Sesame oil
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Sesame oil is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. It is often used in Southeast Asian cuisine as a flavor enhancer, e.g. putting it into instant noodle. Sesame oil is composed of the following fatty acids:[1]
| Fatty acid | Nomenclature | Minimum | Maximum |
|---|---|---|---|
| Palmitic | C16:0 | 7.0 % | 12.0 % |
| Palmitoleic | C16:1 | trace | 0.5 % |
| Stearic | C18:0 | 3.5 % | 6.0 % |
| Oleic | C18:1 | 35.0 % | 50.0 % |
| Linoleic | C18:2 | 35.0 % | 50.0 % |
| Linolenic | C18:3 | trace | 1.0 % |
| Eicosenoic | C20:1 | trace | 1.0 % |
Asian sesame oil derives its dark colour and flavour from toasted hulled sesame seeds. It is commonly used in Chinese and Korean cuisine, usually added at the end of cooking as a flavour highlight and not used as a cooking medium (as is, for example, peanut oil). There are many variations in the colour of sesame oil, cold-pressed sesame oil is almost colourless, while Indian sesame oil (gingelly or til oil) is golden and Chinese sesame oil is commonly a dark brown colour.
Cold pressed sesame oil doesn't have any of the flavour of the Chinese sesame oil since it is produced directly from raw sesame seeds not toasted seeds.
[edit] References
- ^ Fatty acids found in sesame oil. Essential oils. Retrieved on 2006-10-07.
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