Termed as the “queen of all oils” for its innumerable health benefits in ayurveda and other regional medicinal systems, sesame oil has been widely used in treating various health complexities.
A popular edible oil, this vegetable oil plays a vital role in many ethnic Asian cuisines.
Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Korean and Southeast Asian cuisines.
The presence of sesamol, an antioxidant that keeps food fresh for a long time, makes the sesame oil a perfect choice for its use in pickles.
It contains considerable amounts of polyunsaturated fatty acids like linoleic acid and oleic acid that are good for the heart. About 100 gm of the oil contains a frightening 883 calorie, but only around 15 gm. of the oil is a saturation fat.
Sesame oil varies in colors and taste. The cold-pressed sesame oil is almost colorless while Indian sesame oil is golden and Chinese sesame oil is commonly has a dark brown color.
Sesame oil is widely use as a cooking oil in many regions of the world. This oil is extensively popular in Asian countries, especially in the South Indian state of Tamil Nadu.
Due to the presence of antioxidants, this oil is consider more stable than most vegetable oils.
Because of its high boiling point, it is capable of retaining its natural structure and does not break down even when heated to a very high temperature.
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