Sesame oil (also known as gingelly oil or til oil) is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.
The oil is popular in pockets of Asia and is also one of the earliest known crop-based oil, but world-wide mass modern production continues to be limited even today due to the inefficient manual harvesting process required to extract the oil.
There are many variations in the colour of sesame oil: cold-pressed sesame oil is pale yellow, while Indian sesame oil (gingelly or til oil) is golden, and East Asian sesame oils are commonly a dark brown colour. This dark colour and flavour are derived from roasted/toasted sesame seeds. Cold pressed sesame oil has a different flavour than the toasted oil, since it is produced directly from raw, rather than toasted seeds.
|B.R.Reading at 40oC:||58.0 to 61.0|
|Oil Content:||49% Min|
|Saponification Value:||188 to 193|
|Iodine Value:||103 to 120|
|Acid Value %:||Max 6.0|
|Bellier Turbidity Temp:||Max 22.0|
|Test for Castor Oil: :||Negative|
|Test for Mineral Oil:||Negative|
|Test for Argemone Oil:||Negative|