An exceptionally valuable part of the pumpkin crop, the seeds can be processed in a variety of ways
There is hardly any more diverse plant than pumpkins, and in their families – you could say – good genes are inherited. While edible pumpkins often end up baked or cooked into dishes, the tender pumpkin can be consumed raw, including its skin and flowers. The nutritional content of cooking pumpkins is far surpassed by the tender pumpkin, which, in addition to fibers and minerals, contains a plethora of vitamins and antioxidants. However, these valuable nutrients can be compromised by the extended cooking time.
Gentle processing of pumpkin seeds by cold pressing
However, we can extract valuable nutrients from a certain part of the crop without any loss, and in concentrated form. This part is the pumpkin seed, which is exceptionally nutritious: thanks to its special phytonutrients, it can prevent or treat certain health problems. In this case it’s not recommended to roast the seed, as it leads to nutrient loss. Fortunately, there’s a perfect solution to overcome this issue: cold pressing. This process involves using a special screw press to extract the oil content from the seeds. It’s important not to confuse this with Styrian, aka hot pressing, where the crushed seeds are slightly toasted for flavor. Moreover, cold-pressed oils have nothing to do with industrial, refined cooking oils. Cold pressing is a completely chemical- and heat-treatment-free process.
Roasted or natural pumpkin seed oil? Grapoila offers both
The cold-pressed Grapoila pumpkin seed oil from unroasted seeds has a dark green color (turning reddish towards the light), a pleasant “raw” pumpkin seed flavor, and outstanding nutritional content. Rich in essential fatty acids, vitamin E, and antioxidants, it fortifies our bodies against cardiovascular diseases and may play a role in preventing certain types of cancer. Men can use cold-pressed pumpkin seed oil for preventing prostate enlargement and urinary disorders, while women can use it to prevent and alleviate urinary tract infection symptoms. Both the oil and the oil mud (natural sideproduct of cold-pressing) can even be used topically for skincare.
Of course, fans of culinary delights will swear by the pleasantly smoky pumpkin seed oil pressed from the roasted seeds, with its distinctive flavour. We have to admit that roasted pumpkin seed oil has a real place and claim to fame in gastronomy, so after twelve years we’ve given in and broken with our policy of only producing natural oils to ensure the highest possible nutritional content. So now both versions are available at Grapoila.
The cold-pressed oil from raw seeds is recommended for health preservation, while the oil from roasted seeds is for enjoyment — drizzled over salads, poured on cream soups, or dipped with fresh bread.
Our roasted pumpkin seed oil, has been so well-received that it was awarded a star by the 2022 Great Taste Competition. If you can’t choose between them, you can even combine the two!
We use every part of the valuable pumpkin seeds
Our ancestors didn’t waste anything in the kitchen, especially in times of scarcity. Fortunately, this mindset is starting to revive, and zero waste is not only achievable in households but also in the food industry.
For us, this means utilizing every part of the raw materials and all by-products of production. What remains from the pumpkin seeds after mechanical pressing is ground into flour. It’s a special, vibrant green-colored flour with exceptional protein content, making it a health-conscious and exciting choice. Ideal for naturally coloring baked goods, it can be consumed raw, mixed into yogurt, smoothies, or oatmeal. It’s particularly recommended for athletes since its vegan protein content is second only to peas.
Another blessed and very tasty by-product of oil pressing is the thick “sludge” that settles at the bottom of the oil. Grapoila pumpkin seed butter made from it can be mixed with a little cottage cheese or butter cream, onions, herbs, salt and a little imagination to make a delicious sandwich cream, or it can be used to flavour savoury pastry fillings and meat stuffings.