Why Do We Have Two Types Of Pumpkin Seed Oil?

Among squash varieties, few are as diverse—and you could say good genes run in the family.
Edible types usually end up roasted or in stews, but young squash can be eaten raw, even with its skin and flowers. When it comes to nutritional content, pumpkin (winter squash) far surpasses zucchini: it’s full of fiber, minerals, vitamins, and antioxidants—although these take a bit of a hit from long baking times.

GENTLE PROCESSING OF PUMPKIN SEEDS THROUGH COLD PRESSING

There is one part of the fruit, however, from which we can extract valuable nutrients without loss—and in a concentrated form. That part is the pumpkin seed, which has exceptional nutritional value: thanks to its unique phyto-compounds, its consumption may help prevent or manage certain health conditions. However, in this case, roasting the seeds is not advised—doing so significantly reduces their nutrient content. Fortunately, there's a perfect solution: cold pressing, which at Grapoila means extracting oil from the seeds using a special screw press machine, relying solely on mechanical force.

This should not be confused with Styrian, or hot pressing, where the ground seeds are lightly roasted to enhance flavor. And it definitely has nothing to do with large-scale refined cooking oil production—cold pressing is a completely chemical- and heat-free process.

ROASTED OR RAW PUMPKIN SEED OIL? GRAPOILA OFFERS BOTH

Grapoila’s cold-pressed pumpkin seed oil from raw seeds has a deep green color (appears burgundy when held to the light), a pleasant “raw” pumpkin seed flavor, and outstanding nutritional value. It’s rich in essential fatty acids, vitamin E, and antioxidants, helping protect the body from cardiovascular diseases and potentially playing a role in the prevention of certain cancers.

Men may use it to prevent or relieve symptoms of prostate enlargement and urinary issues, while women can benefit from it to prevent or soothe urinary tract infections. It’s even suitable for skincare, or the pumpkin seed pulp left after pressing can be used for the same purposes.

Culinary enthusiasts, on the other hand, swear by the roasted seed version, with its pleasantly smoky, bold flavor. We have to admit, roasted pumpkin seed oil also has its rightful place in gastronomy. So after twelve years, we finally gave in and broke our rule of only producing raw oils for maximum nutritional content. As a result, both versions are now available in the Grapoila range.

We recommend the oil made from unroasted seeds for health maintenance, and the roasted version for culinary enjoyment—drizzle it on salads, cream soups, or dip fresh bread in it.

The roasted version turned out so well that it earned a star from the judges at the 2022 Great Taste Awards. Can’t choose between the two? Why not combine them!

EVERY PART OF THE VALUABLE PUMPKIN SEED IS PUT TO GOOD USE

Our ancestors didn’t waste anything in the kitchen, especially during hard times. Fortunately, this mindset is making a comeback—not just in households, but also in the food industry, where a zero waste model is absolutely achievable.

At our facility, this means utilizing every part of the raw material and every by-product of the production process. What remains from the pumpkin seeds after mechanical pressing (dry pellet) is milled into flour. This special, vibrant green, high-protein pumpkin seed flour is gluten-free and nutritionally dense, making it a health-conscious and exciting choice. It’s perfect for naturally coloring baked goods, or can be consumed raw in yogurt, smoothies, or oatmeal. It’s especially recommended for athletes, as its plant-based protein content is only surpassed by peas.

Another delicious by-product of oil pressing is the thick, seed-rich cream that settles at the bottom of the oil. Using this, we make Grapoila pumpkin seed cream, which, mixed with a bit of cottage cheese or cream cheese, onions, herbs, salt, and some imagination, becomes a heavenly sandwich spread. It’s also great for seasoning savory pastries or meat fillings.