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| For centuries a unique type of pumpkin has been grown in Styria, the southeastern part of Austria, and further processed in small pumpkin oil mills dotted around the region. There the pumpkin seed oil, with its unique nutty flavour and its dark green colour, is obtained from the skinless seeds of the Styrian pumpkins. In fact, around 35 pumpkins are needed for 2.5 kg of seeds, which subsequently provide 1 l of pumpkin seed oil. |
| Pumpkin seed oil is considered an essential part of a healthy diet since it contains more than 80% of polyunsaturated fatty acids and a high amount of Vitamin E and sterols, which are known for their favourable effect on the prostate and bladder. Furthermore, it lowers cholesterol, and due to its high antioxidant potential, it can also be used as a preventive measure against arteriosclerosis. |
| The oil is mainly used as a salad dressing or for bread dipping and drizzling. |
| The seeds are disseminated at the beginning of May and the full-grown pumpkins are harvested in September. |
| First the pumpkin seeds are ground and mixed with water and salt. After being carefully roasted at a low temperature, the seeds can finally be pressed. |
| Pumpkin seed oil needs to be stored away from sources of light at a temperature between 5º C and 10º C, in which case it has a shelf life of at least one year. |
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