Product

Tahini and pekmez from Türkiye: what to specify when you source them

Lotvela · Gaziantep · Checked 27 October 2026 · Reviewed by Ömer Faruk Erdoğan

To source tahini or pekmez from Türkiye, specify against the Turkish Food Codex limits and add what they leave open: seed origin, hulling, roast, fineness and oil separation for tahini; fruit, type, Brix and HMF for pekmez. Ask where each lot of sesame grew, because EU and UK border checks follow country of origin, and ask for Salmonella results per lot.

What tahini and pekmez are

Tahini (tahin) is, in the Turkish Food Codex definition, sesame seed hulled, oven-dried and roasted, then milled. Bozkır Tahini's registered method soaks the seed for 24–36 hours, removes the hull by centrifuge, roasts at 200–250 °C for 2.5–3.5 hours and stone-mills it. It names two styles: kepeksiz, fully hulled, and kepekli, at least half hulled.

Pekmez, under the Turkish Codex, is made from unfermented fresh grapes or raisin extract: the acidity is reduced, the juice clarified, then thickened under vacuum or in the open. It is liquid or solid, sweet or sour. Solid pekmez may contain starch extract or egg white. The communiqué covers grapes only, so carob pekmez rests on your contract.

Turkish Food Codex limits

The Tahini Communiqué (No 2015/27) sets, by mass: sesame oil at least 50%, moisture at most 1.5%, protein at least 20%, ash at most 3.2%, acidity (as oleic acid) at most 2.4%, and a negative Kreis test for rancidity. It bans colours, sweeteners and flavourings.

The Grape Pekmez Communiqué (No 2017/8) bans additives, flavourings and dilution with glucose, fructose or similar sugars. Its annex sets:

Parameter	Liquid	Solid
Brix, minimum	68	80
Total ash, maximum	2.5%	3.0%
HMF, maximum	75 mg/kg	100 mg/kg
Sucrose and maltose, each	1.0% maximum	1.0% maximum
Fructose/glucose ratio	0.9–1.1	0.9–1.1

It also limits raffinose, pH, δ13C and tartaric/malic ratio. The Tahini Halva Communiqué (No 2015/28) requires at least 52% tahini and allows egg white or casein for whitening.

The Turkish Codex sets no values for oil separation, colour, fineness or roast; agree them against a reference sample. Bozkır Tahini is light to dark amber, Çukurca Tahini brown to dark brown, and the Çukurca registration says it forms no oil layer or sediment.

Registered names

Türk Patent lists these indications of source (mahreç işareti):

Zile Pekmezi, no. 118, Tokat, protected since 2006: a whitened, solid pekmez; the must is deacidified with calcium-rich "pekmez earth", concentrated, then whipped with egg white or soapwort extract.
Bozkır Tahini, no. 753, Konya, registered 2021.
Çukurca Tahini, no. 1529, Hakkâri, registered 2024: oak-fire roast, water-driven stone mills, local seed preferred.

Each fixes an area, method and inspection body; ask the producer to show it may use the name.

Where the sesame comes from

Türkiye grows sesame and imports it. A 2020 note from the Ministry of Agriculture and Forestry's Konya directorate called Türkiye a net importer and named Sudan, Ethiopia, Nigeria, India and Pakistan among its suppliers. So Turkish tahini may use foreign seed, whose origin tells you which border controls it passed and which risks to test for.

Food safety

Salmonella is named in every EU and UK sesame listing; in June 2026 the Commission cited a high rate of non-compliance when it raised checks on Syrian tahini and halva to 50%. Search past notifications in RASFF Window and ask for lot results from an ISO/IEC 17025-accredited laboratory.

Residues and ethylene oxide. In September 2020 Belgium notified RASFF of ethylene oxide in Indian sesame seeds. The Commission said seeds above the 0.05 mg/kg limit, set at the limit of quantification, and products made from them must be withdrawn or recalled. Ask for residue screens covering ethylene oxide and 2-chloroethanol, which EU controls add together.

Allergens. "Sesame seeds and products thereof" are in Annex II to Regulation (EU) No 1169/2011, and sesame has been a major allergen in the US since 1 January 2023. Eggs and milk, also listed, matter for solid pekmez and halva.

EU and UK border controls

Implementing Regulation (EU) 2019/1793 lists foods for extra checks by country of origin; Implementing Regulation (EU) 2026/1206 replaced its annexes from 30 June 2026. Sesame entries:

Origin and product	Status
Türkiye, sesame seeds	Annex I: Salmonella, 30% checks
Ethiopia, sesame seeds	Annex I: Salmonella, 50%
Syria, tahini and halva	Annex I: Salmonella, 50%
Nigeria, Sudan, sesame seeds	Annex II: Salmonella, 50%
Uganda, sesame seeds	Annex II: Salmonella, 30%
India, sesame seeds	Annex II: Salmonella, 30%; ethylene oxide, 20%

Seed is listed under the country where it grew, even when shipped from Türkiye; Annex II consignments also need an official certificate and laboratory results. The Türkiye entry names sesame seeds, but its codes include TARIC subdivisions under heading 2008 19, where tahini is also classed, so have your broker check your code before you rely on tahini being outside the list.

In England, Wales and Scotland, the annexes in force from 1 January 2026 list sesame seeds, and tahini and halva, from Türkiye for Salmonella at 10%; see our UK import guide. Our export documents guide covers the paperwork.

HS codes and origin proof

Tahini: HS 2008.19; in EU and UK tariffs, 2008 19 19 for packs over 1 kg and 2008 19 99 for smaller ones. A 2026 HMRC ruling gave 2008 19 19 41 for 5 kg buckets.
Tahini halva: sugar confectionery, 1704 90 99 in the control lists, or 1806 with cocoa.
Pekmez: heading 20.09 covers grape juice, including must; 2009.69 is above 30 Brix. We found no official ruling on pekmez; confirm it, and carob pekmez, with your broker.

Chapter 20 goods are agricultural products under Annex I to the TFEU, outside the EU–Türkiye customs union: tahini needs a EUR.1 or origin declaration, while halva travels on an A.TR.

Packaging and storage

The tahini communiqué requires food-contact-compliant packaging. Pekmez must be stored clean, dry, odour-free, out of direct sun, at no more than 25 °C. The Bozkır and Çukurca registrations keep tahini dry, cool and out of the sun; Çukurca gives one year. State jar, tin, bucket or drum, net weight and best-before. For your own brand, see our private label guide.

Questions buyers ask

Is Turkish tahini made from Turkish sesame?

Not necessarily. Türkiye grows sesame but is a net importer; a ministry note named Sudan, Ethiopia, Nigeria, India and Pakistan among its suppliers, and the Turkish Codex does not fix where the seed grew. If it matters to you, make seed origin per lot a contract term, backed by purchase documents.

Will Turkish tahini face extra checks at the EU border?

Possibly. The EU annexes in force from 30 June 2026 list sesame seeds from Türkiye for Salmonella at 30% and do not name tahini, but the entry includes codes under heading 2008 19, where tahini is classed. Ask your broker to check your TARIC code. In Great Britain, Turkish tahini and halva are listed at 10%. The EU lists are reviewed at least every six months.

Can pekmez contain added sugar?

Not grape pekmez made under the Turkish Codex. The communiqué bans additives and dilution with glucose, fructose or similar sugars, and caps sucrose and maltose at 1.0% each. Ask for the full annex profile on the certificate of analysis. Carob pekmez is outside the communiqué, so write "no added sugar" into the contract.

Do I need a EUR.1 or an A.TR?

For tahini, a EUR.1 or an origin declaration, because chapter 20 goods are agricultural products outside the customs union. For tahini halva, as sugar confectionery, an A.TR. For pekmez, it depends on its heading. For the UK, the exporter makes an origin declaration under the UK–Türkiye agreement instead.

What to put in your brief

Item	What to state
Product	Tahini, tahini halva, or grape or carob pekmez
Seed origin	Accepted countries; origin per lot
Tahini style	Kepeksiz or kepekli; colour and fineness to a reference sample; oil separation; Turkish Codex or tighter limits
Pekmez type	Liquid or solid, sweet or sour; minimum Brix, maximum HMF
Safety tests	Salmonella per lot; residues including ethylene oxide; accredited laboratory
Allergens and label	Allergen statement, cross-contact controls, label market
Registered name	Zile, Bozkır or Çukurca, with proof of authorisation
Packing	Container, net weight, best-before
Documents and terms	EUR.1, A.TR or origin declaration; quantity, delivery window, Incoterm

For the wider steps, use our sourcing checklist.

Sending a brief to Lotvela

Lotvela is a sourcing intermediary in Gaziantep. Send a brief and we approach producers that fit, check product fit, a free production window, export record and documents, and send a dated shortlist marking every claim confirmed or not confirmed. It is free for buyers: the producer pays a commission at the same rate for every producer, invoices and ships, and money never passes through Lotvela.