Taiwan's sesame oil production carries its own substantial history. Qing Dynasty records document oil pressing operations, with sesame oil particularly prevalent in central and southern regions like Beigang Township in Chiayi County. Beigang emerged as Taiwan's major hub for edible oil manufacturing, surrounded by sesame-rich farmland. The crop's historical significance persists in place names throughout the area: Mayuanliao (麻園寮) and Wumayuan (烏麻園) both incorporate ma (麻), the Chinese character for sesame.

The Japanese colonial period brought gradual transformation to Taiwan's oil industry as peanuts replaced sesame, elevating peanut oil to dominance. Today, the sesame oil industry relies heavily on imports—over 90% of sesame used in production comes from overseas. Domestic cultivation centers in the Tainan area, which accounts for more than 80% of Taiwan's total sesame output.

Black Sesame Oil for Three-Cup Chicken

Taiwan's kitchens rely on two sesame varieties: black and white. Walk into any supermarket and you'll find sesame oil (mayou, 麻油) and fragrant oil (xiangyou,香油)—products that differ fundamentally in production, composition, aroma, and purpose.

Black sesame oil delivers bold flavor through high-heat roasting. Producers roast the seeds to 70-80% doneness before pressing, creating a deep brown oil with intense aroma. This robust character makes it essential for bold-flavored dishes: Sesame Oil Chicken, Three-Cup Chicken, and Rice Wine Chicken all depend on its distinctive taste. White sesame oil takes a gentler approach—seeds roasted to just 10-20% doneness yield a delicate, light-colored oil ideal for cold noodles, dressed vegetables, and quick stir-fries. Pure sesame oil commands premium prices, prompting manufacturers to create fragrant oil—white sesame oil blended with soybean and other vegetable oils for affordability.

With a smoke point around 190°C, sesame oil suits both high-heat cooking and finishing dishes with aromatic depth. These three sesame-based oils each play distinct roles, making them indispensable in Taiwanese home cooking and restaurant kitchens alike.