Not only is it expensive to cook with, it has a very strong flavor that makes it unsuitable as an all-purpose cooking oil. The darker variety is more common, and it’s what we buy!īecause cooks value it for its flavor and fragrance, toasted sesame oil is used in Asian cooking as a seasoning rather than a cooking oil. The lighter colored oils come from lightly roasted sesame seeds and will be more mild in flavor. Toasted and non-toasted sesame oils are not interchangeable!Īs for the toasted stuff, you may find brands that are slightly lighter in color than the dark amber oil shown above. The non-toasted kind is much milder in flavor, and can be used for sautéing. Toasted sesame oil has a strong flavor, and its nutty aroma is an essential part of Asian and Chinese cooking. When we call for it in recipes, we mean toasted. The non-toasted oil has a light color similar to vegetable or peanut oil, while the toasted variety is much richer and darker in color. It comes in non-toasted and toasted varieties. Sesame oil–– zhīma yóu (芝麻油) in Mandarin or ma yeow in Cantonese––is derived from sesame seeds. Let’s take a closer look at what to look for at the store and important tips on how to cook with it. It can quickly add that “Asian” twist to any recipe, and it’s an important flavor agent not just in Chinese cuisine, but also the cuisines of Japan and Korea. These days, even regular grocery stores stock it. It’s one of those Asian staples that has made its way out into the mainstream. Sesame oil is a key ingredient in our list of 10 Essential Chinese Pantry Ingredients.
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