Toasted sesame oil, produced by pressing toasted sesame seeds, is distinguished by its deep amber color and pronounced nutty, roasted flavor with rich umami undertones, in contrast to the milder, lighter taste and pale hue of untoasted sesame oil, which is pressed from raw seeds.
Used primarily as a finishing oil, toasted sesame oil is added at the end of cooking or onto dishes to impart aroma and taste rather than being used as a cooking fat, owing to its low smoke point.
It is used most commonly in East Asian cuisine — particularly Chinese, Korean, and Japanese — where it is used to impart depth to stir-fries, dressings, noodles, and soups.