pumpkin seed powder

Pumpkin Seed Powder

Pumpkins and squash were the earliest known main staple foods of the Mesoamerican region, even before corn and beans were domesticated. From Mesoamerica, the pumpkin species spread all over North and South America. The natives peoples of these regions were resourceful and creative, using every part of the vegetable. Today, pumpkin and squash appear in various forms in the cuisines of Mexico and Central America. Pumpkin seeds, rich in zinc and other minerals, are roasted then ground into a powder better known as alguashte in El Salvador. This pumpkin seed powder is used as the base for sauces in many dishes of Mayan origin. It’s also sprinkled on fruit like unripe mango, a traditional street snack.

pumpkin seed powder

To prepare:

Toast 1 cup of unshelled pumpkin seeds on a skillet over low heat for about 5 minutes or until slightly brown. Grind the seeds to a fine powder using a coffee grinder or food processor. Sift the powder using a fine mesh metal strainer to get rid of large pieces. Store in an airtight container for up to 1 month in your pantry or 3 months in the fridge.

pumpkin seed powder

En Español

Las calabazas fueron los primeros alimentos básicos principales conocidos en la región mesoamericana, incluso antes de que se domesticaron el maíz y el frijol. De Mesoamérica, las diferentes especies de calabaza se repartieron por todo Norte y Sur América. Los originarios de estas regiones eran ingeniosos y creativos, utilizando todas las partes del vegetal. Hoy en día, la calabaza aparece en varias formas en las cocinas de México y América Central. Las semillas de calabaza o ayote, ricas en zinc y otros minerales, se tuestan luego se muelen en un polvo más conocido como alguashte en El Salvador. Este polvo de pepitorias se utiliza como la base para las salsas de muchos platos de origen maya. También es espolvoreado sobre las frutas como el mango verde, una merienda tradicional de la calle.

pumpkin seed powder

Para preparar:

Tueste 1 taza de semillas de calabaza sin cáscara en una cacerola a fuego lento durante unos 5 minutos o hasta que estén ligeramente doradas. Muela las semillas a un polvo fino usando un molinillo de café o procesador de alimentos. Cierna el polvo utilizando un colador de metal fino para deshacerse de pedacitos grandes. Mantenga en un envase hermético por hasta 1 mes en su despensa o 3 meses en la refrigeradora.

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4 thoughts on “Pumpkin Seed Powder”

  1. Nice post. I learn something new and challenging on websites I stumbleupon every day.

    It’s always exciting to read through content from other authors and practice a little something from their web sites.

    Like

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