Sesame oil

thumb|upright|Light sesame seed oil in a glass vial

Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter.

In 2023, world production of sesame oil was 1.2 million tonnes, led by India and Myanmar together with 34% of the total.

Manufacturing

thumb|Dark brown sesame oil derived from roasted/toasted sesame seeds

Sesame seeds are protected by a capsule which bursts only when the seeds are completely ripe, a process called dehiscence. The dehiscence time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening, until all the capsules have opened.

While some manufacturers will further refine sesame oil through solvent extraction, neutralization, and bleaching in order to improve its cosmetic aspects, sesame oil derived from quality seeds already possesses a pleasant taste and does not require further purification before it can be consumed. Many consumers prefer unrefined sesame oil due to their belief that the refining process removes important nutrients. Flavor, traditionally an important attribute, was best in oils produced from mild crushing.

{| class="wikitable floatright" style="width:14em; text-align:center;"

|+ Sesame oil production <br><br/>

| ||264,000

| ||148,500

| ||48,602

| ||44,820

| ||40,200

| ||27,543

! World !! 1,201,842

|colspan=2|

Sesame oil is one of the more stable natural oils, but can still benefit from refrigeration and from limited exposure to light and high temperatures during extraction, processing, and storage; this minimizes nutrient loss through oxidation and rancidity. Storage in amber-colored or opaque bottles can help to minimize light exposure.

Sesame oil is a polyunsaturated (PUFA) semi-drying oil. Commercial sesame oil varies in color from light to deep reddish-yellow depending on the color of the seed processed and the method of milling. Provided that the oil is milled from well-cleaned seed, it can be refined and bleached easily to yield a light-colored limpid oil. Sesame oil is rich in oleic and linoleic acids, which together account for 85% of the total fatty acids. Sesame oil has a relatively high percentage of unsaponifiable matter (1.5-2.3%). In India and in some other European countries, it is obligatory to add sesame oil (5-10%) to margarine and generally to hydrogenated vegetable fats which are commonly used as adulterants for butter or ghee.

Production

In 2023, world production of sesame oil was 1.2 million tonnes, with India and Myanmar together accounting for 34% of the total (table).

Nutrients

Sesame oil is 100% fat, with a (100 ml) reference amount supplying 884 calories of food energy (table). The only micronutrient having significant content in sesame oil is vitamin K, providing 11% of the Daily Value per 100 grams (table).

For fats, sesame oil is approximately equal in monounsaturated fat (oleic acid, 40% of total) and polyunsaturated fat (linoleic acid, 42% of total), together accounting for 80% of the total fat content (table). The remaining oil content is primarily palmitic acid, a saturated fat (about 9% of total, USDA table).

Potential for allergy

As with numerous seed and nut foods, sesame oil may produce an allergic reaction, although the incidence of this effect is rare, estimated at 0.1–0.2% of the population. Reports of sesame allergy are growing in developed countries during the 21st century, with the allergic mechanism from oil exposure expressed as contact dermatitis, possibly resulting from hypersensitivity to lignin-like compounds.

Uses

Cooking

Sesame oil is used for stir-frying, marinades, and as a finishing oil to add nutty flavor to Asian dishes, with light sesame oil best for cooking and toasted sesame oil ideal for flavoring due to its intense taste.

Sesame oil made from seeds that have not been toasted is a pale yellow liquid with a pleasant grain-like odor and somewhat nutty taste, and is used as frying oil. Oil made from pressed and toasted sesame seeds is amber-colored and aromatic, and is used as a flavoring agent in the final stages of cooking.

Industrial uses

In industry, sesame oil may be used as:

Low-grade oil is used locally in soaps, paints, lubricants, and illuminants. Sesame was cultivated during the Indus Valley Civilization and was the main oil crop. It was probably exported to Mesopotamia around 2500 BCE.

Gallery

File:Korean sesame oil-Chamgireum-01.jpg|Bottling sesame oil at Moran Market, Seongnam, South Korea

File:MyanmarSesameOil.jpg|Extracting sesame oil by a bullock driven wooden press, Myanmar

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