sesame or corn oil

Sesame oil is a pressed oil derived from sesame seeds (Sesamum indicum), native to Africa and cultivated extensively throughout Asia. The oil ranges in color from pale golden (refined, from raw seeds) to deep amber or brown (toasted, from roasted seeds). Toasted sesame oil, made from roasted seeds, has a rich, nutty, complex aroma and distinctive flavor, while refined sesame oil is more neutral. The oil is composed primarily of polyunsaturated fats (linoleic and oleic acids) and contains natural antioxidants including sesamol and sesamin.

Sesame oil is fundamental to East and Southeast Asian cuisines, particularly in Chinese, Japanese, Korean, and Vietnamese cooking. Toasted sesame oil is used as a finishing oil and flavoring agent—drizzled over soups, noodles, stir-fries, and rice dishes—rather than as a primary cooking medium due to its low smoke point and potent flavor. Light sesame oil has a higher smoke point and is suitable for cooking. The oil is also central to Middle Eastern and Indian cuisines, where it features in dressings, dips, and traditional preparations like tahini-based sauces.