Toasted sesame oil is a common ingredient in Asian and Indian cuisine.
Toasted sesame oil is a common ingredient in Asian and Indian cuisine. A crushing process extracts the oil from toasted sesame seeds through. In addition to its versatility in cooking, sesame oil has a reputation for offering anti-inflammatory, antioxidant, antiseptic and pain-relieving benefits and may also help lower blood pressure. If you don't have toasted sesame oil at home, or if you don't like the flavor, you can try a few substitutes.
Nut Oils
Although nut oils don't provide an identical flavor, you can substitute them for toasted sesame oil in recipes. Peanut oil is among the most common nut oils. You can find it in most grocery stores. You may have to search for it in specialty stores, but almond oil is another acceptable substitute. To better achieve the flavor of toasted sesame oil, look for nut oils made from toasted or roasted nuts rather than oil extracted from raw nuts. You can also try toasting some raw nuts and blending them with a light oil--canola oil, for instance.
Light Sesame Oil
The flavor and texture of toasted sesame oil may be too intense for your palate. Processors make dark sesame oil, a regular ingredient in Indian cooking, by extracting oil from toasted sesame seeds. For a milder flavor, try substituting with light sesame oil extracted from raw sesame seeds. Light sesame oil has a nutty flavor not as bold as the darker, toasted sesame oil. Using light sesame oil will give you satisfactory cooking results without sacrificing the health benefits some associate with consuming sesame oil.
Sesame Seeds
You may need to substitute toasted sesame oil simply because a recipe calls for it and you don't have any in stock. If you have sesame seeds in your pantry, you can easily make your own version of toasted sesame oil at home. Toast the raw seeds over medium heat in a skillet, turning frequently, until a rich, brown color emerges. Use a mortar and pestle or food processor to grind the seeds. You can toss the toasted seeds in a vegetable, canola or other cooking oil to achieve an acceptable substitute.
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