Cold-Pressed Sesame Oil Explained

Cold-pressed sesame oil sits in a more flexible spot than either mustard or flaxseed oil. Depending on whether it was pressed from raw or roasted seed, it can genuinely handle some cooking, not just finishing.

What actually matters

Cold-pressed sesame oil from raw seed has a moderate smoke point, suitable for tempering and some everyday cooking.
Cold-pressed oil from roasted seed, closer to what is sold as toasted sesame oil, has a lower smoke point and suits finishing better than direct heat.
Cold pressing generally preserves more of sesame's natural flavour and colour than a heavily refined pressing does.
Sesame oil is also naturally more resistant to oxidation than many other unrefined oils, thanks to compounds it carries on its own.
Check the label for raw or toasted origin if you specifically want an oil suited to cooking rather than only finishing.

[One cook was surprised to see cold-pressed sesame oil used successfully for tadka despite assuming its smoke point was too low](/community/dsc_truegrit_017), a useful read before deciding how you will use yours.

Picked this week

Cold-pressed sesame oil

Najirpur Farm I · Najirpur

Sesame Oil

$3.32 · 1 KG

Our standards

Cold-pressed sesame oil questions

Can cold-pressed sesame oil be used for tadka?: Yes, particularly oil pressed from raw seed, which has a moderate smoke point suited to tempering.
Is cold-pressed sesame oil the same as toasted sesame oil?: Not always. Toasted usually means pressed from roasted seed specifically, which behaves more like a finishing oil.
Why is sesame oil more heat tolerant than flaxseed oil?: Its fat profile and natural antioxidant compounds make it more stable under heat than flaxseed oil's more delicate composition.
Does cold-pressed sesame oil go rancid quickly?: Less quickly than many other unrefined oils, thanks to natural compounds in sesame that help resist oxidation.

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