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Pumpkin seeds

Pepitas

Also called pepitas, hulled pumpkin seeds, pepita de ayote

Hulled green seeds of squash and pumpkin. Toasted and ground they thicken and flavour Mesoamerican sauces: pepián, pipián, mole verde.

Origin

Mesoamerica; sold worldwide as a snack seed.

Nutty and slightly grassy; deeper and almost meaty once toasted.

Toast in a dry pan until they swell and pop, then grind. Also a crunch on salads and soups.

Airtight in the fridge; the oil turns rancid at room temperature within a couple of months.

Per 100 g. Estimate.

USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.

Straight from this ingredient's notes in the catalogue.

What is Pumpkin seeds?

Hulled green seeds of squash and pumpkin. Toasted and ground they thicken and flavour Mesoamerican sauces: pepián, pipián, mole verde.

How do I use Pumpkin seeds?

Toast in a dry pan until they swell and pop, then grind. Also a crunch on salads and soups.

How do I store Pumpkin seeds?

Airtight in the fridge; the oil turns rancid at room temperature within a couple of months.

What does it taste like?

Nutty and slightly grassy; deeper and almost meaty once toasted.

Pepián de pollo

Guatemala's brick-red chicken stew, thickened with toasted pumpkin and sesame seeds, charred tomato and a burnt tortilla.

Medium