Now there’s one thing I can’t settle for you and that’s how you like to eat pumpkin seeds. You might be a hull lover or you might prefer to eat the seeds without the hull, what matters is that you get your dose of crunchiness. One note, pepitas are a type of pumpkin seed that comes from a specific variety of pumpkin called the Styrian or oil-seed pumpkin. The pumpkin seeds I used here aren’t technically pepitas. Pepitas are green in color and lack an outer hull. How to roast pumpkin seeds Brine, brine, brine! Brine your raw pumpkin seeds in their hulls before you roast them in the oven. The type of brine we’re using here might seem a bit different from the typical way we brine meats – there’s heat involved, and the brining time is very short. Boiling the seeds in salted water helps poke holes into the hull of the seed. This helps the salt get inside and the seeds taste better. I’ve also noticed that it makes the hull come off easily. How does salt make this happen? Salt helps to change the chemistry of the outer seed hull by changing the structural components like lignin and pectin making it penetrable. No reviews fine sea salt 1 cup/140 g raw un-hulled pumpkin seeds, cleaned (See The Cook’s Notes) 1 Tbsp extra-virgin olive oil 1 tsp ground smoked sweet paprika 1 tsp ground coriander 1 tsp ground sumac Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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