Chinese seasoning: Sesame oil
Sesame oil has been a mainstay in Chinese kitchens for centuries. It comes in two basic types. One is light colored, mildly flavored, and has a deliciously nutty nuance. It's excellent for everything from salad dressings to sautéing. The darker sesame oil has a much stronger flavor and fragrance. It is more often used as a flavor accent. The darker sesame oil derives its dark amber color and nutty flavor from hulled sesame seeds, toasted prior to pressing. Sesame oil is high in polyunsaturated fats. When used in Chinese cuisine, it is not only a cooking medium but also generally added in small quantities as a flavoring agent after a dish is prepared. The essence of this distinguishing aromatic oil also helps to mask the pungent flavors of certain ingredients, especially of fish dishes, without changing or overpowering them.It is most desirable to purchase sesame oil in a glass bottle. The shelf life is about 1 year if you keep the glass bottle in a cool, dark shelf. An alternative is to purchase the sesame oil in the cheaper plastic bottle, and transfer it into a glass bottle later. **Research published in April of 2003 by the American Heart Association states that cooking with sesame oil in place of other edible oils appears to help reduce high blood pressure and lower the amount of medication needed to control hypertension. |
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