Funny you should ask.
We happen to know a thing or two.
Even we have to admit, how someone actually came up with halva is mystifying. We're shocked this individual didn't give up, throw in the tahini-towel, and make a sandwich instead.
Generally speaking, halva is the combination of a seed or nut butter, a sweetener, and in most cases, an emulsifier. But the real magic lies in the process and technique; it's what creates the unique texture that is halva. In many regions of the world, one has to apprentice to become a halva master! Passed down from generation to generation, it's a skill that requires dedication, and strong shoulders. Architecturally speaking, it's a fascinating work of science and chemistry. We like to explain the texture as sort of a flaky, cottony, crispy, airy, melt-on-your-tongue creaminess.
In the case of our halva, the primary ingredient is sesame seeds. When milled into a paste, this is known, transliterated, as tahini. We use tahini made from single-sourced, Ethiopian White Humera sesame seeds, considered by many to be the world's best.