What ingredients are needed for sesame oil

Making sesame oil requires three basic ingredients: sesame, water, and salt. Sesame oil is a type of oil extracted from sesame seeds through processes such as baking, grinding, stirring, and precipitation. Traditional techniques do not add other ingredients, but some modern techniques may add small amounts of water or antioxidants to extend the shelf life.

1. Sesame

Sesame is the core raw material of sesame oil, and high-quality white or black sesame with plump particles and no mold should be selected. Sesame has a high oil content and can stimulate a special aroma after frying. It is rich in unsaturated fatty acids and vitamin E, and has antioxidant properties. In traditional craftsmanship, sesame seeds need to be repeatedly washed to remove impurities, and then slowly stir fried over low heat until they turn slightly yellow. insufficient or excessive heat can affect the oil yield and flavor.

2. Water

Water is used in sesame oil production to adjust the consistency of sesame paste and promote the separation of oil and paste. In traditional stone milling techniques, a suitable amount of warm water is added to stir sesame seeds, causing the cell walls to rupture and release oil. Excessive water can cause the oil to become cloudy, while insufficient water can reduce the oil yield. Modern mechanical pressing methods may not require additional water addition, but some processes still retain the water substitution purification step.

3. Salt

A small amount of salt can enhance the flavor of sesame oil and inhibit microbial growth, usually adding no more than 5 grams per kilogram of sesame. Salt can promote protein coagulation and help separate oil from residue, but excessive salt can damage the stability of oil. If there is no added sesame oil, the salt content is completely omitted, and the quality is maintained through physical filtration and low-temperature storage.

It is recommended to choose fresh sesame seeds for homemade sesame oil. When stir frying, control the heat to avoid burning. After grinding, let it stand for at least 24 hours to allow the oil layer to naturally precipitate. The list of ingredients should be checked to avoid products containing artificial antioxidants or essence. Sesame allergy sufferers should consume with caution. After opening, it should be refrigerated and used up within two months. High temperature or light exposure can accelerate oil oxidation. In daily cooking, sesame oil is suitable for cold mixing or pouring in before serving. High temperature stir frying can damage its active ingredients.