One of the things that we are really excited about with pumpkins seeds is the opportunity to partner with some awesome growers right here in the Pacific Northwest.
Our Growing Partners
Ninety-five percent of the pumpkin seeds on grocery store shelves in the U.S. are grown in China (labeling laws allow manufacturers to hide this fact by importing raw seeds and processing them here). CB’s Nuts prioritizes using USA Grown produce and taking the time to visit farms and getting to know their agricultural practices before committing to a partnership.
We source our “classic” pumpkin seeds from Stahlbush Island Farms in Corvallis, Oregon; they are a leader in sustainable and organic farming in the Northwest. By implementing innovative farming techniques and a first of its kind Biogas Plant, Stahlbush Island Farms has created a closed loop cycle that produces electricity from fruit and vegetable byproduct, enough to power its own processing plant as well as provide energy to power over 1,000 homes. CB’s Organic Pumpkin Seeds are delicious, healthy, and responsible—an unbeatable combination.
The hull-less Styrian pumpkin seed does not require the water-intensive processing involved in shelling traditional pumpkin seeds — what you probably know as the “pepita” — and everything except the seed of the Styrian pumpkin is returned to the soil as compost during harvest, making them a very environmentally friendly crop.
Watch the video below to hear CB’s Clark Bowen talk about this unique pumpkin and see the farm and harvesting methods used.
Our Roasting Process
We take great pride in roasting and sharing our pumpkin seeds with you. Our USDA Organic pumpkin seeds come straight from the farm, brined in a solution of water and sea salt, dried, and slowly barrel roasted in small batches. The slow roast is key to developing our unique complex flavor profiles, and allows the seed’s natural oils to rise to the surface — no added oils are necessary in our process.
Nutrition & Health Benefits
The information on the health benefits of eating pumpkin seeds seems almost too good to be true, but this little seed packs a punch of minerals, vitamins, antioxidants, micronutrients, healthy fats, protein and fiber that can’t be ignored — even the World Health Organization recommends eating pumpkins seeds as an excellent dietary source of zinc.
Vitamin E is an important antioxidant that is not just present in pumpkin seeds but present in at least 5 forms, which research suggests could make the pumpkin seed unique in its ability to deliver higher bioavailability of vitamin E. Pumpkin seeds also contain combinations of other phenolic and phytonutrient antioxidants that are not often found in food.
Pumpkin seeds may also be beneficial in the treatment and prevention of diabetes.
Animal studies have shown pumpkin seeds (seeds, seed extracts, and seed oil) to improve insulin regulation in diabetic individuals.
Other research supports the long-held belief that pumpkin seeds can provide antimicrobial benefits due to their unique proteins. Lignans in pumpkin seeds (including pinoresinol, medioresinol, and lariciresinol) have been shown to have antimicrobial properties that include being anit-fungal and anti-viral.1
PUMPKIN SEED PESTO
- 2 cups CB’s organic heirloom (hull-less) fresh roasted pumpkin seeds
- 4 tablespoons extra-virgin olive oil, divided
- Salt and pepper to taste
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 3 cloves garlic
- 1 cup roughly chopped fresh cilantro
Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use. Try this pesto as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables. From Whole Foods.
CHICKEN WITH PUMPKIN SEED-TOMATILLO SAUCE
- 1 (3–4-lb.) whole chicken, cut into 8 pieces
- 4 serrano chiles, stemmed
- 4 cloves garlic, peeled
- 1 1/2 medium white onions, cut into quarters
- 1 lb. tomatillos, husks removed, rinsed
- 1 cup roughly chopped cilantro
- 4 large leaves romaine lettuce, roughly chopped
- 1 1/3 cups CB’s heirloom (hull-less) pumpkin seeds
- 1/2 cup CB’s roasted peanuts, unsalted
- 1/4 cup sesame seeds
- 1/4 cup canola oil
Bring chicken and 8 cups water to a boil in a 4-qt. saucepan over high heat, reduce heat to medium-low, and cook until cooked through, about 45 minutes. Drain, reserving 5 cups cooking liquid, and keep warm.
Heat a 12″ skillet over high heat. Add chiles, garlic, and onions, and cook, turning as needed, until all vegetables are charred all over, about 15 minutes. Transfer vegetables to a blender and set aside. Place tomatillos in a 4-qt. saucepan, and cover with water; bring to a boil, and cook until just tender, about 5 minutes. Drain, and transfer to blender along with cilantro and lettuce, and process all vegetables until smooth, at least 2 minutes. Pour purée through a fine strainer into a bowl, and set aside.
Blend pumpkin seeds and peanuts, transfer to a blender, and place in skillet over medium-high heat. Add sesame seeds, and cook, swirling pan often, until lightly toasted, about 2 minutes. Transfer to blender along with 3 cups reserved cooking liquid, and purée until very smooth, at least 2 minutes; set aside.
Return saucepan to medium-high heat, and add oil. When hot, add vegetable and nut purées, and fry, whisking constantly, until slightly thickened, about 5 minutes. Stir in remaining cooking liquid, and cook until smooth, about 5 minutes more. Spoon the sauce over chicken to serve. Recipe from Saveur.com.
OTHER GREAT USES FOR CB’s ORGANIC HEIRLOOM PUMPKIN SEEDS
- Garnish soups and salads
- Add to chicken and tuna (or salmon) salad
- Make your own delicious and nutritious granola
- Add nutrition and a taste twist to your favorite cookies and muffins
- Keep a bag in the glove compartment for those times when you are out and need a little something but don’t want junk food
For many more wonderful recipes that include nuts and seeds, check out Susan Herrmann Loomis’s Nuts in the Kitchen cookbook.
1: Source of health benefits of eating pumpkin seeds is the nonprofit The Worlds’s Healthiest Foods, which specifically cites the studies involved in these claims.