Their white sesame oil is cold-pressed in the old-fashioned way, thick with aroma and warmth. The seeds are toasted over a meticulously controlled wood fire, steamed to break down the seed walls, then shaped into oilseed cakes in circular molds. These circular cakes, wrapped in paper, are stacked in a hydraulic press and slowly compressed together to squeeze out the oil. Unlike expeller-pressed sesame oil, a method that generates heat, this compression method is a low-heat process, which keeps the oil as pure and unaltered as possible.

The resulting oil is toasty, fresh and well balanced. Sesame oil is healthy oil, containing mostly monounsaturated and polyunsaturated fats and is packed with antioxidants and amino acids. Use it for salad dressings, finishing stir fries, or use as a dip. Absolutely versatile, but avoid high heat.

What’s the difference between white and black sesame oil? They’re made from two different species. White sesame oil is made from hulled tan/brown seeds while black sesame oil typically has the hull on. White sesame oil has a lighter flavor and is typically used as a finishing oil or for dressing; black sesame oil has a deeper flavor more suitable for cooking dishes or adding to broths.