Sesame oil and gingelly oil are two types of oils commonly used in many parts of the world, especially in Asian countries. But are gingelly oil and sesame oil same?
Both oils are derived from sesame seeds, but they differ in their extraction process, nutritional value, and flavour. In this blog, let us explore the similarities and differences between sesame oil and gingelly oil.
One of the main differences between sesame oil and gingelly oil is the extraction process. Sesame oil is typically made by either cold-pressing or expeller-pressing the sesame seeds. Cold-pressed sesame oil is made by mechanically pressing the seeds, which helps to retain the natural flavour and nutrients of the seeds. Expeller-pressed sesame oil is made by heating the seeds and then pressing them to extract the oil.
On the other hand, gingelly oil is made by roasting the sesame seeds before pressing them to extract the oil. This process gives the oil a distinct nutty and smoky flavour. The roasting process also helps to increase the oil’s shelf life, making it more stable for cooking and storage.
Flavour and Aroma
Another critical difference between sesame oil and gingelly oil is the flavour and aroma. Sesame oil has a mild and nutty flavour, which makes it perfect for salad dressings, marinades, and dips. Cold-pressed sesame oil is considered to have the most delicate flavour and aroma, while expeller-pressed sesame oil has a stronger flavour and aroma.
On the other hand, Gingelly oil has a strong and distinct nutty and smoky flavour, making it perfect for use in traditional South Indian and Sri Lankan dishes such as dosa, vada, and sambar. The distinct flavour of gingelly oil is due to the roasting process, which imparts a unique smoky flavour to the oil.
The smoke point is the temperature when an oil starts to smoke and break down. The smoke point of an oil is an important consideration when cooking, as oils with a high smoke point can be used for high-heat cooking methods such as frying and sautéing.
Sesame oil has a high smoke point of 410°F, which makes it suitable for high-heat cooking methods. However, it is essential to note that cold-pressed sesame oil has a lower smoke point than expeller-pressed sesame oil. This means you should not use cold-pressed sesame oil for high-heat cooking methods.
Gingelly oil, on the other hand, has a lower smoke point of around 350°F. This means that you should not use it for high-heat cooking methods. Instead, it is best used for low-heat cooking methods such as sautéing and stir-frying.
Both sesame oil and gingelly oil are rich in nutrients and offer many health benefits. For example, sesame oil is a good source of vitamin E, an antioxidant that helps protect the body against free radical damage. It is also a good source of monounsaturated and polyunsaturated fats, which are healthy fats that can help to lower cholesterol levels and reduce the risk of heart disease.
Gingelly oil is also rich in nutrients and offers many health benefits. It is a good source of vitamin E, magnesium, calcium, and zinc. It is also rich in lignans, compounds that have anti-cancer properties.
In conclusion, sesame oil and gingelly oil are same in terms of them being made from pressing sesame seeds. They both have a nutty flavour and aroma and are rich in antioxidants, vitamin E, and other essential minerals. However, the main difference between gingelly oil and sesame oil is in their usage and production, with sesame oil being more commonly used in Asian cuisine and gingelly oil being more commonly used in Indian cuisine.
When it comes to choosing between sesame oil and gingelly oil, it ultimately comes down to personal preference and the type of cuisine you will be using it for. Both oils are healthy and nutritious and can be used in various dishes to add flavour and nutrition. So, next time you’re cooking and need help deciding which oil to use, remember that sesame oil and gingelly oil are same, and both are great options.