t sesame oil

Oils & FatsYear-round. Sesame seeds are harvested in late summer through fall in major growing regions, but refined sesame oil is shelf-stable and available continuously throughout the year in most markets.

Rich in polyunsaturated and monounsaturated fats with beneficial linoleic acid; contains antioxidants including sesamin and vitamin E. Provides approximately 120 calories per tablespoon with no carbohydrates or protein.

About

Sesame oil is a pale to dark amber oil extracted from the seeds of Sesamum indicum, an annual herbaceous plant native to the Indian subcontinent and cultivated widely throughout Asia, Africa, and the Middle East. The oil's color and intensity vary significantly based on production method and seed type: refined sesame oil (pressed from raw seeds) is pale and mild, while toasted sesame oil (pressed from roasted seeds) is dark, rich, and distinctly aromatic. The flavor profile of toasted varieties is nutty, deep, and intensely savory, with subtle sweetness, whereas refined versions are more delicate and neutral. Sesame oil contains approximately 44% linoleic acid, 36% oleic acid, and notable amounts of sesamin and sesamol, compounds with antioxidant properties that contribute to the oil's relative stability compared to other seed oils.

Culinary Uses

Sesame oil functions differently depending on type: refined sesame oil is used as a cooking medium for stir-frying, roasting, and deep-frying due to its higher smoke point (approximately 410°F/210°C), while toasted sesame oil is employed as a finishing oil and flavor enhancer rather than a primary cooking fat. Toasted sesame oil appears prominently in East Asian cuisines—particularly Chinese, Japanese, Korean, and Vietnamese—where it seasons noodle dishes, stir-fries, dressings, soups, and marinades in small quantities for maximum impact. The oil also features in Middle Eastern and Indian cooking for both culinary and traditional medicinal applications. A standard usage pattern involves drizzling dark sesame oil at the end of cooking or over finished dishes to preserve its aromatic compounds.

Forms & Preparations

Toasted/Dark sesame oil — Pressed from roasted sesame seeds; deep amber to dark brown color with intense, nutty aroma; used as finishing oil and flavor enhancer in small quantities.
Refined/Light sesame oil — Pressed from raw sesame seeds; pale yellow color with mild, delicate flavor; appropriate for cooking and frying at higher temperatures.
Cold-pressed sesame oil — Extracted without heat using mechanical pressing; retains more delicate flavor compounds and antioxidants; typically more expensive and less heat-stable than refined versions.
Blended sesame oil — Mixed with other oils (often soybean, vegetable, or peanut oil) to reduce intensity and cost while maintaining some sesame character; common in commercial products.
Infused sesame oil — Sesame oil steeped with additional aromatics such as garlic, chili, or other spices; used for specialized applications and flavor enhancement.