Sesame oil isn’t one thing — and picking the right type really affects your food. There are two main varieties:
Light / pure sesame oil (high heat-safe):
This is made from raw sesame seeds and has a milder, nutty flavour with a higher smoke point. It’s what you’d reach for if you want a sesame-lean base for cooking or stir-frying.
Toasted sesame oil (low heat / finishing oil):
This is darker, richly nutty, and best used at the end — drizzled on finished dishes, mixed into sauces, or added off-heat for aroma. Heat kills its delicate flavour, so don’t use it as your main frying oil.
What to look for:
100% pure sesame oil, not blends with cheaper oils — this gives you the real flavour.
Darker amber means more toasted flavour; paler means milder.
Keep smaller bottles if you use it sparingly — toasted sesame oil can go rancid.