Organic Moroccan Pumpkin Seeds

✨ Organic Moroccan Pumpkin Seeds — The Green Kernel of the Gar3a

These are hulled pumpkin seeds: the tender green kernels found inside the white shell, sold here with the shell already removed and ready to eat. They are known as pumpkin seeds, pepitas, graines de courge, بذور اليقطين, بذور القرع, بزر القرع and, in Moroccan Darija, zriât l-gar3a (زريعة القرعة), also written zri3a del ger3a or kar3a. They come from pumpkins and squashes of the genus Cucurbita. The photograph shows their natural form: flat, oval, pointed kernels in shades of olive and pale green, some with a thin silvery skin at the edges. Raw, they smell fresh and faintly grassy; once toasted, they turn nutty, golden and crisp.

🌿 Traditional and Cultural Uses

In Morocco, zriâ is part of every gathering. Roasted seeds are shared by the handful with mint tea, at family evenings, during Ramadan nights and in the dried fruit and nut mixes prepared for Achoura and other celebrations. In Moroccan and wider Arab folk tradition, grandmothers gave raw pumpkin seeds to children to rid the belly of worms, and the seeds were traditionally eaten by older men for urinary and bladder comfort. They were also valued as a nourishing food for strength during the cold months. These are traditional uses passed down through family kitchens and the herbalist’s shelf.

🍵 How to Use

• 🥜 Eat them as they are, by the handful, as a simple snack.
• 🥗 Scatter them over salads, soups, couscous or roasted vegetables for crunch.
• 🥣 Add them to yoghurt, oats, granola or a smoothie at breakfast.
• 🍞 Knead them into homemade bread, msemmen or cake batter, or press them on top before baking.
• 🍯 Mix them with almonds, walnuts and raisins for a festive fruit and nut platter.

🥣 Pan-Toasted Pumpkin Seeds

1. Heat a dry frying pan over medium heat and add one cup of pumpkin seeds in a single layer.
2. Stir often for about 4 to 5 minutes, until the seeds puff slightly, pop and turn lightly golden.
3. Take the pan off the heat and toss the seeds with a few drops of olive oil and a pinch of salt, or with a little cumin or paprika.
4. Let them cool on a plate so they stay crisp, then serve with mint tea.

🧾 Ingredients

100% organic hulled pumpkin seeds. Nothing added: no salt, no oil, no flavouring.

🔬 Product Profile

Pumpkin belongs to the Cucurbitaceae, the gourd family, alongside melon, watermelon and colocynth. This product is supplied as whole, shelled green kernels from Morocco, loose and raw, ready to eat, toast or bake at home.

📦 How We Sell It

Whole, hulled green pumpkin seeds, loose and raw, available in 100g, 250g, 500g, 1kg, 2kg, 3kg and 5kg options.

🌤️ Storage

Pumpkin seeds are rich in natural oil, so keep them in a tightly closed jar or pouch in a cool, dry, dark cupboard, away from heat and moisture. For longer keeping, store them in the refrigerator. Toast only what you plan to eat within a few days. Stored well, raw seeds keep their fresh taste for several months.