<P> Sesame oil is a polyunsaturated (PUFA) semi-drying oil . Commercial sesame oil varies in colour from light to deep reddish yellow depending on the colour of the seed processed and the method of milling . Provided the oil is milled from well - cleaned seed, it can be refined and bleached easily to yield a light - coloured limpid oil . Sesame oil is rich in oleic and linoleic acids, which together account for 85% of the total fatty acids . Sesame oil has a relatively high percentage of unsaponifiable matter (1.5 - 2.3%) 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 . </P> <P> The market for sesame oil is mainly located in Asia and the Middle East where the use of domestically produced sesame oil has been a tradition for centuries . About 65 percent of the annual US sesame crop is processed into oil and 35 percent is used in food . </P> <P> There are many variations in the colour of sesame oil: cold - pressed sesame oil is pale yellow, while Indian sesame oil (gingelly or til oil) is golden, and East Asian sesame oils are commonly a dark brown colour . This dark colour and flavour are derived from roasted / toasted sesame seeds . Cold pressed sesame oil has a different flavour than the toasted oil, since it is produced directly from raw, rather than toasted, seeds . </P> <P> Sesame oil is traded in any of the forms described above: Cold - pressed sesame oil is available in Western health shops . Unroasted (but not necessarily cold pressed) sesame oil is commonly used for cooking in South India, the Middle East, halal markets and East Asian countries . </P>

Is gingelly oil and sesame oil the same
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