Percentages are roughly approximated using US recommendations for adults. You may need asian sesame dressing support to display the uncommon Unicode characters in this article correctly. 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. Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. 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. Tanzania remains the largest producer of sesame oil and also dominates the global consumption of this product.
The African and Asian regions constitute the fastest-developing sesame oil markets. The steady growth in demand being observed here is in line with rising household income and urbanization, as well as an increase in the use of sesame oil for food products and Asian dishes. 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. Storage in amber-colored or opaque bottles can help to minimize light exposure. Commercial sesame oil varies in colour from light to deep reddish-yellow depending on the colour 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-coloured limpid oil. The market for sesame oil is mainly located in Asia and the Middle East, where the use of domestically-produced sesame oil has been a tradition for centuries. Sesame oil is traded in any of the forms described above. Cold-pressed sesame oil is available in Western health shops. South India, the Middle East, halal markets, and East Asian countries.
Toasted sesame oil is used for its flavour. 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. Light sesame oil has a high smoke point and is suitable for deep-frying. Toasted sesame oil is not suitable, but it can be used to stir fry meats and vegetables, for sautéing, and to make omelettes. Sesame oil is most popular in continental Asia, especially in East Asia and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean. East Asian cuisines often use roasted sesame oil for seasoning during cooking, or at the table.
