Sesame oil

From Wikipedia, the free encyclopedia

Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. It is often used in Southeast Asian cuisine as a flavor enhancer, e.g. adding it to instant noodles. Sesame oil is composed of the following fatty acids:[1]

Fatty acid Nomenclature Minimum Maximum
Palmitic C16:0 7.0 % 12.0 %
Palmitoleic C16:1 trace 0.5 %
Stearic C18:0 3.5 % 6.0 %
Oleic C18:1 35.0 % 50.0 %
Linoleic C18:2 35.0 % 50.0 %
Linolenic C18:3 trace 1.0 %
Eicosenoic C20:1 trace 1.0 %

Asian sesame oil derives its dark colour and flavour from toasted hulled sesame seeds. It is commonly used in Chinese and Korean cuisine, usually added at the end of cooking as a flavour highlight and not used as a cooking medium (as is, for example, peanut oil). 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.

Cold pressed sesame oil has less flavour than the Chinese, since it is produced directly from raw, rather than toasted seeds.

Prior to 600 BC, the Assyrians used sesame oil as a food, salve, and medication, primarilyby the rich, as the difficulty of obtaining it made it expensive. Hindus use til oil in votive lamps, and consider the oil sacred. According to Hindu belief ,lighting lamp filled with til oil in front of Lord Hanuman removes obstacles and difficulties in life.[2]


  1. ^ Fatty acids found in sesame oil. Essential oils. Retrieved on October 7, 2006.
  2. ^ Glossary Term - Sesame Oil. Asia Source. Retrieved on January 8, 2007.
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