Pumpkin Seed Oil: Nutrient Check
polyunsaturated fatty acids,
and chlorophyll (and obviously free from cholesterol),
pumpkin seed oil is the most valuable beauty food and a yummy addition to any kitchen.
Pumpkin Seed Oil: Foodie’s Dream
With its mild nutty flavour and delicious roast aromas (not unsimilar to those of roasted sesame oil) it refines green salads, scrambled eggs (and v-eggs) and creamy soups.
And as for roasted bread… topped with pumpkin seed oil, it becomes a true delicacy.
Avocados, artichokes, mushrooms, potatoes, asparagus, turnips, lentils – they all call its name.
Spice up pancakes and muffins (sweet and savoury) and creamy vanilla desserts.
The texture is velvety, creamy, heavy, viscous; somewhat similar to balsamico reduction.
Delicious roast aromas are a tempting invitation for every foodie.
The rich, deep green colour is beautiful as is, and gives white and vanilla sauces a bright green shade.
Goes without saying: not for frying and roasting.
And following my own advice on green and joyful travelling, I’ve made sure to get a bottle of Styrian finest – Styrian Pumpkin Seed Oil P.G.I. – during my recent trip to Salzburg, Austria. Styrian Pumpkin Seed Oil P.G.I. is made from a pumpkin variety with seeds with really fine, shell-less seeds, and is known for its particularly beautiful interchanging green and red colour and, of course, its fine taste. It’s artisanally produced – year-round – from the seeds that are harvested once a year and then wait for their time.