The squash, lat. Curcurbita pepo is one of the oldest crops in the world. The pumpkin plant comes from Central America and has been cultivated in Mexico for millennia.
It was only after the discovery of America in the late 15th century that the first pumpkin varieties came to Europe, where it is today a popular vegetable.
Corn, tomatoes, potatoes and other fruits found their way to Europe much later.
First documented mention of “Kirbis Öell” date from 1739.
The Styrian pumpkin Cucurbita pepo var. Styrica “Peelless Styrian Pumpkin Seed” was created over 100 years ago by a natural mutation which made the kernel dark green, potbelly and peelless.
In the 18th century, Empress Maria Theresia ordered that precious seed oil should not serve as food, but to “pharmacist products” – such as ointments, plasters, massage oil, bath salts and skin cream.
Seeds are seeded from late April to early May.
Depending on the weather, the harvest takes place between mid-September to mid-October.
After harvesting, the kernels are washed, freed from adhering peel and pulp parts and dried for further storage.
The dried, fully ripe, thick-bellied and dark green pumpkin seeds are a prerequisite for a first-class Styrian pumpkin seed oil g.g.A they are only when needed, so always freshly pressed.
About 2.5 to 3 kg of these peelless pumpkin seeds are needed for one liter of Styrian pumpkin seed oil g.g.A, a high quality product for high quality.
For the pressing, the pumpkin seeds are first ground, kneaded with salt and water and then gently roasted.