In my blog, sesame oil refers to Chinese, Japanese, and Korean sesame oil; NOT Indian sesame oil. The difference is that Indian sesame oil is not made from toasted sesame seeds. Indian sesame oil is used as a cooking oil, not a seasoning oil. Chinese, Japanese, and Korean sesame oil is also known as “toasted sesame oil”. I will just call it “sesame oil” from now on. Sesame oil is essential to Chinese, Japanese, and Korean cuisines. Sesame oil has a dark color, strong fragrance, and low smoke point. Also, its flavor goes away when heated too much, so it is always stirred in at the very end if used for seasoning. Sesame oil is also sometimes used for sautéeing, even though it will lose its flavor and fragrance. I recommend to use Kadoya sesame oil from Japan, instead of the brands from China.
Chinese:（芝麻油/麻油/香油 – zhi ma you/ ma you/ xiang you – djuh mah yoh/ mah yoh/ syahng yoh – “sesame oil”/ “sesame oil” [short]/ “fragrant oil”）
Korean: (참기름 – chamgireum – chahm gee doom – “real oil”)
Japanese: (ごま油/胡麻油 – goma abura – goh mah ah bdah – “sesame oil”)