Light sesame oil

Light sesame oil is a vegetable oil obtained from sesame seeds (Sesamum indicum). Unlike toasted sesame oil, this oil is light in color and has a milder flavor, making it a versatile option for cooking and dressing without imparting an overly intense taste. Its use is very popular in Asian cuisine, especially in dishes from China, Japan, and Korea, where it is valued for its ability to fry, sauté, and serve as a base for dressings and sauces.

Light sesame oil is produced from raw or lightly toasted sesame seeds and generally undergoes a refining process that removes strong flavors and odors, resulting in a more neutral, pale-colored oil. This distinguishes it from dark or toasted sesame oil, which has a much more intense aroma and a brown color.

Regarding its properties, this oil is rich in unsaturated fatty acids, primarily linoleic and oleic acid, which are beneficial for cardiovascular health. Additionally, it contains natural antioxidants like vitamin E and phytosterols, which help protect the body against cellular damage. Its high smoke point makes it suitable for cooking at high temperatures.

In the Hispanic world, besides "aceite de sésamo claro," it may be found under other regional synonyms such as aceite de ajonjolí claro or simply aceite de ajonjolí when distinguishing it from the toasted oil by its color and flavor.