Sesame oil is one of the oldest crop-based oils in human history, pressed from the seeds of Sesamum indicum and valued across Asia, Africa, and the Middle East for thousands of years. Today it serves a dual role in kitchens worldwide: as a cooking medium for high-heat preparations and as a finishing oil that adds a deep, nutty character to sauces, dressings, and marinades. Its longevity as a pantry staple is no accident — sesame oil is notably stable, rich in beneficial fatty acids, and requires little refinement to be ready for the table.
What is sesame oil made of?
The nutritional profile of sesame oil is dominated by two unsaturated fatty acids. Linoleic acid (a polyunsaturated omega-6 fat) accounts for roughly 41% of its total fatty acid content, while oleic acid (a monounsaturated fat also found in olive oil) makes up around 39%. Palmitic acid and stearic acid together contribute approximately 13%, with trace amounts of other fatty acids completing the composition.
This balance of polyunsaturated and monounsaturated fats classifies sesame oil as a semi-drying polyunsaturated oil (PUFA). It also contains natural antioxidants — notably sesamol and sesamin — which contribute to its shelf stability and are thought to support the oil's resistance to rancidity.
How old is sesame oil, and where did it originate?
Sesame is believed to have been cultivated for more than 5,000 years, making it one of humanity's earliest domesticated crops. It thrived as a drought-tolerant plant that could produce a reliable harvest in arid conditions where other crops struggled. The Indus Valley Civilisation grew sesame as a primary oil crop, and trade records suggest it was exported to Mesopotamia around 1500 BC. In Akkadian — one of the earliest written languages — sesame oil was recorded as ellu, a word that underscores just how central this crop was to ancient commerce and diet.
Sesame seeds rank among the first condiments as well as the first pressed oils. Their use spread steadily westward and eastward from South Asia, becoming embedded in the culinary traditions of China, Japan, Korea, the Middle East, and East Africa long before modern trade networks existed.
How is sesame oil produced?
The production process begins with a biological quirk that has challenged farmers for millennia. Each sesame seed is encased in a capsule that only opens — a process called dehiscence — when fully ripe. Because different plants on the same plot reach maturity at slightly different times, mechanical harvesting risks losing seeds before all capsules have opened. Traditionally, farmers cut the plants by hand and stand them upright in bundles to continue ripening until every capsule has split and released its seeds.
This manual requirement is the principal reason worldwide sesame oil production has never scaled as efficiently as, say, palm or soybean oil. Researchers identified an indehiscent mutant variety as early as 1943, and breeding programmes have since made progress toward varieties that hold their seeds longer — but commercial cultivation still depends heavily on hand labour in most growing regions. Tanzania is among the largest producers of sesame oil globally, and African and Asian markets together represent the fastest-growing demand for the product.
Once seeds are harvested, oil is extracted through cold pressing or expeller pressing. Some manufacturers further refine the crude oil through solvent extraction, neutralisation, and bleaching to improve colour and uniformity. However, oil pressed from quality seeds already has a clean flavour and does not require further purification before consumption. Many buyers deliberately seek unrefined sesame oil on the belief — supported by some nutritional research — that refining can reduce the concentration of naturally occurring antioxidants and micronutrients.
What are the different types of sesame oil?
- Light (untoasted) sesame oil: Pressed from raw, unroasted seeds. Pale gold in colour with a mild flavour. Suitable for sautéing, stir-frying, and salad dressings where a neutral base is preferred.
- Dark (toasted) sesame oil: Made from seeds that have been roasted before pressing. Deep amber-brown with a pronounced nutty aroma. Typically used as a finishing oil or flavouring agent rather than a cooking fat, as high heat can diminish its aroma.
- Cold-pressed sesame oil: Extracted without heat, preserving the maximum level of antioxidants and nutrients. Flavour is delicate and the colour is light to medium gold.
- Refined sesame oil: Bleached and deodorised to produce a consistent, neutral product with a higher smoke point. Used industrially and in commercial food manufacturing.
How is sesame oil used in cooking?
In South and Southeast Asian cuisines, light sesame oil is used as an all-purpose cooking fat — suitable for tempering spices, shallow-frying, and sautéing vegetables. In Sri Lankan cooking, sesame oil (known locally as thala tel) traditionally appears in certain rice preparations, pickles, and Ayurvedic-influenced dishes. It pairs naturally with Ceylon black pepper and other aromatics, and its mild bitterness balances richer, sweeter ingredients.
Toasted sesame oil is most prominent in East Asian cuisines — drizzled over noodle dishes, stirred into dipping sauces, or used to finish soups at the table. A small quantity goes a long way; its flavour is assertive enough that most recipes call for it by the teaspoon rather than the tablespoon.
What are the Ayurvedic and traditional uses of sesame oil?
Sesame oil has a prominent place in Ayurvedic medicine, where it is considered warming, nourishing, and grounding. It is one of the most commonly used base oils in Ayurvedic massage preparations (abhyanga), used either on its own or as a carrier for medicated herbal formulations. In Sri Lanka's traditional medicine system, sesame oil-based preparations are used for a range of applications from joint care to scalp health.
These traditional formulations are distinct from culinary sesame oil and are typically produced under specific processing conditions to ensure the oil carries the intended herbal actives effectively.
How should sesame oil be stored?
Sesame oil is more stable than many polyunsaturated oils, partly due to its natural antioxidant content. However, exposure to heat, light, and oxygen will gradually degrade quality. To get the most from a bottle:
- Store in a cool, dark place away from direct sunlight — a cupboard away from the hob is ideal.
- Amber or dark-tinted glass bottles offer better protection than clear plastic.
- Refrigeration extends shelf life, though the oil may turn cloudy when chilled; it returns to a liquid state at room temperature without loss of quality.
- Always seal the bottle tightly after use to limit oxidation.
- Unrefined and cold-pressed oils generally have a shorter shelf life than refined versions and benefit most from refrigeration.
Is sesame oil available in Sri Lanka?
Sesame has been part of Sri Lankan agricultural and culinary life for centuries. Locally produced sesame oil — often called thala tel in Sinhala — is available in both food-grade and Ayurvedic formulations. Several established Sri Lankan brands produce sesame oil and sesame-based health products, ranging from pure cold-pressed cooking oil to medicated oils rooted in traditional medicine. Lakpura sources a curated selection of these products for delivery to visitors and international buyers.
