Virgin Sesame Oil Organic

How do I use virgin sesame oil in cooking?

It goes in raw, or at the very end of cooking: a few drops over stir-fried vegetables, a rice dish, noodles or a houmous. The roasted-seed taste of Kazidomi sesame oil is powerful, and a trickle is enough to scent a whole dish. It also builds a dressing with lemon.

Virgin sesame oil or toasted sesame oil?

The Kazidomi virgin oil is pressed from raw seed: the taste is clean and nutty, and the litre bottle stands up to everyday use. A toasted sesame oil is pressed from roasted seed, far darker and far more intense, used by the drop as a finishing condiment rather than as an oil.

Where do the seeds for this oil come from?

The seeds are selected in Africa and then pressed in France by a family firm a century old, which is why the label Kazidomi prints gives a non-EU origin. The process is mechanical, with no heating. The bottle holds nothing but organic virgin sesame oil.

Does this sesame oil contain allergens?

Sesame is itself an allergen that must be declared, and this Kazidomi oil is made entirely from it. The label additionally flags possible traces of tree nuts, coming from the other seeds pressed on the same line. Nothing else goes into the bottle, no preservative and no flavouring.

How do I keep sesame oil once opened?

Somewhere cool, dry and dark, with the cap closed properly, is enough: Kazidomi recommends using it within six months of opening for preference. Unrefined virgin oils oxidise quickly in the light. If the smell turns acrid instead of recalling toasted seed, the oil has gone rancid.