Sesame seed oil
What is it?
Sesame oil has a rich, nutty smell and a thick texture, with a slightly bitter taste. When heated, its flavour turns stronger as lignans and antioxidants are released. Lignans are natural compounds found in sesame seeds. They help protect the oil from breaking down when exposed to heat, light, or air, and also contribute to its deeper flavour when warmed. Unrefined sesame oil, often cold-pressed in wooden ghanis, is chemically stable and slow to turn rancid because it contains strong antioxidants such as sesamol, sesamin, and sesamolin. Source.
What other names does it have?
Botanical Name: Sesamum indicum
Regional Names: Til ka Tel (Hindi), Nalla Ellu Ennai (Tamil), Nuvvula Nune (Telugu)
When is it in season?
Where is it found?
The oil is procured from sesame seeds grown in the arid, well-drained, black-cotton soils of states like Rajasthan, Gujarat, Madhya Pradesh, and Tamil Nadu. Farmers typically sow the seeds between June and July and reap the harvest by October. Pressed cold or hot in traditional wooden ‘ghani’ mills, the oil is available year-round in markets, with India producing nearly 8 lakh tonnes annually, largely in its unrefined form to maintain its authenticity.
What is its history/cultural significance?
The roots of this ingredient lie in Indian history, with evaluations suggesting it was likely the first oilseed crop known to humanity, cultivated extensively during the Harappan era. Its historical dominance is evident in the Tamil word for the oil, ‘Nallenai’ (Good Oil), which implies that for centuries, it was the default edible fat, much before the arrival of groundnut or refined oils.
Before modern refrigeration technology, the oil’s high antioxidant content made it the primary preservative for pickles and ferments across the Indian subcontinent. Historical trade records also suggest that the Indus Valley Civilisation exported this “liquid gold” to Mesopotamia, establishing it as a key commodity in ancient South Asian trade.
It remains central to Indian festivities such as Makar Sankranti and Lohri wherein sesame preparations like Til gul laddood and Gajak are consumed to generate heat in the body during the colder months. In southern India, ‘Ellu Sadam’ is an important offering during Pongal, celebrating the harvest and the oil’s connection to prosperity and longevity.
How can you use it?
Sesame seed oil is used for tempering in dals or for Ellu Sadam, where it significantly enhances the flavor of the rice. In its unrefined state, it is the backbone of several traditional pickles and curries, with statistics suggesting that nearly 80 percent of production fuels these specific culinary traditions.
What states can I find it in?
Is it nutritious?
Sesame seed oil is rich in sesamol and sesamin which provide antioxidant protection, along with Vitamin E and Omega-6 fatty acids. Scientific studies affirm its anti-inflammatory properties.
How do you store it?
To maintain its quality, store the oil in dark glass bottles away from light and air at room temperature, where it can last for 1–2 years. For prolonged freshness, it can be refrigerated, though you should warm it gently before use. It is crucial to avoid storing it in metal containers to prevent rancidity and to preserve its delicate flavour profile.
Recipes
Ellu Sadam (Sesame Rice) by Rajeshwari Vijayanad, Raks Kitchen
Sesame Flavored Green Beans Stir Fry by Cookilicious
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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