Properties of sesame oil
Sesame oil is a vegetable oil obtained from sesame seeds. It has since been used as a cooking oil in South India and as a savory flavoring in Middle Eastern, African and Southeast Asian cuisines. It has a distinct aromatic flavor.
Sesame oil contains vitamin E, which can protect skin cells from damage caused by environmental factors such as UV rays, pollution and toxins.
Sesame oil is one of the vegetable oils that nutritionists recommend for all age groups. Some say that this oil can be used for both frying and cooking, and of course, its fragrance is used to flavor salads.
Sesame oil is known as an oil with a high price and quality. This oil has the most resistance and durability among edible oils with a high percentage of unsaturated fat. The type of lignans and natural antioxidants in this oil cause a very high resistance to oxidation and Sesame oil has valuable physiological properties. The fatty acid composition of sesame oil is such that it can be used for frying, cooking and salad.
How to prepare and use sesame oil
To prepare sesame oil, the seeds are usually washed to remove the color, then the seeds are ground and poured into water and made into a paste.
This paste is pressed to separate the oil. This oil is called cold oil of the first pressure, and an oil known as hot oil or second pressure oil is obtained from the remaining scum under the effect of pressure and heat, which, of course, does not have the nutritional value of cold oil.
Sesame oil is one of the vegetable oils that nutritionists recommend for all age groups. Some say that this oil can be used for both frying and cooking.
In fact, light-colored sesame oil is suitable for frying due to its high resistance to heat, while dark sesame oil is suitable for cooking.
It is also available in two scented and odorless types, the scented type can be used to prepare cakes, sweets, and salads, and the odorless type can be used to cook food.
The oil extracted from sesame seeds is also popular in medical science. This oil is popular in Asia and is one of the oldest oils based on picking, but is mass produced worldwide due to the inappropriate manual harvesting process required to extract the oil. It is still limited.