What You Need to Know
Controlled pyrolysis of sesamin/sesamolin lignans (230-250°C) generates furfurals and pyrazines while reducing bitter sesamol content through decarboxylation.
Essential for achieving tahini's signature depth, reducing raw bitterness, and improving emulsion stability in sauces.
Key Parameters
Temperature
210°C
160°C - 240°C
Time
5 min
3 min - 8 min
Equipment
Heavy cast iron skilletWooden paddles (prevents static charge)Mesh cooling racks
Steps
- 1.
Halva (Persian): Creates binding matrix for sugar crystallization
- 2.
Baba ganoush (Levantine): Balances eggplant's smokiness
The Science
Primary Reaction
Maillard Reaction