Tuesday, May 10, 2011

Pumpkin Seed Oil

Thanks to my giant grapefruit and lemon trees, I turn into a citrus stand during the late winter/early spring. I don't care for grapefruit and so most of it is left on my porch and my coworkers stop by on their way home and stock up. Honestly, they've gotten at least $100 worth each from my prolific tree. I don't ask for anything in return. After all, they're helping get rid of them for me.

Nevertheless, I do have one coworker who repays me in culinary goodies from Eastern Europe. Not a bad deal. Last week she dropped off a bottle of pumpkin seed oil. She uses it on salads and told me to enjoy the strong pumpkiny flavor.

Internet research turns up that pumpkin seed oil comes just after hemp seed and flax seed oils for the most Omega 3 and 6 oils. Therefore, this is some super healthy stuff. It's also traditionally prescribed for treatment of bladder, prostate, and intestinal problems.

In Europe it is used over salads with apple cider vinegar for a simple dressing. It's also drizzled over things like soups and appetizers as a finisher. It is not for cooking, though, as that ruins the health benefits. Heat is the enemy and so it is best to refrigerate it.

As you can see, it has a very dark, rich color with red thrown into the dark green. It is indeed very pumpkiny and I just dipped my snow peas in it for my taste test. I look forward to using it to finish things like bruschetta or simply to dip some good bread in.
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