Oil, Toasted Sesame (295ml)

Made from whole roasted tan sesame seed, unrefined and expeller pressed. Ideal for seasoning steamed vegetables, and preparing stir-fries, sauces, marinades, dressings, and vinaigrettes. Sesamol and sesamin, antioxidants in sesame, are natural preservatives making it a very shelf-stable unrefined oil. Amber glass protected. Functional dispenser cap and refillable. kosher

Fragrance and rich taste make it a highly prized seasoning. Use Eden Toasted Sesame Oil as you would other cooking oils. Toasted sesame oil enhances the flavor of rice, noodles, tofu, fish, and vegetables. Try in your next stir fry.

To make Eden Toasted Sesame Oil whole sesame seeds are cleaned, slowly roasted in a rotary kiln to unlock their flavor and aroma, then placed in a screw or expeller press to extract the oil. This is gently filtered, then bottled in amber glass. Nitrogen flushed before capping to protect and preserve its nutrients, flavor, and integrity.

Eden Toasted Sesame Oil contains 5g monounsaturated and 6g polyunsaturated, and is cholesterol free. Sesamol and sesamin, naturally occurring healthy antioxidants found in sesame seeds and sesame oil, make unrefined sesame oil especially nourishing, and they act as a natural preservative as well. One of the most shelf stable unrefined vegetable oils.

Sesame Sesamum indicum is a treasured herb native to Indonesia and Africa. It has been widely grown in tropical and subtropical Asia and in the Mediterranean region for thousands of years. The first known cultivation of sesame is occurred around 3,000 B.C. in the Middle East, and 1,600 B.C. in Egypt. The Egyptians are credited with being the inventors of sesame oil. Sesame seeds were introduced to Japan around 645 to 793 A.D. by Buddhist priests from Korea and China. Sesame oil production in Japan was recorded during the Heian Period (794 to 1191 A.D.).

Sesame plants grow about two to five feet and produce pretty purple cone shaped flowers. There are several varieties of the sesame plant that produce creamy white, brown, black, and red seeds. When ready for harvest the seeds are encased in a protective hard shell that rattles with its precious contents. The entire plant is cut off at the base of the stem and stacked in an upright position against racks and allowed to dry. While drying the capsules that hold the seed split open. The plant is turned upside down and the seeds drop onto a cloth.