a range of moreish spreads, made from 100% natural ingredients, and packed with nutritional benefits.

Original sesame butter: 100% stone-ground sesame seeds

Honey sesame butter: sesame butter whipped with blossom honey

Chocolate sesame butter: sesame butter combined with cacao

Caramel sesame butter: sesame butter whipped with coconut blossom nectar

The butters are all dairy-free, gluten-free and a natural source of protein.


Ways to use Sead sesame butters

I love Sead butters slathered on a toasted crumpet, stirred into a bowl of porridge, or drizzled over natural yoghurt and weekend pancakes! Additionally, the Original sesame butter is great to whip into a simple dip or dressing, and to bake into sweet treats such as brownies and banana bread!



Sead are now partnered with foodKIND to support their mission to provide food and compassion to refugees and vulnerable people in crisis. They run a number of projects in refugee camps around Greece, cooking and distributing food for those in the most desperate situations, and empowering others to get involved in their collaborative community kitchen.



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