Why do pumpkin seeds taste like weed

Pumpkin Seed Taste Test

My husband LOVES Halloween and we have FIVE kids, so that means LOTS of jack-o-lanterns. And LOTS of seeds. I checked out THIS POST to remind myself how to cook them. I was really dreading unloading the oven of all my cast iron. Two dutch ovens plus skillets and lids? Ugh.

Luckily for me, Step 9 of that post listed 4 different ways to cook them: bake, broil, microwave, and skillet. So, I decided to employ my toaster oven, microwave, and range.

All three competitors were soaked in salt water for two hours.

All three competitors were tossed in Sonny Salt, a seasoned salt brand we love, and olive oil.

The first batch was microwaved at one minute intervals, stirring in between until crisp.

The second batch was broiled in the toaster oven on 400 and stirred periodically until crisp.

The third batch was sauteed in the skillet, much in the same fashion that I do our popcorn.

Five out of seven Caswells participated in the taste test. Unanimously, regardless of how I rearranged the options, number three won. Sauteed in oil until crisp. “This one tastes like popcorn!” “This is the one making the house smell so good!”

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Thanks for the post. Just curious how long you cooked them in the skillet.
The method I used was to boil them about 4 minutes, then bake about 35 min. at 325ish.
Tasted good, but took forever to chew up. My jaws got so tired I became discouraged and am now trying to decide what to do with the remaining seeds that I don’t have to energy to consume.

It has been years since I’ve made pop corn in a skillet so can you remind me how much oil to put in the pan

Tracy–Then it has been too long! Use 3 T oil for a 1/2 cup of corn.

Amy–Until they get good and toasty, at least 10 minutes. Don’t know what to do with the chewy ones either. Find someone with really strong jaws?

I still can’t believe how much it tastes like popcorn. Texture no, but taste yes. Very strange….

Diem Blog

Pumpkin Bong Tutorial + THC-Infused Pumpkin Seed Recipe

You’ve probably heard of using an apple as a pipe, but how about using a pumpkin as a bong? Pumpkin season is upon us, and we highly recommend giving this smoking apparatus a try. Not only is it an adorable creation to wow your friends with, but it makes for a uniquely tasty smoking experience as well!

Many people associate the flavor of pumpkins with pumpkin spice flavoring–cinnamon, nutmeg, etc.–but if you want to taste the true flavor of pumpkin, try using one as a bong. Shoutout to Nic Bailon at our Salem location for reminding me about this awesome fall festive cannabis craft!

You’ll need a pumpkin, a downstem, and a bowl piece to create your pumpkin bong.

To begin, choose your pumpkin. It should be big enough to accommodate some water and the downstem once it’s all emptied out. Beginners may want to look for a pumpkin on the smaller side so it doesn’t require quite as much lung capacity to inhale the smoke.

Next, carefully carve a lid into your pumpkin around the stem. Remove the lid and set it aside.

Then, the fun part: Don’t be afraid to get your hands messy! And don’t throw away those guts and seeds just yet; you might want them (more on that later)…

Fill the pumpkin with some water and replace the lid.

Next, choose a spot to place the downstem and carve a small hole to fit it. This part can be tricky, because the downstem should fit as snugly as possible–so take your time with it!

Drill or cut out another small hole for air intake (where your mouth will go). Optional: Insert a Moose Labs MouthPeace into the air intake hole for added comfort and a more bong-like experience.

Pack your bowl with the cannabis of your choosing, and light it up!

So what about those pumpkin guts & seeds from earlier? There are uses for both, but first, you’ll have to separate the guts from the seeds. The guts can be pureed in a food processor and used in recipes in place of pumpkin puree. The seeds make a great snack roasted in the oven, but we can do one better: Coat the pumpkin seeds in cannabis-infused coconut oil before roasting them to make a healthy, fall festive edible option!

Remember that pumpkins are biodegradable, so we don’t recommend using your pumpkin bong for any longer than a day or two. Once you’re done smoking out of it, just remove the downstem and it’s all prepped to make a jack-o’-lantern!

The Truth About Pumpkin Seeds Will Make You Want Them Even More

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Is it too early to start talking about pumpkins? What about pumpkin seeds? Because I kind of feel like I’m seeing pumpkin seeds, also called pepitas, everywhere all of a sudden. When I was a kid we would roast them, salt them, and then crack each one out of its shell to get to that nutty center. I still remember that smell. But now it’s easy to get them already toasted and shelled — and would’t you know it? Turns out pumpkin seeds also happen to be one of those superfoods we should be eating more. Delicious and nutritious? Let’s find out what’s really going on with pumpkin seeds!

First of all, pumpkin seeds are rich in essential minerals like zinc and magnesium. These minerals help build muscle and ward off disease, among many other things. The seeds contain mono-unsaturated fatty acids that helps lower bad LDL cholesterol and increases good HDL cholesterol in the blood. They’re loaded with Vitamin E and B-complex vitamins. They have compounds known as cucurbitacins which can potentially help ward off cancer. They may be good for prostrates for men and may help curb hot flashes for women. There’s also some reasearch showing pepitas can help with arthritis.

So. what can you do with them? What can’t you do? Pumpkin seeds are delicious sprinkled over everything from salads to soups to muffins, on casseroles or quinoa. They’re good on steamed vegetables or over your breakfast waffles.

Here’s the basics on how to toast pumpkin seeds. Like I said, it’s not too hard to find them shelled. But it’s not that hard to roast them yourself, either. And that husk is edible.

You don’t have to use pine nuts for pesto — why not try pumpkin seed pesto.

There’s a classic Mexican mole sauce made with pepitas: Pumpkin and ancho chile sauce or try green pumpkin seed mole.

Naturally Martha Stewart has a bunch of pumpkin seed recipes, like this pumpkin seed trail mix.