The “Styrian oil pumpkin” – scientifically called Cucurbita pepo var. Styriaca – thrives exclusively in the traditional area of southern Styria as well as the Southern Burgenland and neighboring areas of neighboring countries
PEELLESSNESS OF PUMPKIN SEED
The lack of peel of the pumpkin seeds of the Styrian oil pumpkin has occurred in Styria, according to many scientists as a random mutant towards the end of the 19th century. Mutant here means an uncalculated change in the cell structure of the pumpkin or the pumpkin seeds. Geneticists’ opinions differ as to whether this happened accidentally or was already introduced from the “New World” In any case, the seeds of pumpkins that grew in Styria no longer had a solid shell. And that made the extraction of pumpkin seed oil a lot easier. The cultivation of the “Styrian oil pumpkin” has only been widely used since the beginning of the twentieth century and it is ripened with plenty of sunlight all summer long until it becomes a select specialty in the fall.
HIGHER QUALITY THAN ELSEWHERE
Due to the special pumpkin seed, the unique climate, the special maturation process and the good soil conditions, Austrian pumpkin seed oil has a much higher quality than pumpkin seed oil from other regions.
No food is concerning its genesis and development more connected to Styria as Styrian pumpkin seed oil. So the oil from the field over the harvest quantity up to the pressing in the oil mill including marketing is completely traceable. To protect against unfair imitation, the “Styrian pumpkin seed oil” has been geographically protected by the EU and has been titled “Styrian pumpkin seed oil g.g.A.”.
Energy value: 896 kcal / 3751 kj.
Protein: in traces.
Carbohydrates and salt: in traces.