KernAktuell July 2018, News

Pumpkin seeds snack

Fiery pumpkin seed innovations

Alongside the many existing variations of pumpkin seeds – natural, chopped, ground, roasted and salted and chocolate-coated – there are now two new spicy types of pumpkin seed.

Our choice pumpkin seeds are harvested from sun-ripened Styrian pumpkins and processed to the highest quality standards. They are particularly appreciated for their high polyunsaturated fatty acid content. They are also a good source of fibre and protein. Pumpkin seeds are a regional speciality in Styria and they are a useful option for snacking and baking for people who are allergic to nuts.

 

 


Now things are heating up – the innovative products “Styrian pumpkin seeds – wasabi” and “Styrian pumpkin seeds – paprika and chilli” make an ideal spicy snack at any time and provide a very special taste experience. In the wasabi-flavoured pumpkin seeds the agreeable sharpness envelops the delicately nutty seed, adding an exotic flair. The dark green pumpkin seeds also go very well with paprika and chilli; add them to any salad as a crunchy topping that provides a sharp and spicy note.

Explore our whole pumpkin seed range here!

Immer auf dem neuesten Stand

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one
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Traditional Styrian
stamp press process

While modernity has brought progress in many areas, the traditional Styrian stamp press process is still the best way of making pumpkin seed oil. The main difference between this and other pressing methods is that we work with open roasting pans. At our plant, people check when the pumpkin seeds are perfectly roasted and so will yield the very best oil. This enables our experienced oil millers to produce the pumpkin seed oil that has won more prizes than any other – and which as a result of this type of pressing retains all the natural constituents. The untreated oil is not filtered; the particles that make it cloudy settle naturally when the oil is left to rest.

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