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The seeds and fruits of most varieties can be stored for long periods of time, [5] particularly the sweet-tasting winter varieties with their thick, inedible skins. [119] Summer squash have a thin, edible skin. The seeds of both types can be roasted, eaten raw, made into pumpkin seed oil, [73] ground into a flour or meal, [120] or otherwise ...
Pumpkin seed oil is a thick oil pressed from roasted seeds that appears red or green in color. [43] [44] When used for cooking or as a salad dressing, pumpkin seed oil is generally mixed with other oils because of its robust flavor. [45] Pumpkin seed oil contains fatty acids such as oleic acid and alpha-linolenic acid. [46]
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A pumpkin seed, also known as a pepita (from the Mexican Spanish: pepita de calabaza, 'little seed of squash'), is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are typically flat and oval with one axis of symmetry, have a white outer husk, and are light green after the husk is removed. Some pumpkin cultivars are ...
The Svalbard Global Seed Vault (Norwegian: Svalbard globale frøhvelv) is a secure backup facility for the world's crop diversity on the Norwegian island of Spitsbergen in the remote Arctic Svalbard archipelago. [5] The Seed Vault provides long-term storage for duplicates of seeds from around the world, conserved in gene banks. This provides ...
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Umqa - Xhosa dish made of pumpkin and mielie (maize) meal; Umxoxozi - Xhosa dish of pumpkin that is cooked before it is fully ripened. Ushiojiru – Japanese seafood soup; Vanilla caviar – delicacy made from the seeds of a vanilla bean; Variegato ice cream (wikt:variegato) – type of ice cream; Vat (Cooking tool) Vegetable-bean soup