pumpkin seeds

Pepitas (hull-less pumpkin seeds, primarily from Styrian hull-less pumpkin Cucurbita pepo var. styriaca) have a flat, dark green appearance and a clean, mild, lightly grassy nut flavor that develops significant nuttiness when toasted. Hull-on seeds (from standard carving pumpkins) have a tougher white hull encasing the green seed — these are the seeds typically toasted and salted for Halloween snacking; the hull is edible but provides a chewy resistance. Toasting transforms both types: dry-toast in a hot pan for 3–5 minutes, shaking frequently, until they pop and color slightly. In Mexican cooking, pepitas are essential in mole verde and pipian (pumpkin seed sauce) — ground and sautéed in fat to create a thick, slightly creamy sauce base. Pepitas scattered over salads, soups, and roasted vegetables provide crunch and mild nuttiness; blended with garlic, lime, jalapeño, and cilantro they make pepita salsa verde, one of the most underused salsas. Pumpkin seed oil (see above) is pressed from Styrian seeds.