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  2. How to Eat Pumpkin Seeds the Right Way, According to Chefs - AOL

    www.aol.com/eat-pumpkin-seeds-way-according...

    Whole Pumpkin Seeds. Whole pumpkin seeds have their shells, or husks, intact. They're also known as shell-on or unshelled pumpkin seeds. You can buy whole pumpkin seeds in stores (raw or roasted ...

  3. Pumpkin seed - Wikipedia

    en.wikipedia.org/wiki/Pumpkin_seed

    Hulled pumpkin seeds. As an ingredient in mole dishes, they are known in Mexican Spanish as pipián. A salsa made of pumpkin seeds and known as sikil pak is a traditional dish of the Yucatán. [7] [8] A Mexican snack using pepitas in an artisan fashion [clarification needed] is referred to as pepitoría.

  4. How to roast pumpkin seeds and untangle them: Video tutorial

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    Pumpkin seeds Dump the seeds and guts into a bowl, then fill the bowl with water. The pumpkin seeds will float, while most of the pulp sits underneath, making it easier to remove the large chunks.

  5. Pumpkin - Wikipedia

    en.wikipedia.org/wiki/Pumpkin

    Pumpkin seeds (matured) Pumpkin seeds, also known as pepitas, are edible and nutrient-rich. They are about 1.5 cm (0.5 in) long, flat, asymmetrically oval, light green in color and usually covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seeds are a popular snack that can be found hulled or semi ...

  6. List of Pakistani spices - Wikipedia

    en.wikipedia.org/wiki/List_of_Pakistani_spices

    Henna seeds تخم حنا Tukhm-e-Hina Lawsonia inermis: Hoary stock seeds تخم تودری سفید Tukhm-e-Todri Safaid Matthiola incana: Hygrophila seeds تخم تالمکھانہ Tukhm-e-Talmakhana Asteracantha longifolia: Hyssop گل زوفہ Gul Zoofa Hyssopus officinalis: Indian mallow بیجبند سرخ Beejband Surkh Abutilon indicum

  7. Pumpkin seed oil - Wikipedia

    en.wikipedia.org/wiki/Pumpkin_seed_oil

    International producers use white seeds with shells and this produces a cheaper white oil. New producers of seeds are located in China. An analysis of the oil extracted from the seeds of each of twelve cultivars of C. maxima, related, yet different pumpkin species, yielded the following ranges for the percentage of several fatty acids: [9]