Frequently asked questions
How is black sesame oil different from white sesame (gingelly) oil? +
Black sesame seeds have a stronger, deeper aroma and a more intense nutty flavour than white sesame. Black sesame oil is also slightly higher in lignans and antioxidants. Use black sesame oil for finishing drizzles, Ayurvedic massage, and dishes where you want the bold flavour to come through.
Can I use black sesame oil for high-heat cooking? +
Black sesame oil works best for low-to-medium heat applications and as a finishing oil. The flavour compounds and lignans are heat-sensitive. For frying, use a more heat-stable oil like groundnut. For tadkas and stir-fries on medium heat, black sesame works beautifully.
What is Abhyanga and how is sesame oil used in it? +
Abhyanga is the traditional Ayurvedic practice of self-massage with warm oil before bathing. Sesame oil is the classical Ayurvedic choice — warm 2-3 tablespoons, massage onto the body for 10-15 minutes, leave for 20 minutes, then bathe. Black sesame is preferred in cooler months for its warming nature.
Why is the oil dark in colour? +
The dark colour comes from the natural pigments in black sesame seeds, preserved because we don't bleach or refine the oil. Commercially refined black sesame oil is often lighter because the deodorising process strips colour along with aroma. The dark hue indicates an unrefined, unfiltered oil.
How long does this oil last? +
6 months from packing when stored in a cool, dark place with cap tight. Natural sesame lignans help slow oxidation. Glass bottle storage extends freshness compared to PET. Refrigeration is not required but doesn't harm the oil.