Sesame Oil

Sesame Oil
© Denzil Green

Sesame Oil is made from crushed Sesame Seeds. There are three types of oil that is made, and they can't really be swapped for each other.

Dark Sesame Oil

The seeds are toasted, crushed, then the oil is filtered, resulting in an amber-coloured oil with mild flavour.

Don't use this kind for cooking in, as the flavour is too pronounced and will overwhelm the flavour of most other foods. Use for flavour accents and for marinating in small amounts. It has a smoke point of 350 F / 175 C.

Light Sesame Oil

This is a "cold-pressed version" of the above, for which the seeds aren't toasted first. It results in a milder flavour and paler colour. You can use Light Sesame Oil for frying and salad dressings. It has a smoke point of 350 F / 175 C.

Refined Sesame Oil

This is actually a semi-refined version. The oil is extracted using heat. It has less flavour and aroma, but with its higher smoke point (450 F / 232 C) it is much better for sautéing or stir-fries.

Cooking Tips for Sesame Oil

Make a dipping sauce for sushi by combing a bit of sesame oil and soy sauce with a dash of sugar. Good in stir fries.

Substitutes for Sesame Oil

Dark and Light Sesame Oils are very different from each other, and can't really be swapped. Use another oil entirely.

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Also called:

Huile de sésame (French); Sesamöl (German); Olio di sesamo (Italian); Aceite de semillas (Spanish); Azeite de gergeelim (Portuguese); Nallennai (Indian)

See Also: Sesame Seeds

Other entries for: Seed Oils
Canola Oil, Flax Oil, Grapeseed Oil, Mustard Oil, Pumpkin Oil, Safflower Oil, Sesame Oil, Sunflower Oil

Other entries for: Oil
Argan Oil, Avocado Oil, Coconut Oil, Cottonseed Oil, Dendê Oil, Frying Oil, Nut Oils, Olive Oil, Orange Oil, Palm Oil, Refined Oils, Smoking Point, Unrefined Oils, Vegetable Oils

Other entries for: Fat
Caul, Chicken Fat, Copha, Dripping, Goose Fat, Palmin, Puff Pastry Fat, Schmaltz, Shortening, Suet, Unsaturated Fat