Sesame Oil Types Explained: Refined, Cold-Pressed and Toasted

“Sesame oil” can mean three very different products. A kitchen that orders refined sesame oil for its seasoning bottles, or toasted sesame oil for its woks, will be disappointed either way. This guide explains the three types, how they are made and where each belongs.

The three types at a glance

	Refined	Cold-pressed	Toasted
Made from	Raw seeds, pressed and then refined	Raw seeds, pressed and filtered	Seeds roasted before pressing, then filtered
Color	Light	Pale golden	Amber to brown
Flavor	Mild and neutral	Gentle, nutty	Strong roasted aroma
Heat	High smoke point, about 230 °C (450 °F)	Moderate heat	Low heat; used as a seasoning
Typical uses	Stir-frying, wok cooking, general cooking	Dressings, light cooking, natural products	Seasoning, marinades, dipping sauces, finishing
Relative price	Lowest	Higher	Higher

Refined sesame oil

Refined sesame oil is pressed from raw seeds and then degummed, neutralized, bleached and deodorized. The result is a light, mild oil with a high smoke point, suitable for stir-frying, wok cooking and general frying. It brings little sesame flavor, so it suits kitchens that want a stable cooking oil rather than a seasoning. In food service, it is often used at stir-fry stations and buffets.

Cold-pressed sesame oil

Cold-pressed sesame oil is pressed from raw, unroasted seeds and only filtered. It keeps a pale color and a gentle nutty taste, without the strong roasted notes of toasted oil. It is used in dressings, light cooking and products where an unrefined, natural oil is part of the appeal.

Toasted sesame oil

For toasted sesame oil, the seeds are roasted before pressing to develop color and aroma. The oil is amber to brown, with the intense nutty flavor that defines many East Asian dishes. A small amount goes a long way, and it is best added at the end of cooking or used in dressings, marinades, dipping sauces and noodle seasonings. Its smoke point is lower and its flavor can overwhelm food, so it is not a frying oil; use refined sesame oil for high heat.

Many kitchens use both: refined sesame oil in the wok, and a few drops of toasted oil to finish the dish.

Why sesame oil keeps well

Sesame oil has a balanced fatty acid profile, roughly 36–42% oleic acid and 42–48% linoleic acid, with almost no omega-3. It also contains natural antioxidants called lignans, such as sesamin and sesamol, which help it resist rancidity better than most oils with a similar amount of polyunsaturated fat. Refined sesame oil keeps for up to 18 months unopened. Keep toasted and cold-pressed oils sealed and away from light to protect their aroma. See our guide to cooking oil shelf life.

Allergen labeling

Sesame is a common allergen, and labeling rules matter for anyone selling food that contains it:

• United States: under the FASTER Act, sesame became the ninth major food allergen on January 1, 2023. Highly refined oils derived from major allergens are excluded from the definition of a major food allergen, so highly refined sesame oil appears to be exempt from allergen labeling, but cold-pressed and toasted sesame oils, which contain sesame protein, must be labeled as sesame.
• Other markets have their own rules. In the European Union, sesame is one of the allergens that must be emphasized on labels, and the exemptions for refined oils differ from those in the US. Check the rules in each market you sell in.
• In kitchens: tell customers when dishes are cooked or finished with sesame oil, and keep allergen information for every oil you use.

Buying sesame oil in bulk

• Specify the grade, not just “sesame oil”, and confirm color and flavor expectations for toasted oil, which can vary with the degree of roasting.
• Choose packs by use. Toasted oil is used sparingly, so 1-liter and 5-liter bottles usually suit kitchens and retail; refined oil for wok stations suits 20-liter jerrycans or larger.
• Combine grades on one order, for example toasted sesame oil in 1-liter bottles and refined sesame oil in 20-liter jerrycans.
• Expect prices to follow the harvest. Sesame is a labor-intensive crop, much of it still harvested by hand, and seed prices move with harvests in the main growing regions. See our guide to what drives cooking oil prices.

See our sesame oil page for full specifications of each grade, and our smoke point chart to compare it with other oils. Add the grades you need to your quote list to get a quotation.

Sources

• US FDA: FASTER Act, sesame is the ninth major food allergen
• Codex Alimentarius: Standard for Named Vegetable Oils (CXS 210-1999), sesameseed oil
• Regulation (EU) No 1169/2011, Annex II: substances or products causing allergies or intolerances