Sesame oil is an integral ingredient in many cuisines, particularly in East Asia and parts of south India and the African continent, lending a nutty note and depth that rounds out many dishes. Growing up, it was a must-have seasoning when my mother made fried rice, a recipe she learned from my A-ma in Taiwan. Beyond cooked applications, it’s wonderful mixed with vinegar as a dipping sauce for dumplings and adds a toasty depth to dressings. 

But not all sesame oil is the same. Like soy sauce and a myriad of other condiments, there’s a wide variety out there, each lending themselves to different uses. To get an idea of the breadth and depth of this nuanced ingredient, I spoke with Lisa Cheng Smith, founder of Yun Hai Taiwanese Pantry, and we (the editors of Serious Eats’ commerce team and myself) tasted 10 different bottles of sesame oil to find both roasty and light offerings.  

A Few of Our Favorite Sesame Oils, at a Glance

Rich, Nutty Sesame Oils

Light, Fresh Sesame Oils

What Is Sesame Oil?

Sesame oil is made from sesame seeds, which, though small, come from leafy green plants that can grow up to six feet tall. Sesame is found in warmer climates, including China, India, Tanzania, Sudan, and Mexico, which is one of the top 20 sesame-producing countries in the world. Japan is one of the biggest producers of black sesame seeds.

There are a variety of sesame seeds out there, but in this piece, we’re focusing on the white and black variety. The black seeds are unhulled and have a sharper flavor, while the white seeds have their hulls removed and have a lighter, creamier flavor and texture. After harvesting, the seeds are cleaned, washed, and soaked. What happens next determines how you use sesame oil and what it tastes like.

Toasted Vs. Untoasted Sesame Oil 

Before being pressed into oil, sesame seeds are toasted or left plain, with markedly different results. Untoasted sesame oil has a grassy, fresh flavor and is lighter in color and flavor, making it a great oil for cooking, though it’s also fantastic in dressings or drizzled over salads or fish. It also has a higher smoke point than toasted sesame oil. “Toasted oil has a lower smoke point and should really be used as a finishing oil,” says Lisa Cheng Smith. “It may turn bitter when exposed to high heat for too long.” 

Toasted oils range from golden and honey-colored to near-black and treacly, with varying levels of nuttiness and richness. While toasted sesame oil often does have a touch of bitterness, this can be tempered by adding moisture while the seeds are toasted. Hulling the seeds can also rid them of unwanted bitter notes. 

Toasted oil will impart a more roasty, toasty flavor and has the chutzpah to shine through potently flavored dishes, like stews and stir-fries. It’s also lovely drizzled on sushi-grade tuna with a sprinkle of salt. 

How to Taste Sesame Oil

Tasting sesame oil is akin to tasting extra virgin olive oil. Here’s how to do it: 

1. Sniff: Pour a little sesame oil into a small bowl. Swirl it around and inhale the aroma.

2. Taste: Take a spoon and dip in the sesame oil. Bring it to the mouth and let it coat the tongue. Let air through your lips to see how the flavor settles. You can also dip a spinach leaf or somen noodle in the sesame oil to balance the taste.

3. Swallow: Finally, swallow the sesame oil and note any aftertaste or residual flavors. Look for notes of butter, pepper, nuttiness, and smokiness. Between tastings, cleanse your palate with a sip of water. 

The Criteria: What to Look for in a Bottle of Sesame Oil 

First, look for cold-pressed oils. Like extra virgin olive oil, cold pressing retains the fruity flavors and nuances of the seeds. Other methods, like grinding or expeller-pressing, often apply heat, which tempers the flavor.

Sesame oil comes toasted or untoasted: Toasted oils have a richer, nuttier taste, while untoasted sesame oil is brighter and grassier; both are delicious. Black sesame oil comes from unhulled black sesame seeds and has a dark, charred, and molasses-like flavor.  Knowing how you want to use the sesame oil can help you decide which style to choose—or you could buy a bottle of each and experiment.

Pure sesame oil is preferable to blends, which are often cut with canola or other oils, resulting in a weaker sesame flavor. A small thing to also consider is the vessel: Darker vessels help shield the sesame oil from light, which can lead to oxidation and off-flavors. 

Finally, sesame oil should taste good. “It should smell really warm and nutty, and not at all rancid, fishy, or stale,” says Cheng Smith. “Find a good brand and stick with it!” 

Our Favorite Sesame Oils

Rich, Nutty Sesame Oils 

These oils range from light amber to black and unctuous. They’re all aromatic and nutty, and will stand out in cooked and chilled dishes alike. 

Kadoya is a Japanese sesame oil brand that’s been around since 1859. This toasty oil has a rich, sweet, and nutty aroma and flavor, with a faint bitterness on the finish. There’s an underlying savory note reminiscent of soy sauce with the same umami depth and richness. It would stand out well in a dressing for cold noodle salads or in marinades for chicken or beef.

Good to Know

• Amount: 163, 325, and 654 milliliters
• Origin: Japan
• Vessel: Clear plastic
  

This straw-hued, cold-pressed organic sesame oil comes from a small-batch, boutique sesame mill in Chiayi, Taiwan. It has a rich aroma, faint bitterness, and an almost saline roundness, similar to a popcorn kernel. 

Good to Know

• Amount: 250 milliliters
• Origin: Taiwan
• Vessel: Clear glass
  

Dark and unctuous, this is a bold sesame oil made from unhulled black sesame seeds. This gives it a deep, bitter char and smoky flavor. While it still has an umami richness, it’s sharper, with a burnt, bitter nose. This distinctive minerally, charcoal-like flavor is often used to enhance traditional Taiwanese or Chinese dishes, like medicinal chicken soup.

Good to Know

• Amount: 250 milliliters
•  Origin: Taiwan
• Vessel: Clear glass

This amber oil was saline and, as commerce editor Rochelle Bilow noted, has “a big wallop of fresh-from-the-roaster sesame flavor with a lingering smoky finish.” She added that it has a “really full texture that feels almost silky in the mouth.” 

Good to Know

• Amount: 163 milliliters
•  Origin: Japan
• Vessel: Clear glass

This dark oil smelled like candied nuts. While potent and roasty, it wasn’t burnt or acrid like some other toasted oils we tasted. It’s a rich option that will shine through in cooked applications.

Good to Know

• Amount: 150 milliliters
• Origin: Japan
• Vessel: Clear glass

Light, Fresh Sesame Oils

Grassy and fresh, these oils are fantastic for imparting a light touch of sesame flavor. 

This vibrant and grassy offering has the vegetal smell of untoasted sesame seeds (though it is toasted) while still possessing the requisite nutty flavor you’d expect. It’s fresh and light and would be lovely in salad dressing, drizzled on some fresh tomatoes with a pinch of salt, or used in cooked dishes to add a subtle nuttiness. 

Good to Know

• Amount: 500 milliliters
• Origin: Mexico
• Vessel: Green glass

This pale, fragrant oil was grassy and earthy on the nose. Senior commerce editor Riddley Gemperlein-Schirm says “It tastes very much like halvah” and that it’s “almost lightly sweet” with a floral note. Drizzle it on steamed vegetables or—brain-blast—over vanilla ice cream, accompanied by a crush of flaky salt. 

Good to Know

• Amount: 473 milliliters
• Origin: Mexico
• Vessel: Amber glass

The Competition

FAQs

How do I choose the best sesame oil?

It depends on what you’re cooking! A darker, toasted sesame oil will shine through dishes more readily, while a paler, grassy option sings on salads, crudo, and steamed vegetables. 

What is pure sesame oil?

Pure sesame oil hasn’t been cut with other oils, like canola. You’ll get more of its nutty, toasty flavor than a sesame oil blend. 

Why We’re the Experts

• Helen Hwang is a freelance writer and former mechanical engineer.
• She’s written for Eater San Diego, The New York Times, and Parents, among other publications.
• For this review, Helen interviewed Lisa Cheng Smith of Yun Hai Taiwanese Pantry and, along with the Serious Eats commerce team, taste-tested 10 sesame oils. 
• Grace Kelly is a commerce editor at Serious Eats, where she’s been testing gear for more than two years. 
• Riddley Gemperlein-Schirm is the senior commerce editor at Serious Eats. She’s been reviewing kitchen gear for more than six years. 
• Rochelle Bilow is a commerce editor at Serious Eats. She’s written many articles for the site, including reviews of kitchen towels and balloon whisks.