Natural Pepitas/Pumpkin Seeds
Estimated Inventory, 5 lbs : 27.40
This item was last sold on : 11/20/24
Description/Taste
Pepitas are small and consistently sized, approximately one centimeter in length and half a centimeter at their widest point, and have even curved edges. The seeds are flat and teardrop-shaped, tapering to a point at one end, and have a firm and smooth surface. The seeds bear a deep green hue with yellow undertones and a matte finish. Raw Pepitas have little to no aroma, but they develop a rich, nutty scent when roasted. They also have a slightly crunchy exterior and a soft and buttery interior. Pepitas are mild and nutty with bitter and earthy nuances that intensify when roasted or salted.
Seasons/Availability
Pepitas are available year-round, with fresh seeds harvested in the fall.
Current Facts
Pepitas are the seeds of styrian and oil-seed pumpkin varieties that grow on annual sprawling vines, botanically classified as Cucurbita pepo L. Styriaca. Styrian pumpkins were discovered as a natural mutation of a field pumpkin in 1934. They are unique as they produce hull-less deep green seeds and contain high oil content, as opposed to other field pumpkins, which produce seeds with a thick white hull that is difficult to remove. The term Pepita, which translates to “little seed of squash,” has historically been used to reference all types of pumpkin seeds, but the deep green, teardrop-shaped varieties commercially sold are harvested from oil-seed pumpkin varieties only. These seeds have a richer flavor and higher nutritional content due to the fertile growing conditions and characteristics of the pumpkin’s parent varieties. Styrian pumpkins are often processed in the field, where the seeds are separated from the pumpkin's flesh. The seeds are then cleaned and dried to be sold as Pepitas or pressed for oil. Pumpkin seed oil is used in cooking as well as in cosmetics and holistic and medical treatments. The left-over pumpkin and paste from oil production can be used as fodder for livestock.
Nutritional Value
Pepitas are a rich source of complete plant protein, containing all nine essential amino acids, as well as a variety of vitamins and minerals, including vitamin A, vitamin B, vitamin C, zinc, magnesium, iron, phosphorus, potassium, copper, and selenium. They also contain high levels of both fat-soluble and water-soluble antioxidants, which help fight free radicals in the body and reduce inflammation.
Applications
The subtle crunch and burst of nutty flavor from Pepitas make them a delicious addition to many dishes. They are a popular ingredient in Mexico, where pumpkin seeds have been used for thousands of years. The seeds are used whole or ground and added to mole and salsas, or they are used as a garnish on top of soups, salads, and other dishes. Pepitas are delicious in savory yeast bread, quick bread like zucchini and pumpkin, and muffins, cookies, and cakes. They can be added to granola, cereal, oatmeal, salads, roasted vegetables, and veggie burgers. Pepitas can also be enjoyed right out of hand as a healthy, protein-rich snack. Pepitas pair well with all types of squash and roasted root vegetables like carrots, turnips, and sweet potatoes, aromatic herbs like sage, thyme, and savory, and creamy cheeses including farmers cheese and chevre. Pepitas should be stored in an air-tight container, away from direct light and heat, to keep their oils from spoiling and used within four weeks. Refrigerating and freezing the seeds will extend their shelf life up to a year.
Ethnic/Cultural Info
Pumpkins are native to Mexico, and their seeds have become the backbone of traditional dishes, including mole, a famously intricate dish that can sometimes include over 30 ingredients. Mole is a time-consuming labor of love that can vary from region to region, with each town and even each household putting their own spin on the rich sauce that always features a combination of nuts, fruits, and chiles. There are many legends surrounding the invention of the beloved sauce. One suggests that a convent in Puebla created the dish in a rush from what very few ingredients they had on hand for a surprise visit from an archbishop. Another legend suggests that several spices got accidentally mixed up, resulting in the complex sauce, and still another story says the sauce dates back to the 16th century when Moctezuma served it to the Spanish conquistador Cortes when he arrived in Mexico. The regions most known for their moles are Oaxaca, Mexico City, and Puebla. Puebla is most known for its mole poblano, a dark-colored dish that uses chocolate and chilies. This dish is the most internationally known version of mole and is considered the national dish of Mexico. Mexico City produces its own variation of mole that is highly coveted within the city, accounting for 90% of the mole consumed within the city and contributing to over 90% of the population’s livelihood. Lastly, Oaxaca is often nicknamed the land of the seven moles, colorado, mole negro, mancha manteles, verde, amarillo, chichilo, and coloradito. Oaxaca’s moles come in a variety of colors and flavors, each with its own combination of ingredients. There are many festivals celebrating the art of mole making in Mexico, including one in Puebla that produced the largest pot of mole ever made, serving over 11,000 people.
Geography/History
Pumpkins are native to Central and North America, dating back to 7000 BCE in Mexico, where they were a staple part of the diets of the Mayans, Incas, and Aztecs for thousands of years. The vegetables were discovered by Spanish explorers in the 15th century and were introduced to Europe shortly after. The field pumpkin, botanically Cucurbita pepo, was introduced to Styria, Austria, in the late 1800s. In the early 20th century, a spontaneous mutation was discovered in a pumpkin in one of these patches, resulting in the hull-less seed sold as Pepitas. This pumpkin was used to develop the first Styrian pumpkin, a hull-less oilseed pumpkin, in 1947. Today hull-less seed pumpkins are grown throughout Austria, as well as many parts of Eastern Europe, the Middle East, Asia, and Australia, with China being the world’s largest producer of Pepitas. Pepitas are available at many grocery stores, health food stores, and markets throughout the United States, Mexico, South America, and Europe.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Trust Restaurant | San Diego CA | 609-780-7572 |
Humphrey's | San Diego CA | 619-224-3577 |
Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
Panama 66 | San Diego CA | 619-206-6352 |
Snooze - La Jolla | La Jolla CA | 858-483-5556 |
Jo's Mission Hills Diner | San Diego CA | 619-417-3801 |
Juniper & Ivy Bar | San Diego CA | 858-481-3666 |
Urban Kitchen Catering | San Diego CA | 619-276-8803 |
Seneca | San Diego CA | 619-588-2411 |
Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
Azucar | San Diego CA | 619-523-2020 |
Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
Cross Roots | San Diego CA | 858-245-1678 |
Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
Mothership | San Diego CA | 858-342-3609 |
Criscito Pizza | San Diego CA | 760-331-9638 |
PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
Marys Gourmet Salads | La Jolla CA | 858-925-4690 |
Fox Point Farms (Bakery) | Encinitas CA | 619-892-0553 |
Boujiemana | San Diego CA | 415-710-0510 |
Mission Bay Beach Club | San Diego CA | 858-201-7551 |
Sago | Encinitas CA | 858-382-4047 |
Cardellino | San Diego CA | 619-722-3398 |
The Crack Shack-Encinitas | Encinitas CA | 858-735-3093 |
Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
The Plot | Oceanside CA | 422-266-8200 |
Pitchers | San Diego CA | 858-472-1251 |
Southwestern Yacht Club | San Diego CA | 619-222-0438 |
Wayfarer Bread | La Jolla CA | 805-709-0964 |
Neighborhood Burger | San Diego CA | 619-446-0002 |
Huntress | San Diego CA | 619-955-5750 |
Vista Valley | Vista CA | 760-758-2800 |
Catamaran | San Diego CA | 858-488-1081 |
Lafayette Hotel - Lou Lou's | San Diego CA | 619-296-2101 |
Tartine | Coronado CA | 619-435-4323 |
Hasta Manana Cantina | San Diego CA | 619-276-6700 |
Ketch Grill and Taps | San Diego CA | 858-268-1030 |
Catania La Jolla | La Jolla CA | 858-551-5105 |
Fishery | San Diego CA | 858-272-9985 |
Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
Coasterra | San Diego CA | 619-814-1300 |
Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
Il Giardino di Lilli | La Jolla CA | 619-467-9897 |
The Privateer Coal Fire Pizza | Oceanside CA | 760-310-1535 |
Beaumont's | San Diego CA | 858-459-0474 |
Dr Bronner's Magic Soaps | Vista CA | 760-975-7327 |
Nobu | San Diego CA | 619-814-4124 |
Crown Point Catering | San Diego CA | 619-223-1211 |
Happy Medium SD | San Diego CA | 509-869-2279 |
Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
Craft House Fashion Valley | San Diego CA | 619-948-4458 |
Alila Marea Beach Resort (Pastry) | Encinitas CA | 805-539-9719 |
Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
GreensPlease | Poway CA | 858-842-1001 |
San Diego Yacht Club | San Diego CA | 619-758-6334 |
Georges at the Cove | San Diego CA | 858-454-4244 |
Maxota Raw | San Diego CA | 201-615-1727 |
Uptown Tavern | San Diego CA | 619-683-9322 |
Palmys | San Diego CA | 858-886-7111 |
Coronado Yacht Club | Coronado CA | 619-435-1848 |
Fox Point Farms (Haven) | Encinitas CA | 619-892-0553 |
Cal A Vie | Vista CA | 760-945-2055 |
Mission Pacific | Oceanside CA | 760-450-7864 |
Hilton Mission Valley | San Diego CA | 619-543-9000 |
Snooze H.C, LLC | San Diego CA | 619-500-3344 |
The Kitchen at Torrey View | San Diego CA | 702-489-2129 |
Boujiemana (TCW) | San Diego CA | 415-710-0510 |
The Corner Drafthouse | San Diego CA | 619-255-2631 |
Secret Sister | San Diego CA | 619-281-0718 |
Communal Coffee - Oceanside | Oceanside CA | 619-920-7887 |
Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
Desserts by Clement | San Diego CA | 619-919-4523 |