Sesame oil — gingelly or til oil — is one of India's oldest cooking oils, especially loved in the South. There are two very different kinds, so the first thing is to know which one you're buying.
Cold pressed vs toasted sesame oil
Cold pressed (light) sesame oil is pale golden and mild — an everyday cooking oil. Toasted (dark) sesame oil is deep brown and intense, used in small amounts for finishing East-Asian dishes. For Indian cooking, the light cold pressed kind is what you want.
What's inside
Sesame oil contains a mix of monounsaturated and polyunsaturated fats and vitamin E, plus sesame's naturally occurring antioxidant compounds sesamol and sesamin. Cold pressing keeps these and the oil's aroma intact.
Flavour & how to cook with it
It has a warm, nutty aroma that's central to South Indian cooking. Use it for tempering (tadka), in idli podi and pickles, drizzled over ellu sadam (sesame rice), and for sautéing. It's also traditionally used in oil baths and massage across many Indian households.
Storing it
Store in a cool, dark place and use within a few months for the best aroma.
This article is general information about how oils are made and used. It is not medical or dietary advice.