Sesame Oil

Sesame oil is high in polyunsaturated fat, the 4th behind safflower, soybean, and corn. There are two basic forms: light and dark. Extracted from SESAME SEED, sesame oil comes in two basic types. One is light in color and flavor and has a deliciously nutty nuance. It's excellent for everything from salad dressings to sautéing. The darker, Asian sesame oil has a much stronger flavor and fragrance and is used as a flavor accent for some Asian dishes. Its average SMOKE POINT is 420®F, making it excellent for frying. Thick, amber-colored, and aromatic, dark sesame oil is made from roasted sesame seeds. Dark sesame oil burns easily and loses flavor when overheated, so it is used mostly as a condiment or flavoring for dressings, soups, and stir-frys.

Asian sesame oil, from China and Japan, is made from roasted seeds and has an amber color and a full, rich flavor. Its low smoking temperature makes it unsuitable for using alone for cooking; it is used almost exclusively as a seasoning. This amber colored, aromatic oil, made from pressed and toasted sesame seeds, is a popular ingredient in Chinese cooking. Not for use as a cooking oil, however, as the flavor is too intense and it burns quite easily. Instead, sesame oil is normally added as a flavoring agent in the final stages of cooking.