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The Charm of Austrian Pumpkin Seed Oil

Pumpkin Seed Oil Press Review

USA USA | The Atlantic

Pumpkin seed oil isn't quite so obscure, but it's still more obscure than it deserves to be.

The Charm of Austrian Pumpkin Seed Oil
Unlike other seed oils, you don't cook with it -- heat destroys its delicate fatty-acid content -- and its robust flavor often makes it hard to use in recipes. Nor does it keep very well; about six months after opening, it starts to turn rancid.

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But as a dressing for salad or vegetables, the dark-green oil is sublime. It has a strong but balanced nuttiness, and despite its slick texture, the flavor is not at all oily. My favorite is to put it on thoroughly boiled potatoes or fresh tomatoes.

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Some people put it on vanilla ice cream or mix it with yogurt. For a dressing, use it alone, or combine it with a few teaspoons of honey, olive oil, or apple cider vinegar.

The Atlantic

USA

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