11 Facts About Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds.

Sesame oil seeds are protected by a capsule which bursts only when the seeds are completely ripe, a process called dehiscence.

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.

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.

Unroasted sesame oil is commonly used for cooking in South India, the Middle East, halal markets, and East Asian countries.

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The remaining Sesame oil content is primarily palmitic acid, a saturated fat.

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.

Light sesame oil has a high smoke point and is suitable for deep-frying.

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.

Low-grade Sesame oil is used locally in soaps, paints, lubricants, and illuminants.

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.