Sesame oil

Sesame oil is a concentrated product with a rich nutty aroma and full, slightly bitter taste, derived from sesame seeds. In Asian cuisine, it is used as a flavoring and finishing touch to prepared dishes, added to sauces, marinades, and soups in small amounts, as it easily overpowers other flavors. When choosing, pay attention to the color — light oil from raw seeds is milder, dark oil from roasted seeds has a more intense aroma, and both should be stored in a cool place to prevent rancidity.

About

Sesame oil is one of the most aromatic oils in the kitchen. It comes in two types: light, almost transparent, made from raw seeds, and dark, almost brown, made from roasted seeds. Light sesame oil is milder and more neutral in taste, while dark sesame oil has a powerful nutty aroma and deep flavor. The choice between them depends on what you are cooking and how strong an accent you want to make.

Aroma and Taste

Dark sesame oil has an intense aroma — it's a recognizable, slightly sweet nutty scent that immediately fills the kitchen. On the palate, it leaves a warm, slightly bitter aftertaste with notes of roasted sesame. Light sesame oil is more subtle: its aroma is barely perceptible, and the taste is neutral and mild. If you're trying sesame oil for the first time, start with the dark variety — it's more vibrant and clearly shows what this product is about.

How to use it

Dark oil is a finishing oil. Add it at the last moment: to soup, noodles, rice, vegetables. A few drops will transform the dish, but it's easy to overdo it.
Light oil is suitable for frying over medium heat and for dressings. It is more versatile than dark oil.
Use it in Asian sauces, marinades, and salad dressings.
A few drops in soup or stew will add depth, but won't overcomplicate the dish.

What goes well with

Sesame oil pairs well with soy sauce, ginger, garlic, and lemon — together they create a classic Asian base. It works perfectly with carrots, cabbage, mushrooms, and noodles. If you're cooking meat or fish, add the oil to a marinade or sauce. With grilled vegetables or in a wok, sesame oil is simply essential.

Selection and Storage

Look for oil in dark glass bottles — it protects from light. The label should state that it is 100% sesame oil with no additives. Dark oil should be stored in a cool place, light oil as well, but it is more stable. Use an open bottle within a year, although it usually runs out sooner. If the oil starts to smell rancid, it's time to replace it.