Did you know that pumpkin seeds and pepitas are not the same? While both are harvested from pumpkins, the two differ in structure, flavour, nutrient properties, and culinary applications. Pumpkin seeds are known for their nutty flavour and nutritional profile. They come in two forms: those with a hard white shell and a smaller green pepita inside and those without a shell, which are larger and darker. The latter, grown without a husk, is the true pumpkin seed.
In Australia, husk-less pumpkin seeds are not widely produced on a commercial scale, with most products sold in small quantities. Pepo Farms is one of the main producers of the seeds and is located in northeast Victoria, a region that has an ideal climate for growing. The company supplies foodservice with pumpkin seeds as well as other related products.
Unlike pepitas, which are extracted from the flesh of standard pumpkins, pumpkin seeds are found in a specific variety known as the Styrian (Cucurbita pepo var. styriaca) pumpkin. The pumpkins yield larger seeds that are richer in oil and packed with nutrients including magnesium and zinc. In Australia, the seeds are harvested during autumn, with the peak season running from February to May. The seeds are carefully harvested and dried to preserve their natural freshness, resulting in a product that boasts exceptional flavour and nutritional value.
Pumpkin seeds bring versatility to menus, with their robust, nutty flavour complementing both sweet and savoury dishes. Roast them for a crunchy topping on salads or soups, grind them into flour for gluten-free baking or use pumpkin seed oil for dressings and marinades.
In Slovenia, a traditional way to end a meal is by drizzling pumpkin seed oil over vanilla ice cream. Whether used whole or as an oil, the culinary appeal and exceptional nutritional value of pumpkin seeds makes them a standout ingredient.
