Black Sesame Oil

Preparation info

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By Ben Shewry

Published 2012

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  • 50 g ( oz) black sesame seeds, toasted
  • 40 ml ( fl oz) grape seed oil
  • food-grade sawdust*, for smoking
  • sea salt flakes, to taste


Coarsely grind the sesame seeds using a mortar and pestle. Add the oil, then pour the mixture into a stainless-steel tray. Light a cold smoker* using the sawdust, place the tray inside and smoke the oil at 4°C (39°F) for 2 hours. Alternatively, you could hot smoke the sesame seed paste on the stovetop, although the result will not be the same as hot smoking produces a much harsher flavour.

Pour the sesame oil into a saucepan and gently warm to release the natural oils from the sesame seeds and to activate the smoky flavours. Remove from the heat and season with salt. Cool to room temperature. Store in the refrigerator in an airtight container as the smoked oil can quickly turn rancid if left at room temperature and exposed to oxygen for too long.