Lorenzo Costa wrote:... some people find them difficult to digest friends say, I'm not sure ...
Crt Jakhel wrote:
On the other hand lots of pumpkins grown locally are hull-less (štajerska golica - styrian hull-less pumpkin) because they are meant for pumpkin oil production and not having a hull improves yield and ease of processing. These seeds are of course also excellent for eating both raw (which you would not do with a variety that has the hull) and roasted.
Lorenzo Costa wrote:In Italy we do that same as in SLovenia. They are eaten so often. Take the seeds with the hull, wash them from the pumpkin stuff, then put them in salted water for 24 to 48 hours that serves to let them be more edible some people find them difficult to digest friends say, I'm not sure but I do the same. then you dry them with a towel, if you want you flavor them with peppe or paprika or even just nothing, and put them for 45/55 minutes in the oven at 200 degrees C.
on one single layer not touching each other, move them around every now and then. let them cool down. then you break the hull putting it between your front teeth and pull out the actual seed. I've frienda that eat it all hull and seed, I prefer only the seed.
I've seen a kilo packet go away with four friends watching a movie, they're better than chips
Katy Whitby-last wrote:I wonder if there are any hull-less varieties that would be available in the UK as I love pumpkin seeds and I struggle with the hulled ones (my goats are quite happy about that though)