Roasted Pumpkin Seeds Low Temperature Baked Hulless Pumpkin Seeds Ready to Eat Snack

Roasted Hulless Pumpkin Seeds, known in TCM as Nan Gua Zi (南瓜子), from Cucurbita moschata, are the shelled seeds of the pumpkin fruit. In TCM theory, pumpkin seeds are considered neutral in nature and sweet in flavor, traditionally associated with supporting the Large Intestine and Stomach channels. These seeds are low-temperature baked for a light, nutty taste and are ready to eat as a daily snack or added to congee and baked goods.

Key Selling Points

• Hulless pumpkin seeds with a light, crisp texture from low-temperature baking
• Known in TCM as Nan Gua Zi (南瓜子) from Cucurbita moschata
• Ready to eat as a convenient daily snack
• Can be ground fresh for soy milk or blended into congee
• Packed in a resealable bag for easy storage

Quality & Sensory

These roasted hulless pumpkin seeds are typically pale green to light tan with a dry, crisp texture. They have a mild, nutty aroma and a lightly toasted, savory flavor. When ground or added to hot liquids, they contribute a subtle richness without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Eaten as a ready-to-eat snack
• Ground fresh and added to homemade soy milk
• Stirred into congee or porridge
• Sprinkled over salads or baked goods

Traditional Uses

In TCM and folk practice, pumpkin seeds (Nan Gua Zi) have traditionally been used in decoctions and congee, sometimes paired with other herbs. They are also commonly eaten as a daily food. Traditional preparations often involve lightly roasting or grinding the seeds before adding them to soups or teas.

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