Halloween is just a few weeks away and that means thousands of pumpkins are about to get a new face. Unfortunately, the process of pumpkin carving can be a bit slimy, and mixed into that orange goo are precious health-infused pumpkin seeds just begging to be roasted.
Roasting pumpkin seeds are not exactly a new idea. However, since I love to create unique palatal experiences by incorporating global flavors into my foods, I thought I would give it a whirl this year with my pumpkin seeds by using what I already had in my spice pantry.
Since I love the flavors of Louisiana, including both Cajun and Creole cooking, I decided to make my first batch of seeds with a Creole spice combined with a bit of sea salt. Creole cooking has a distinct smoke flavor that creates a depth to any dish or ingredient it is added to.
Next, I created a Mediterranean flavor by using Za’atar, a spice widely used in many Middle Eastern and Mediterranean dishes including meats, vegetables, in yogurt and sprinkled over bread with oil. While they are all good, I think this is my favorite flavor of the four.
Third, I tried my hand at using a unique spice created by Trader Joe’s called BBQ Coffee & Garlic. It’s the essence of three amazing flavors all rolled into one great spice. Unfortunately, this rub is a seasonal item at Trader Joe’s and can only be purchased in the fall. so run out and grab a jar while you can! I also have a recipe for Roasted Rainbow Carrots you can use this spice on for a unique twist on carrots.
Finally, after all of the fun I had with creating unique flavor profiles, I wanted to make more of a dessert-flavored seed so I combined sugar and cinnamon to compliment the saltiness of the other 3 pumpkin seeds that happen to be a little more exotic in flavor. All in all, I loved every single flavor and best of all, those heart-healthy, immune-supporting seeds didn’t go to waste. Happy Halloween and don’t forget to roast those pumpkin seeds!
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