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Sesame seeds at the Joyva factory in Brooklyn. Photo by Amy Oringel

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Joyva uses between 3 and 4 million pounds of sesame seeds every year. They mainly come from Texas. Photo by Amy Oringel

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Seeds are transferred to standing tubs filled with water and are mixed by hand. Photo by Amy Oringel

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Seeds are transferred into ovens where they are roasted. They are then ground with what is essentially a gigantic mortar and pestle, and combined with other ingredients. Photo by Amy Oringel

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Seeds are funneled into huge metal vats of saltwater so that the seeds can be separated from the hulls. Photo by Amy Oringel

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Halvah is cut and shaped for packing. Photo by Amy Oringel

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Presto! Halvah! Photo by Jovyah

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