Sesame oil is obtained from the ripe seed of Sesamum indicum L. Sesame is believed to be the oldest oil plant, with evidence that it was used by the Persians as far back as 2100 B.C., although it is widely assumed that it was being used as far back as 4000 B.C.
The sesame seed is one of the fat-rich oil-yielding plants, with a 45-63 % oil content. The crude oil is first pulverized, flaked and conditioned before being pressed. The clear, golden yellow cold pressed oil gives off a nutty smell. In contrast to that, the refined product is a clear, light yellow, virtually odourless liquid. Both grades set to a buttery mass at a temperature of approx. -4°C. The oil consists over 75 % of unsaturated essential fatty acids and is a high-value edible oil in terms of nutritional physiology.
In Europe, sesame oil is used mainly in the baking trade and for margarine production. In Asia it can be found in all kitchens.