Sesame oil is an edible vegetable oil derived from the sesame seeds of the Sesamum indicum plant. It is one of the earliest-known crop-based oils and has been used for various purposes for centuries.
Chemically, sesame oil is composed mainly of triglycerides, which are esters formed from glycerol and fatty acids. It contains a high proportion of unsaturated fatty acids, including oleic acid, linoleic acid, and palmitic acid. These fatty acids contribute to its nutritional profile and health benefits.
Sesame oil is also rich in various bioactive compounds, such as sesamol, sesamin, and sesamolin, which possess antioxidant and anti-inflammatory properties. These compounds contribute to the potential health benefits associated with sesame oil consumption.
In terms of its culinary use, sesame oil is widely utilized as a flavoring agent in various cuisines, particularly in Asian and Middle Eastern cooking. Its distinctive nutty aroma and flavor can enhance the taste of dishes.
Apart from its culinary applications, sesame oil is also used in traditional medicine systems, such as Ayurveda, for its potential therapeutic properties. It is believed to have antioxidant, anti-inflammatory, and antimicrobial effects. However, it is important to note that further research is needed to fully understand and substantiate these claims.
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|Botanical Name||Sesamum indicum L.|
|Origin||Fatty oil obtained from the ripe seeds of Sesame indicum L. by pressure and/or extraction followed by refining.|
|Appearance||Yellow to light brown|
|Solubility in Water||Insoluble|
|Uses||solvents/deluents for cosmetic, flavor and/or fragrance agents.|
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