Pumpkin Seed Oil




About: This gourmet oil is a culinary treasure so rich in flavor and dramatic in color, you’ll want to drizzle it on everything. But do not, I repeat, DO NOT use it us as a cooking oil. This will destroy it’s nutritional value and become bitter in taste. Simply add it as a final, flavorful touch to all your meals with a deep flavor and smooth texture. This oil comes from a special variety of European pumpkin. Its toasted dark green seeds is what gives the finished product its distinct nutty aroma and dark color. Cheaper brands of pumpkin seed oil use white pumpkin seeds that produce a lighter oil—avoid if you can.

AKA: pepita oil • the Green Gold

Brand: La Tourangelle

Origin: Syrian Region of Austria

Plant: Cucurbita maxima

History: Christopher Columbus brought pumpkins and other squash back to Europe where Austrians later started producing seed oil from Austrian-grown pumpkins.



Nutrients: vitamin A, D, & E • polyunsaturated fatted acids

Benefits: promotes hair growth • moisturizes the skin • lowers cholesterol • relieves some menopause symptoms (hot flashes, joint pain, headaches) • possibly treats an overactive bladder

Substitutes: sesame seed oil



Store: Specialty oil shops or health food stores. I actually found mine at Marshalls in the food section!

Online: La Tourangelle Amazon

Other Products: Walnut OilPecan OilPistachio Oil



Store: Keep in a cool, dry place, away from direct sunlight. Unopened will last about 14 months. If opened use within 6 months, or keep in the fridge for up to 1 year.



Taste & Texture: nutty • thick • roasted

Uses: vinaigrettes & sauces • drizzle on soups or pastas • pizza •  baked goods • vegetables • meats • rice • add to morning coffee


Spinach Salad

Avocado Toast


Vanilla Ice Cream (via La Tourangelle)

Austrian Cheese Spread (via Food & Wine)

Nordic Oatmeal (via Yummy Beet)



Greek Yogurt with Pumpkin Seeds & Oil

What do you know about Pumpkin Seed Oil? 

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