Organic pumpkin seeds — cooking spice | G. Detou Paris

Organic pumpkin seeds are the go-to oilseed for anyone looking to diversify their daily intake of omega-3s and magnesium. One hundred percent organic pumpkin seeds. Origin: Hungary, certified organic under European standards.

300 g bag — a format that covers roughly one month of use for one person with regular consumption (granola, salads, snacking). The seeds are green, thin, and soft-hulled — the hallmark of a properly hulled pumpkin seed.

Why organic, and why Hungary

Hungary is one of Europe's leading pumpkin seed producers, with a well-structured organic supply chain. Local EU production guarantees stricter pesticide standards than imported goods — a compelling argument for gourmet shoppers who prioritize organically sourced, short-supply-chain products.

Organic certification covers the entire chain, from field to packaging. It adds to the final cost, but it guarantees the absence of synthetic phytosanitary residues.

These organic pumpkin seeds are grown in Hungary from a specific variety (Cucurbita pepo var. styriaca), selected for its large, hull-free seeds. This genetic trait simplifies processing and yields the green, hulled seed found in specialty stores.

Ways to use them

As a composed salad topping, scattered over mixed greens, grated beets, and fresh goat cheese. They provide the crunch and omega-3s that a standard salad so often lacks.

In homemade granola, mixed with rolled oats and other seeds (flax, sesame, sunflower). Bake for 25 minutes at 300 °F (150 °C), stirring regularly. Pumpkin seeds hold up well to heat and keep their satisfying crunch.

In bread dough — seeded loaves, fougasse, focaccia — folded into the dough before kneading or scattered on top just before baking. They turn golden in the oven and add a distinctive visual touch.

For a fall pumpkin cream soup, blend 30 g of toasted pumpkin seeds into a creamed butternut squash soup. Process until velvety and let the seeds infuse their flavor throughout the soup. The result is noticeably richer than simply scattering a few on top as a garnish.

For a homemade seeded loaf, work 30 g of organic pumpkin seeds + 30 g of sesame seeds + 20 g of flax seeds into a semi-wholegrain dough. Knead, let rise, shape, and scatter additional seeds on top before baking. Bake 35 minutes at 430 °F (220 °C) — the surface seeds turn golden and release their aromas beautifully.

Hungary's organic pumpkin seed sector has been building its production since the 2000s to meet growing demand across Western Europe. It has become a reliable European benchmark for organic pumpkin seeds at an accessible price point — a genuine alternative to Chinese or Ukrainian imports that dominate the conventional market.

In-store pickup and delivery

300 g bag, available for pickup at our Paris store (58 rue Tiquetonne) or shipped anywhere in France. Store in a cool, dry place away from light. Once opened, transfer to an airtight jar. Pumpkin seeds have a high polyunsaturated fat content that turns rancid with heat — refrigeration after opening is strongly recommended.

For seed enthusiasts, we also carry organic sunflower, flax, sesame, and chia seeds. Pumpkin seeds remain the most versatile for everyday use — salads, granolas, snacking.

Pumpkin seeds are among the most nutritionally dense foods around: protein, zinc, magnesium, omega-3s. A daily handful stirred into morning yogurt or scattered over a lunchtime salad is a simple, effective way to enrich your diet without changing your habits.

Hungarian organic pumpkin seeds are mechanically harvested at the end of summer. The selected variety (styriaca) has the distinctive trait of producing hull-free seeds, which simplifies processing considerably. This is a purposefully bred genetic characteristic that makes the hulled seed ready to use straight from the bag. Certified under European organic standards.

Frequently asked questions

Certified organic?

Yes, European organic certification. Origin: Hungary, from a structured organic agricultural supply chain.

Hulled or whole?

Hulled and ready to use. Whole pumpkin seeds with their fibrous white shell are now only sold in very specific niche formats.

Nutritional benefits?

Rich in magnesium, zinc, omega-3s, and plant-based protein. A single handful (30 g) covers approximately 35% of the recommended daily magnesium intake for an adult.

Should I toast them?

Your call. Raw, they have a fresher, more vegetal flavor. Lightly toasted (7 minutes at 320 °F / 160 °C), they become more aromatic and crunchy — ideal for granola or as a salad topping.

How do I preserve their omega-3s after opening?

Up to three months in an airtight jar kept in a cool, dry spot; up to six months in the refrigerator. Pumpkin seeds go rancid faster than most other seeds due to their high omega-3 content.

How do I know if they're truly fresh?

A good pumpkin seed is bright green, dry to the touch, and crisp on the first bite. If the color has faded to a pale yellow-green or the seed feels soft, the bag has aged. At that point, the nutritional value — particularly the omega-3s — begins to decline.