Sesame oil

Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. It is often used in Southeast Asian cuisine as a flavor enhancer, e.g. adding it to instant noodles. Sesame oil is composed of the following fatty acids: Asian sesame oil derives its dark colour and flavour from toasted hulled sesame seeds. It is commonly used in Chinese and Korean cuisine, usually added at the end of cooking as a flavour highlight and not used as a cooking medium (as is, for example, peanut oil). There are many variations in the colour of sesame oil: cold-pressed sesame oil is almost colourless, while Indian sesame oil (gingelly or til oil) is golden and Chinese sesame oil is commonly a dark brown colour.
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Noun
1. oil obtained from sesame seeds
(hypernym) vegetable oil, oil
(substance-holonym) sesame seed, benniseed

Used extensively in Japanese and Chinese cuisine, this highly aromatic and richly flavored oil ranges in hue from golden to dark brown. It is sometimes used as a cooking oil, but most often is used as a seasoning accent in stir-fries, dressings, sauces and marinades.