Argan Oil vs Sesame Oil
Argan Oil vs Sesame Oil — Two Nutty Finishing Oils
Argan oil and toasted sesame oil are both nutty, aromatic finishing oils used to add flavour rather than to fry, but they come from different plants and cuisines and are far from interchangeable. Culinary argan oil is pressed from the roasted kernels of Morocco's argan tree, giving a golden oil with a mild, toasty, almost almond-like flavour, used to dress couscous, dip bread and make the almond spread amlou. Sesame oil, especially the dark toasted kind, is pressed from roasted sesame seeds and has a bold, punchy, distinctly Asian aroma. This guide compares Morocco's argan oil with sesame oil, seed for kernel.
Argan Oil vs Sesame Oil at a glance
| Argan Oil | Sesame Oil | |
|---|---|---|
| Source | Roasted argan tree kernels | Sesame seeds, toasted or raw |
| Origin | Morocco, the Souss region | East Asia and the Middle East |
| Flavour | Mild, nutty, toasted-almond note | Bold, roasted, punchy when toasted |
| Colour | Golden | Pale (raw) to deep amber-brown (toasted) |
| Best use | Finishing — couscous, bread, amlou | Finishing — stir-fries, dressings |
| Heat | Best unheated or gently warmed | Toasted kind added at the end, not for frying |
The verdict
Choose argan oil when you want a mild, nutty, golden finishing oil with a Moroccan accent — drizzled over couscous, salads or bread, or blended into amlou. Choose toasted sesame oil when you want a bold, roasted, unmistakably Asian aroma to finish stir-fries, noodles and dressings. They are not swaps: argan is subtle and almond-like, while toasted sesame is assertive and dominant. A few drops of sesame oil overpower, whereas argan oil flatters gently. Match the oil to the cuisine, using argan for Moroccan dishes and sesame for East Asian ones, and add both near the end.
Kernel versus seed
The oils come from different plants entirely. Culinary argan oil is pressed from the kernels inside the fruit of the argan tree, which grows almost exclusively in southwestern Morocco, and the kernels are roasted before pressing to give the oil its warm, nutty, almond-like taste. Sesame oil is pressed from sesame seeds; when the seeds are toasted first, the oil is dark and intensely aromatic, and when they are not, it is pale and mild. So both are nut-and-seed oils enhanced by roasting, but argan is rarer and specific to Morocco, while sesame is ancient and widespread across Asia and the Middle East. Learn about argan in our ingredients guide.
Subtle versus assertive
Their intensities are very different. Argan oil is gentle and rounded, its toasted-almond, faintly nutty flavour adding warmth without overwhelming a dish, which is why it can be drizzled fairly generously over couscous, salads or bread. Toasted sesame oil is the opposite, so powerful and aromatic that a few drops flavour a whole dish, and too much turns it bitter and overpowering. So argan flatters and blends in, while sesame announces itself boldly. This is worth remembering when substituting: you would use far less sesame oil than argan, and argan cannot deliver sesame's punch. Each suits the balance of its own cuisine.
How to use each
Both are finishing oils rather than frying oils, but along different lines. Argan oil is drizzled over couscous and tagines just before serving, used to dip bread, whisked into dressings, and blended with almonds and honey to make amlou, always for flavour rather than heat. Toasted sesame oil is added at the end of stir-fries, spooned into dipping sauces, dressings and marinades, and used as a seasoning across East Asian cooking; it is not meant for high-heat frying. So both are added late to preserve their aroma. Match oil to dish in our ingredient recipes.
Common questions
What is culinary argan oil used for?
Culinary argan oil is a Moroccan finishing oil with a mild, toasted-almond flavour, drizzled over couscous, tagines and salads, used to dip bread, whisked into dressings, and blended with almonds and honey to make the spread amlou. It is added for flavour rather than used for frying, as heat dulls its delicate, nutty aroma.
Can I substitute sesame oil for argan oil?
Not closely. Toasted sesame oil is far bolder and more dominant than argan oil's gentle, almond-like note, so it would overpower a Moroccan dish and taste distinctly Asian. If you must, use only a tiny amount, but the result will differ. Argan oil's subtlety is hard to replace, and for Moroccan cooking it is worth seeking out.
Is argan oil good for frying?
No, culinary argan oil is best used unheated or only gently warmed, since heat destroys its delicate, nutty flavour and it is too special and costly to fry with. It is a finishing oil, added at the end for aroma. For frying, a neutral high-heat oil is far more suitable, with argan reserved for drizzling and dressing.
Is cooking argan oil the same as cosmetic argan oil?
They come from the same tree but are made differently. Culinary argan oil is pressed from roasted kernels, giving its nutty taste, while cosmetic argan oil is pressed from unroasted kernels and is intended for skin and hair, not eating. Do not cook with cosmetic argan oil; use the food-grade, roasted-kernel version for the kitchen.
Taste the difference in Marrakech
Settle it for yourself — cook the real thing in a hands-on class, or taste your way across the medina on a guided food tour.