Sesame Oilalso: 참기름 · มัน งา · dầu mè

Origin

Sesame is one of the oldest oilseeds; it was cultivated in the Indus valley by 3000 BCE. Toasted sesame oil (dark, fragrant) is mostly East Asian; light sesame oil (pale, neutral) is Indian and Middle Eastern.

What it tastes like

Roasted, nutty, slightly bitter. A few drops perfume an entire dish. High heat kills the flavour.

How it's used

Drizzled over noodles before serving. Whisked into Korean banchan dressings. A dash into Chinese dumpling filling. Finished onto miso soup. Never used as the cooking medium — its smoke point is too low.

Buying

Kadoya (gold cap) is the gold standard for Japanese-style; Ottogi and Kuki for Korean. Buy small bottles — the flavour fades within months of opening.

Substitutes

There is no substitute. Toasted-sesame paste with a neutral oil approximates it but loses the floral edge.

Storage

Refrigerated after opening, 4–6 months. The flavour goes stale before it goes rancid.