Description
In the rural parts of India where wood fire stoves were used, on days when pumpkin was cooked, the seeds would be left by the edge of he stove to slowly roast and was a delicacy given to children and loved by adults too. There are almost no wood fire stoves today and we don’t have to go through so much trouble to have this delicious and healthy seed.
If you are into baking, try sprinkling some on multigrain brea loaves, they are crunchy tasty and healthy. The also add crunch and flavour to salads. You could add them to pesto sauces if you are into Italian food.
