Below is a list of all known varieties for Sesame Oil. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Sesame Oil (Black Sesame) | Oil pressed specifically from black sesame seeds. It has a slightly deeper, more robust, and earthier flavor than oil from white seeds. |
| Sesame Oil (Blend) | Commercial blends that mix high-flavor toasted sesame oil with a neutral oil (like soybean or canola) to reduce cost and intensity. |
| Sesame Oil (Cold-Pressed/Raw) | Oil pressed from raw, untoasted sesame seeds without heat. It has a mild, clean, nutty flavor and a light color, used in Mediterranean and raw food cooking. |
| Sesame Oil (Deodorized) | Toasted sesame oil that has been refined to eliminate its strong odor while retaining some flavor. Used in products where the flavor is needed but the strong aroma is not. |
| Sesame Oil (High-Purity) | Toasted sesame oil that has been filtered multiple times to remove all sediment, resulting in a cleaner, clearer oil with intense flavor, suitable for light sauces. |
| Sesame Oil (Light/Untoasted) | Oil pressed from raw, untoasted sesame seeds. It has a pale color, mild flavor, and higher smoke point than the toasted version, used for general cooking and deep-frying in Asia. |
| Sesame Oil (Refined) | Sesame oil that has been processed to remove most of its color and aroma. Used in food manufacturing and light dressings where a neutral oil is needed but with high-oleic stability. |
| Sesame Oil (Toasted/Dark) | Oil pressed from toasted sesame seeds. It has an intense, dark color and a powerful, smoky, nutty aroma, used strictly as a finishing and flavoring oil in Asian cuisine. |
| Sesame Oil (Traditional Press) | Oil extracted using traditional stone or wedge presses, yielding an oil with maximum flavor and slight cloudiness, prized by gourmet cooks. |