Roasted Pepitas

Roasted Pepitas Record from Hot Sauce Survey

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Images Sourced from the Pumpkin seed Wikipedia Record.

Ingredient Name	Roasted Pepitas
Ingredient Type	Nut
Wikipedia Summary	A pumpkin seed, also known in North America as a pepita (from the Mexican Spanish: pepita de calabaza, 'little seed of squash'), is the edible seed of a pumpkin or certain other cultivars of squash. Pumpkin seed can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product used as a snack. Cuisine == Pumpkin seeds are a common ingredient in Mexican cuisine and are also roasted and served as a snack. Major fatty acids in pumpkin seeds are linoleic acid and oleic acid, with palmitic acid and stearic acid in lesser amounts. The following are ranges of fatty acid content in C. maxima pepitas (see pumpkin seed oil): The total unsaturated fatty acid concentration ranged from 9% to 21% of the pepita.
Wikipedia Link	WikiPedia Link
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Recipes Using This (1)	Burns & Mccoy Especia Roja Hot Sauc...
Manufacturers Using This (1)	Burns & Mccoy
Ingredients Used With This Ingredient (7)	Water 1 times, Garlic (generic) 1 times, Spices (generic) 1 times, Distilled Vinegar 1 times, Citric Acid 1 times, Tomato (fire Roasted) 1 times, Pomegranate Juice 1 times
Peppers Used With This Ingredient (4)	Pequin Pepper 1 times, Red Peppers (roasted) 1 times, Guajillo Peppers 1 times, Chile De Arbol Pepper 1 times
Date Added	2 Years Ago
Date Last Updated	1 Year, 6 Months Ago
Contributor	teamdominators

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