Pumpkin seeds come from pumpkins, which have been cultivated with other squash varieties in Mexico and other parts of the Americas for about 5,500 years. The indigenous populations of North America planted pumpkins alongside beans and corn, calling the trio the “three sisters.” Pumpkins have been used medicinally in many cultures and countries, including China, Pakistan, India, Yugoslavia, Argentina, Mexico and Brazil.
Farinart selects pumpkin seeds only from the most qualified sources, harvested with care to guarantee exceptional purity and optimal nutritional benefits. We source principally from Asia.
Once shelled, pumpkin seeds are flat and dark green. Our pumpkin seeds are offered in whole grain, cracked, sprouted, roasted and milled (flour) forms. Our pumpkin seeds are available as conventional or organic.
Pumpkin seeds have a soft texture, greenish color and rich nutty flavor with just a hint of sweetness. When whole or cracked, they can be used as a garnish or in bread and brioche doughs. Pumpkin seed flour can be added to numerous baking industry products to improve their nutritional profile and increase their protein. It appears that even substituting 100% of wheat flour with pumpkin seed flour yields similar results, with products that are soft and have better moisture preservation. Replacing 33% of wheat flour with pumpkin seed flour also produces muffins with a superior taste and texture experience.
The high nutrition quotient of pumpkin seeds makes them a superfood. They are rich in healthy fats, protein, carbohydrates and fiber. They offer one of the best protein ratios (approximately 30% of their weight is protein) and contain all the essential amino acids. They also contain significant quantities of bioactive peptides, phytosterols, squalene, phenolic acids, vitamins, minerals and antioxidants.
