Pumpkin Seed

The pumpkin seed comes from pumpkins and their relatives, which were domesticated in the Americas thousands of years ago, and the seeds have long been eaten roasted or ground. Hulled pumpkin seeds, called pepitas, are deep green and mildly nutty, and the seeds are also pressed for a dark green oil.

How pumpkin seed is prepared

Pumpkin seeds are eaten raw or roasted, ground into flour, or cold-pressed into a dark green oil prized in Central European cooking. Hull-less varieties produce the green pepitas sold for snacking. In ASPHODEL Botanical Complex, pumpkin seed is part of the 18-in-1 blend.

Tradition, research, and what is established

We keep these three things separate, because they are not the same.

Reading a supplement label

On a supplement label, look for three things: the scientific name (Cucurbita pepo), the part used (typically the seed or seed oil), and the amount per serving listed in the Supplement Facts panel. Those details, taken from the supplier’s documentation, tell you more about a product than any marketing claim.

Pumpkin Seed in the ASPHODEL collection

In the ASPHODEL collection, you will find this ingredient in ASPHODEL Botanical Complex. Each product page lists its ingredients and label details from verified supplier documentation, and the Botanical Journal explores the history and research behind the plants and fungi we work with.

Botanical reference: Cucurbita pepo on Wikipedia

This page is educational and describes the history and characteristics of a botanical. It is not medical advice and does not describe the effects of any ASPHODEL product.