- Type of vegetable oilSesame
- Type of treatmentRefined
- The degree of extractionFirst
- Volume1000 cm³
Sesame oil (also known as gingelly oil or til oil) is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Korean, and to a lesser extent Southeast Asian cuisines. There are many variations in the colour of sesame oil: cold - pressed sesame oil is almost colourless, while Indian sesame oil (gingelly or til oil) is golden and Chinese sesame oil is commonly a dark brown colour. This dark colour and flavour are derived from roasted/toasted sesame seeds. Despite sesame oil's high proportion(41% ) of polyunsaturated (Omega - 6 fatty acids), it is least prone, among cooking oils with high smoke points, to turn rancid when kept in the open. This is due to the natural antioxidants present in the oil.
Cold pressed sesame oil has less flavour than the toasted oil, since it is produced directly from raw, rather than toasted seeds. Cold - pressed sesame oil is available in Western health shops. While in most Asian countries, different kinds of hot - pressed sesame oil are preferred.