This toasted sesame oil is 100 pure not blended with other oils. Made from toasted white sesame seeds it has a dark amber color and a distinct nut-like aromatic flavor.
Item Yield
1 Case = 560 Fluid Ounces (10 x 56 Fluid Ounces per Can) of Oil Sesame Pure
Thawing Instructions
Shelf Life
Cool Dry Storage: 540 Days
Basic Preparation
Marketing Tips
Original Information from Perkins Catalog: Roland Sesame Oil is made from toasted white sesame seeds. It has a dark amber color and has a distinct nutlike aromatic flavor. Because of its strong flavor it is used primarily as a flavoring element. Comments: Roland Sesame Oil has wide acceptance in all types of Oriental/Asian and Pan-Pacific cuisines. It gives an "exotic" taste to many dishes with the distinctive nutty flavor of sesame seed. Preparation: Roland Sesame Oil may used straight from the tin preferably at room temperature. It holds up well under heat and can be used in a variety of cooking preparations. A little goes a long way.
Ingredients
Wheat Flour Modified Food Starch Palm Oil Maltodextrin Whey Powder Salt Corn Syrup Solids Contains 2% or less of: Spice Sodium Caseinate Soybean Oil Dipotassium Phosphate Dextrose Titanium Dioxide Mono and Diglycerides Artificial Flavor Beta Carotene Caramel Color Yellow 6 Sodium Hexametaphosphate Silicon Dioxide (flow agent). COMMON ALLERGENS PRESENT: Milk Wheat. Prior to consuming the product individuals with severe food allergies should confirm the ingredient information on the actual label of the product. Nutrition and Ingredient statement updated February 2018. This ingredient and nutrition information was provided by the third-party product manufacturer and/or supplier and was not in any way created or verified by Cartnut. The information is being passed on as a courtesy and for informational purposes only. Cartnut in no way guarantees the accuracy or completeness of this information and NO WARRANTIES ARE MADE OR IMPLIED; ALL IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE ARE EXPRESSLY EXCLUDED.
