Sesame Oil
Goma abura · Sesame oil · Huile de sésame
Sesame Oil: what every chef needs to know
When prep begins, Toasted sesame oil (goma abura) is right there: the most aromatic finishing oil in Asian cuisine. The golden to brown colour comes from sesame seeds toasted to 180–200°C (356–392°F) before pressing: more than 40 aroma molecules develop, including pyrazines, furanones and thiazoles. SESAME IS AN EU BIG 14 ALLERGEN. In catering where sesame-free alternatives are offered, sesame oil must be strictly separated from other oils. Cross-contamination via bottle, measuring cup or wok is a genuine risk. Distinguish two types: toasted sesame oil (dark, intense, finishing oil — smoke point 170–177°C/338–351°F) and untoasted sesame oil (light, mild, suitable for wok cooking up to 210°C/410°F). Toasted oil burns at high heat: always add after removing from heat or as the very last step. Use half a teaspoon per portion: the volatile aromatic compounds evaporate with heat.
Sesame Oil: nutritional values per 100g
Based on unprocessed product. Source: NEVO-online 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO-online 2023 / USDA FoodData Central.
Sesame Oil: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
A few drops of sesame oil in the dipping sauce of soy sauce and rice vinegar complete the gyoza. No sesame oil in the dough itself: it dries out the crust.
A teaspoon of roasted sesame oil on the ramen broth adds depth and sheen as the very last step. Traditional in Hakata-style tonkotsu ramen.
Vegetables dressed in a paste of roasted sesame seeds, sesame oil, sugar and soy sauce. The oil carries the concentrated sesame flavour.
Sesame Oil: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Always add toasted sesame oil after turning off the heat or just before serving. Half a teaspoon per portion is sufficient: aromatic volatile compounds evaporate with heat.
Combine sesame oil with soy sauce, garlic, and ginger for a quick wok marinade. The oil permeates meat and tofu quickly due to its small molecular size.
Whisk sesame oil with rice vinegar, mirin, and soy sauce for goma dressing. Always use 1 part sesame oil to 3 parts neutral oil: pure sesame oil overwhelms every flavour.
Sesame Oil: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Sesame Oil: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Cold-pressed artisanal sesame oil from new harvest (October–November) from specialist suppliers.
Sesame Oil: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Sesame Oil: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The earthy, lactic tones of kimoto sake echo the nutty depth of toasted sesame oil. Served warm, this effect is amplified.
- Nada
- Fushimi
- Akita
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Sesame Oil
Why does sesame oil burn so easily?
Toasted sesame oil has a smoke point of only 170–177°C (338–351°F) due to its volatile aromatic compounds. These are also responsible for the flavour: heat them and they evaporate. Use untoasted sesame oil as a cooking medium (smoke point 210°C/410°F).
How do I recognise quality sesame oil?
Golden-brown to dark brown in colour, clear and without sediment. Aroma intensely nutty. Cheaper varieties often contain other oils: check the label for 100% sesame oil. Cold-pressed, unrefined varieties have the most complex flavour.
Can sesame oil be refrigerated?
Yes: refrigeration extends shelf life by slowing oxidation. Cloudiness at cold temperature is normal: the oil returns to clarity when warmed. For daily use, a cool dark cupboard is fine.
At what temperature should you store Sesame Oil?
Store Sesame Oil at Cool and dark, max 25°C (unopened). Optionally refrigerated after opening for longer shelf life., compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Sesame Oil professionally?
The primary professional technique for Sesame Oil is Finishing oil (afdruipen) at Geen verhitting for Laatste seconds. Always verify core temperature with a calibrated probe thermometer.
Does Sesame Oil contain allergens?
Sesame Oil contains: Sesam. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Sesame Oil
Professional substitutes for sesame oil in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
