Sesame oil: A beloved oil for autumn and winter

Why Sesame Oil?

Grounding and fragrant Sesame oil is wonderful to eat, but did you know that sesame oil is also incredibly beneficial to the skin?

This ancient and beloved oil is an Ayurvedic favorite for delicious recipes and for skincare during the fall. Sesame is Ayurveda’s most commonly used oil because of its myriad of beneficial uses, earning it the name “the king of oils.” It contains an abundance of antioxidants, vitamin E, A, B, vitamin K, and EFAs. Sesame oil contains phenolic compounds such as sesamin, sesamol, sesamolin, and tocopherol which makes it exhibit strong anti-inflammatory and antioxidant properties.

For skin: We use organic, cold pressed sesame oil that is rich, warming, and unrefined, which preserves the full nutritional benefits of the sesame seed. It contains several essential fatty acids such as oleic acid, stearic acid, palmitic acid, linoleic acid, etc. that helps in moisturizing and hydrating your skin, supporting tone and elasticity. We use the sesame oil in many of our body oils, body butters, and in our amazing Neem Immortelle Purifying Infusion, opens in a new tab.

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A little about Neem Immortelle Purifying Infusion

For all skin - especially troubled and congested.

A remarkable blend of two deeply balancing herbal oil infusions - a traditional Ayurvedic infusion of Neem leaf cured into sesame oil, and Immortelle infused into olive oil.

Multi-functional - can be used as an oil cleanser or a facial serum.

Sesame season: A cookie recipe

These delicious and nutritious sesame cookies are wonderful as we enter the autumn season.

Recipe card showing ingredients for Tahini Sesame Cookies on a circular brown card over a patterned tile background

1. Preheat the oven to 350°F andline 2 baking sheets with parchment paper. Spread the sesame seeds in a pie plate.
2. In a small bowl, whisk the almond flour with the baking soda and salt. In a large bowl, mix the maple syrup with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients.
3. Using a spring-loaded cookie scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds. Transfer the rounds to the baking sheets, arranging them so they're about 2 inches apart.
4. Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through. Transfer the cookiesto a rack and let cool before serving.