The time and temperature of the toasting determine the color, mouth feel and flavor of the final product. Overcooked seeds yield a very dark oil that is slightly bitter in flavor, while undercooked seeds lack the proper aroma.
焙炒的時間與火候，會決定成品的色澤、口感與味道，如果炒過熟，榨出來的油偏污黑、略帶苦味，如果火候不夠則香味出不來。