I was wandering what the medicinal purpose of sesame seed oil ?:|

Though I don't use it for medicinal purposes, I use a LOT of the dark, oriental sesame oil, since it is so good in Chinese food, and others as well. They hold the belief that, since it doesn't go rancid, it cleanses the fats in your body, and prevents free radicals from forming. It is amazing how it does not go rancid at room temp. for months (actually, I have NEVER had any go bad, even over my range in an oil can, which I refill from a large can), while untoasted sesame oil is one of the quickest to go rancid! Toasted sesame seeds also go rancid if I don't freeze them, so they must toast them in a different way - maybe at a lower temp and much longer. Kadoya is the best brand I have found, back when I was testing all Chinese ingredients to find my favorites. Some brands seemed cut with other oils, they were so weak in flavor.

Dave

thanks for the info! ^_^

Sesame seed oil is delish for cooking popcorn the old fashioned way. Gives it a nice flavor (DH is avoiding salt and we've been experimenting with different flavors for his movie night popcorn).

Also great to put a couple drops in a bowl of soup just before eating (cooking allegedly diminishes the flavor).

Huh, I'll have to try that with the popcorn - - thanks! I also didn't realize the toasted sesame oil doesn't go rancid. I store all my oils in the 'fridge, so it's good to know I can leave that one on the pantry shelf.

Try Korean-style spinach (or other steamed/cooked greens); toss pre-cooked or steamed greens with toasted sesame oil to taste, and sprinkle with toasted sesame seeds and a dash of sea salt. I also use a few drops over stir-fry dishes after cooking, too.

One thing I didn't note above is that sesame oil has a very low smoke point, so don't use it for stir-fries, and, as noted by suemt, it is best added at the very end, and great added to many veggies. It is also great added to soups, and this is how you can tell a very good Chinese restaurant - sesame oil, and black rice vinegar, two things necessary to certain dishes, but not found in most restaurants.

Dave