Toasted sesame oil

Pressed from heavily roasted seed, so its character is the Maillard volatiles carried over from the roast rather than anything intrinsic to sesame. Low smoke point and the aromatics are volatile, so it is a seasoning added off the heat, not a cooking fat. Not the same product as the pale untoasted sesame oil sold for frying, which has none of the aroma. Useful as a corrective where a sesame paste is under-roasted: extra oil restores the toasted backbone that tahini lacks.