Pumpkin seed oil
Nutty, thick oil, unique in colour and flavour, is produced from the pumpkin seeds. Pumpkin seed oil is considered very valuable, as a lot of work goes into growing, harvesting and producing it. Once the pumpkins have been carefully cleaned, the manufacturing process can begin in earnest. First, the seeds are cleaned and roasted. Then, the pumpkin seed oil is pressed using traditional methods. Believe it or not, 2.5 to 3 kg of dried and roasted seeds are required to produce one litre of pumpkin seed oil. In total, that's 30 to 40 pumpkins to be processed mechanically, and partly by hand. In South Styria, the versatile pumpkin is used in other resourceful ways: the juicy flesh is turned into delicious dishes and features heavily on autumn menus at inns, wine taverns and restaurants.
It isn't just the nutty flavour of pumpkin seed oil that makes it so special, but its wholesome nutrients too. In fact, this oil contains up to 50 % of polyunsaturated fatty acids - considerably more than standard oils such as olive and sunflower oil.
On average, 100 g of Styrian pumpkin seed oil (protected geographical indication) contains:
Energy 3,700 kJ / 900 kcal; fat 100 g of which 18 g saturated fatty acids; 36 g monounsaturated fatty acids; 46 g polyunsaturated fatty acids; carbohydrates 0 g of which 0 g sugar; 0 g protein; 0 g salt; 29mg* Vitamin E (*equivalent to 242 % of nutrient reference values).
The quality of Styrian pumpkin seed oil is authenticated with an annual regional award, presented to many South Styrian "oil mills". These are among the best in Austria! In 2019, the Kiendler Pumpkin Seed Mill won a special award from leading gourmet guide Gault & Millau, earning itself the title "Best Styrian Pumpkin Seed Oil".