- — Non-GMO, Organic, Vegan
Organic Pumpkin Seeds in Shell: Benefits and Uses
You are looking for seeds with a rich nutty flavor that will give you a nutritional boost? Enjoy Food to Live Organic Pumpkin Seeds – a healthy, low-calorie snack that taste great unseasoned but even better spiced.
Eat Pumpkin Seeds in Shell right out the bag or roast them in the oven for a more sophisticated snack. They pair great with sweet and savory spices and serve as an excellent alternative to high-calorie chips and popcorn.
Adding pumpkin seeds to your ration may benefit your whole body; they are one of the most nutritious foods you can find. They’re a superb plant-based source of fiber and protein, as well as good fats. Most importantly, they are rich in essential nutrients, including those less commonly available such as Vitamin K and Zinc.
How to Enjoy Organic Pumpkin Seeds in Shell
Organic Pumpkin Seeds in shells need to have their shell peeled off before you can eat them. Be advised – it might be a time-consuming process because those hulls can be stubborn, but the result is so worth it. Roasting makes it easier to peel pumpkin seeds, as the shells become super crunchy and crack with little pressure.
Toss Organic Pumpkin Seeds in oil of your choice, season with your favorite spices or salt, and roast for 7-10 minutes until the seeds start to brown up. Voila! You’ve got yourself Organic Roasted Salted Pumpkin Seeds. Note, to observe the roasting process, as pumpkin seeds do burn fast.
To remove hulls quickly from a large serving of organic pumpkin seeds in the shells, crack them lightly with a rolling pin and then place them in a pot of boiling water. Boil for five minutes before draining and let the seeds cool and dry. The majority of the shells will peel off by that time.
If you choose to shop in bulk, it’s essential to store organic pumpkin seeds properly; please keep them in an airtight container and best refrigerated. They will last for about three months at room temperature, and well over a year in the fridge or freezer.
