Sesame oil

Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil.

The dehiscence time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening, until all the capsules have opened.

The steady growth in demand being observed here is in line with rising household income and urbanization, as well as an increase in the use of sesame oil for food products and Asian dishes.

In India and in some other European countries, it is obligatory to add sesame oil (5-10%) to margarine and generally to hydrogenated vegetable fats which are commonly used as adulterants for butter or ghee.

As with numerous seed and nut foods, sesame oil may produce an allergic reaction, although the incidence of this effect is rare, estimated at 0.1–0.2% of the population.

[8] Reports of sesame allergy are growing in developed countries during the 21st century, with the allergic mechanism from oil exposure expressed as contact dermatitis, possibly resulting from hypersensitivity to lignin-like compounds.

[5] Oil made from pressed and toasted sesame seeds is amber-colored and aromatic, and is used as a flavoring agent in the final stages of cooking.

In Mandaeism, anointing sesame oil, called misha (ࡌࡉࡔࡀ) in Mandaic, is used during rituals such as the masbuta (baptism) and masiqta (death mass), both of which are performed by Mandaean priests.