October 14, 2009
Phew....I'm finally home! I was away for Thanksgiving weekend visiting family. My parents and in-laws are in Sudbury, Ontario which is 6 hours or so away from here ...
Other Names: Пепитас (Serbian), Llavors (Catalan) All Translations
Edited by: Debby Arellano Farmer
Related Blogposts
Bloggers, have you written about Pepitas? Add a widget!
A Feast for the Eyes: “Pumpkin Puree & Pepitas”
November 03, 2009
Of all the colorful Fall squash that I see at my local farm stand, pumpkin is still my top favorite. I regretfully admit to one and all that I cannot ...
Related Content
Wikipedia
A pepita (from Spanish ''pepita de calabaza'', "little seed of squash") is an edible seed of a pumpkin or other cultivar of squash (genus ''Cucurbita''), typically rather flat and asymmetrically oval, and light green in color inside a white hull. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product. The pressed oil of the roasted seeds of a specific pumpkin variety is also used in Central and Eastern European cuisine. They are a popular ingredient in Mexican cooking and are also roasted and served as a snack. Marinated and roasted, they are an autumn seasonal favorite in the rural United States, as well as a commercially produced and distributed packaged snack, like sunflower seeds, available year-round. Pepitas are known by their Spanish name (usually shortened), and typically salted and sometimes spiced after roasting (and today also available as a packaged product), in Mexico and other Latin American countries, in the American Southwest, and in speciality and Mexican food stores. In the Americas, they have been eaten since at least the time of the Aztecs and probably much earlier, since squash was one of the three earliest plant domesticates in the Western Hemisphere, along with maize (corn) and common beans (collectively the Native American agricultural "Three Sisters", originating in Mexico). They are often simply called pumpkin seeds in English. As an ingredient in mole dishes, they are known in Spanish as ''pipian''. Lightly roasted, salted, unhulled pumpkin seeds are popular in Greece with the descriptive Italian name, ''passatempo'' ("pastime").
[edit] About Pepitas
Roasted and raw, edible pumpkin seeds are a popular ingredient in Mexican cooking.
