“To Koreans, you begin consuming sesame oil quickly after delivery, and proceed to eat it till your deathbed,” says Nam Seon-sik, the founding father of Taebaek Agricultural Co. in South Korea. “I imagine that’s how a lot our our bodies want and crave sesame oil.”
The farmer and oil presser believes in making the condiment as near its pure type as he can. For his enterprise, the method begins from sesame seed vegetation that he lets dry out within the solar. After a number of days he swats the branches with a persist with shake the seeds unfastened right into a display. From there, he picks out as many hulls and branches as doable, and provides it to a machine that separates the remainder.
As soon as he has his seeds, he brings them inside to be washed and dried — one of many extra essential components of the method, he explains. The oil will style like grime if any will get into the ultimate batch of seeds; the end result may additionally style off-putting ultimately in the event that they’re not correctly dried. That’s why he dries them in an oven-like machine set at 50 levels for 12 to fifteen hours.
Subsequent comes the toasting course of, the place no element is ignored. “It took at the very least six months of trial and error to search out the temperature we use in the present day,” he says. He toasts them progressively at 145 levels, in a spins spinning machine that retains them burning. Subsequent comes the urgent course of. Nam Seon-sik slowly presses his oil for 3 days, checking the colour, aroma, and style alongside the way in which.
“[Sesame oil] is one thing I eat, one thing our youngsters eat, and one thing our acquaintances eat,” Nam Seon-sik finishes as he pours the oil into bottles. “Having the ability to really feel the bounty that nature supplies, and with the ability to create a community with extra individuals because of this bounty is a good pleasure.”