Grown nowadays in tropical zones, sesame was brought out of Mesopotamia by the Egyptians. As a result, the oil it produces has long been competing with olive oil throughout the Mediterranean Basin. In widespread use in the Orient, it is beginning to gain a following in our part of the world.



Culinary advice :

Of a pale yellow colour, virgin sesame oil has a subtle, delicate taste reminiscent of hazelnut.
We recommend using it as seasoning to derive all of the benefit from sesamol, a natural anti-oxydant, and from its fatty acids; it may however be used in light, one-time cooking.

Recipe ideas : Moussakas, vegetable stir-fry, hummus, Chinese specialities, steamed potatoes, basmati rice.

Nutritional benefits :

With a very high unsaturated fatty acid content, virgin sesame oil is a quality oil recommended in the prevention of cardiovascular disease for its high oleic acid content (30 to 50% depending on the variety), but also for the lecithin it provides. Indeed, lecithin is purpoted to act upon blood fluidity and to help the body fight mental or nerve fatigue, depression and aging. Thanks to the presence of vitamin E, as is the case with wheat germ, peanut, olive, hazelnut and carthame oil, sesame oil has antioxidant properties. 
It also protects the skin from outside harmful elements.

Average fatty acid content:



Packed into brown-tinted bottles - 100 cl, 50 cl