BEWIT Sesame oil

Sesame oil with its pleasantly mild taste and aroma

With this sesame oil, you can conjure up wonders, not only in Asian cuisine. Its pleasantly mild taste and aroma of sesame seeds will also complement vegetable salads, hummus and baked and unbaked desserts. Due to its high heat stability, it is also suitable for baking, cooking and frying.

History

Across history, across the world

For millennia, sesame seeds have been a very important food with strong religious connotations. Although they originated in sub-Saharan Africa, they were already familiar to the ancient Babylonians. And the ancient Chinese, who did not mind the supportive, gently warming effect of the sesame oil pressed from them.

Processing method

Cold pressed

Sesame oil is extracted from the seeds of the white Indian sesame (Sesamum indicum) by the most gentle method, cold pressing. The maximum content of vitamins, minerals and other beneficial substances is preserved in this way.

Ingredients

Highly stable, nutritious

The great benefit of sesame oil is that although its composition is mainly made up of mono and polyunsaturated fatty acids, it has high heat stability. It does not burn and is therefore also suitable for baking, cooking and frying.

Together with plant phytosterols, tocopherols and other naturally occurring substances, it is a very nutritious oil.

Use

In Asian dishes, vegetable salads, hummus, baked and unbaked desserts

Sesame oil is characterised by its pleasantly mild taste and aroma of sesame seeds. It is traditionally used in Asian cuisine. However, it also complements vegetable salads, hummus and baked and unbaked desserts. Due to its high heat stability it is also suitable for baking, cooking and frying.

Country of origin

India

Sources

[1] History and lore of sesame in Southwest Asia. Econ. Bot. 2004, 58, 329–353.

[2] Werea, B.; Onkwarea, A.; Gudu, S. Seed oil content and fatty acid composition in East African sesame (Sesamum indicum L.) accessions evaluated over 3 years. Field Crops Research 2006, 97 (2), 254–260.