These Mild Chilli Pumpkin Seeds are a dark green colour, with a toasty nutty flavour that has a touch of chilli. They are grown in Victoria, Australia using natural, ecologically sustainable practices. An heirloom variety of pumpkin is grown just for the seed. These seeds grow without a husk, so the whole seed is simply washed and then gently roasted with no added oil– just a dash of ground chilli and lake salt. Originally from Central America, pumpkin seeds (or pepitas) have been eaten raw or roasted for centuries. Pumpkin Seeds are a scrumptious and convenient snack that everyone can enjoy. They are also a great addition to savoury recipes and baked goods.

How to Use:

Munch these yummy Mild Chilli pumpkin seeds on their own any time you want a quick snack – great for nut-free lunch boxes. Or combine them with nuts to create a wonderful travel mix with a little extra zing.

They are perfect in any seed and nut combo – tossed over salad, steamed greens, soups and hotpots, or stir-fries.

Use chilli pumpkin seeds in fresh wraps and rice paper rolls, or to top savoury tarts. Add these delicious roasted chilli pumpkin seeds to home-baked bread and savoury muffins – reducing any other salt in the recipe. Lovely in a feta & olive loaf or little dinner rolls.

These pumpkin seeds are also wonderful served with a cheese or antipasto platter – great when entertaining.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 18 months when stored as above. See Best Before date.

Images for illustrative purposes only.