GOURMET PUMPKIN SEEDS. Dry roasted. Flavored.
I don’t think I’ve ever eaten a pumpkin seed. I generally don’t like seeds in recipes.
In the way past, when sunflower seeds were popular, I tried them. Not impressed. Actually not impressed with most nuts, although I’ve learned to like some of them, especially when they’re made into nut butter.
Steve brought these home the other night. Thought I might want to try them. After all, I bought some chia seeds when they were popular to see what all the fuss was about.
I pretty much left them for him, until I needed something to add to a rice dish I was making – some added protein – and they were right there on the counter. I tried the Tomato Italiano first. I was surprised by the texture. Wouldn’t have thought they’d be as tender as they were, being pumpkin seeds. Of course they’re out of the shell. And the flavor was good, so I used them in the recipe. Talked it up to Steve too. Even snacked on a few, still liking them.
Next night I try the maple sugar and sea salt flavor. Not the same texture. Didn’t impress, even though I like maple sugar and sea salt. It didn’t do it for me.
But the Tomato Italiano? Yes.
Looking on it, it was the texture more than the flavor that impressed. Whatever they do to the Tomato Italiano texture in the processing of it is how all the pumpkin seeds should be, then the different flavors should branch out from there – in my opinion only.
Take a look at SUPERSEEDZ website.
