Oil, sesame, salad or cooking

Sesame oil comes in two main forms: a light, refined oil pressed from raw seeds that has a mild flavor and a high smoke point suited to stir-frying and general cooking, and a darker toasted sesame oil pressed from roasted seeds, prized for its nutty, concentrated aroma. The toasted version is typically used sparingly as a finishing oil, drizzled over noodles, stir-fries, dumplings, and salads just before serving rather than used as the main cooking fat, since heat mutes its fragrance. It shows up throughout Chinese, Korean, and Japanese cooking, whisked into dressings with soy sauce, rice vinegar and garlic, or stirred into marinades for beef, tofu, and vegetables.

Because it is 100% fat with no sodium or sugar, sesame oil fits into a kitchen as a flavor tool rather than a source of volume or nutrients; at 884 calories per 100 g, about 124 calories per tablespoon, a little goes a long way. Toasted sesame oil oxidizes faster than refined versions, so store it in a dark, cool cupboard or the refrigerator and use it within a few months of opening for the best aroma. Refined salad or cooking sesame oil keeps somewhat longer and can be used more liberally in dressings or pan work, but both are best added by the teaspoon or tablespoon given how energy-dense they are.