Najirpur Farm I · Najirpur
Sesame Oil
$3.32 · 1 KG
True Grit
True Grit Kitchen · 3 min read
The Journey of Sesame Seed From Farm to Oil
Raw or roasted before pressing is the choice that decides whether the oil ends up light or deeply aromatic.
Sesame's journey from field to bottle includes one distinctive fork in the road, whether the seed is pressed raw or roasted first, a choice that shapes the oil's final aroma more than almost anything else.
The journey
- Grown and harvested from sesame plants, one of the oldest cultivated oilseed crops in the region.
- Cleaned to remove debris before either being pressed raw or lightly roasted first, a choice covered in more detail elsewhere in this guide.
- Pressed using a traditional ghani style method, similar in principle to how mustard oil is pressed.
- Settled and lightly filtered, keeping more of the natural colour and aroma than a heavily refined process would.
- Bottled and sent to kitchens, where raw pressed oil suits cooking better and roasted pressed oil suits finishing.
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Sesame oil
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Sesame seed to oil questions
- Does roasting happen before or after pressing?
- Before, if the oil is meant to be the darker, more aromatic style. Raw seed skips this step entirely.
- Why choose raw over roasted seed for pressing?
- Raw pressed oil is milder and more suited to cooking, while roasted pressed oil is more aromatic and suited to finishing.
- Does this journey differ much from mustard oil's?
- Broadly similar, both traditionally use a ghani style mechanical press, though the seeds and resulting flavours differ.
- How is sesame's cultivation history relevant to this journey?
- It reflects just how long this specific pressing tradition has existed, discussed further elsewhere in this guide.
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