Sesame seed oil is a traditional vegetable oil extracted from the seeds of the sesame plant Sesamum indicum L., one of the oldest vegetable oils known to humankind. It is also known by several local names in the Arab world: gingelly oil, benne oil, and til oil. The seed contains 50-55% oil by weight, extracted by two methods: cold pressing of unroasted seeds (a light-colored oil), and pressing after roasting the seeds (a dark oil with rich, concentrated flavor).

Sesame cultivation dates back to Mesopotamia and the Nile basin more than five thousand years ago, and archaeological remains point to its use in Babylon and Pharaonic Egypt. Its cultivation found an ideal climate in India, Sudan, Ethiopia, Myanmar, and China, where heat and drought prevail. Sudan ranks first in the Arab world in sesame seed production.

Sesame oil has a balanced composition of oleic acid (39%), linoleic acid (41% omega-6), palmitic acid (10%), and stearic acid (5%). The omega-6:omega-3 ratio is about 137:1. It is distinguished by unique lignan compounds (sesamin, sesamol, and sesamolin) that act as strong natural antioxidants and give the oil a long shelf life compared with other oils.

USDA-FAS data are not available for sesame oil production, as it is a specialty oil, but India ranks first globally by a wide margin, followed by China and Myanmar. Sudan is the main producer in the Arab world, followed by Egypt and Turkey. The oil is governed by Codex Alimentarius standard CXS 26-1981, specific to sesame oil.

Cold sesame oil is used in salads, marinades, and everyday cooking, while roasted sesame oil is added at the end of cooking in Chinese, Korean, and Japanese cuisines for its distinctive flavor. In Arab cuisine, it goes into the making of tahini halva and the preparation of baked goods. Industrially, it goes into cosmetics and traditional soap-making, pharmaceuticals, and body massage oils.