Sesame Oil

Toasted sesame oil contains sesamin and sesamolin — lignans with antioxidant properties. Research suggests these compounds may have anti-inflammatory effects and potential cardiovascular benefits, including modest effects on blood pressure.

Sesame oil is rich in polyunsaturated and monounsaturated fatty acids. Studies on sesaminol, a compound formed during sesame oil processing, show potent antioxidant activity.

Sesame is one of the oldest oilseed crops, cultivated for over five thousand years across Africa and Asia. Sesame oil has been used in Chinese cooking since at least the Han Dynasty and features prominently in Korean, Japanese, and Southeast Asian cuisines.

In China, the Shandong province is particularly associated with the production of high-quality roasted sesame oil. Cold-pressed light sesame oil (untoasted) has been used in South Asian and Middle Eastern cooking for even longer.

Sesame's simultaneous importance across Chinese, Korean, Japanese, and Southeast Asian cuisines reflects the crop's ancient and independent cultivation across multiple civilizations.

Used as a finishing oil in Chinese, Japanese, and Korean dishes. Drizzle over noodles, dumplings, soups, and stir-fries just before serving.

Essential in cold sesame noodle dressings, bibimbap sauce, and Japanese sesame dressings. Combine with soy sauce, vinegar, and ginger for a universal dipping sauce for dumplings.

Add at the very end of cooking to preserve aroma. Store in a cool, dark place — toasted sesame oil goes rancid relatively quickly due to its high polyunsaturated fat content.

Buy small bottles and use within a few months of opening.