Pumpkin seeds, the star of Mexico
Pumpkin seeds are also known as pepita which comes from Mexican Spanish, pepita de calabaza meaning „small seeds of pumpkin “. Edible squash or pumpkin kernels are usually a straight and asymmetrically oval, light green in color and its shell can be white colored. Some varieties are smooth and are grown only for its kernel.
Pumpkin seeds are a well-known feature of Mexican cuisine. They are baked and served as a snack. Marinated and pan-fried, the seeds are an autumn season snack in the States but also available year-round. Pepitas, known by their Spanish name, are usually salted and sometimes spiced after frying. They're popular in Mexico and other Latin American countries, in the American Southwest, specific dishes and in specialized Mexican food stores.
Versatile application in cuisine
Seeds are rich in nutrients. They're especially high in protein, fibers and macronutrients. They contain even antioxidants, iron, zinc and magnesium.
Pumpkin seeds can be chopped up and are used as such in many dishes. When added to a dish they add to the flavor while also enriching it in nutritive parts. They can also be served with other seeds in preparation of buns and bread.
Besides that, you can place the pumpkin seeds on a sheet of baking paper and bake them for 15-20 minutes at a low temperature (max 80 C) in order to preserve the aroma and nutrients.
Pumpkin seeds can be added to salads, grilled vegetables and can be used to make healthy salad dressings (for example, salad dressing with garlic, parsley, olive oil and lemon juice).
You can add chopped seeds to your breakfast oatmeal or use them in healthy cookies, bread and buns. When making a homemade burger patty, mix pumpkin seeds into the meat for some extra quality and aroma.
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