Dried Pumpkin
Product of:
2.5 oz.
Item Number:

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Organic Pumpkin, air dried to preserve quality and taste. From Andalusia in southern Spain, the Pumpkins are picked, washed, sliced and dried within hours of harvest. Our drying process does not use salt, preservatives, colorants or chemicals. We also do not use liquid paraffin or sulfur dioxide. It takes 17 kilos of fresh pumpkins to make one kilo of dried product. Certified organic by Andalusian Committee of Organic Farming, the EU and USDA.
Taste and Pairing
To rehydrate, place the pumpkin slices in boiling water for two to four minutes. Use in salads, sauces, in stir fry and in stews. Shelf life: two years from production date. Storage: place in cool and dry place, do not refrigerate.
Thought to originate in North America, archeologists discovered pumpkin seeds in layers of excavations dating back to between 7,000 and 5,500 BCE. Originally used for their seeds and oil contained therein, as time went on, pumpkins with more flesh and sweet taste emerged. The cultivation of pumpkins was spread across the globe by Spanish explorers. Today’s science informs us of the large amounts of antioxidants contained in pumpkins. In addition, anti-inflammatory properties of this winter squash can be measured by the high content of omega-3 fats in the form of alpha-linolenic acid, same as found in walnuts, but with less calories. Lastly, studies link B vitamins contained within pumpkins to positive effects on blood sugar and prevention of type 2 diabetes.

Jayaprakasam B, Seeram NP and Nair MG. Anticancer and antiinflammatory activities of cucurbitacins from Cucurbita andreana. Cancer Letter Volume 189, Issue 1, January 2003

Nara K, Yamaguchi A, Maeda N et al. Antioxidative activity of water soluble polysaccharide in pumpkin fruits (Cucurbita maxima Duchesne). Bioscience, Biotechnology and Biochemistry Volume 73, Issue 6, June 2009

Quanhong L, Caili F, Yukui R et al. Effects of protein-bound polysaccharide isolated from pumpkin on insulin in diabetic rats. Plant Foods for Human Nutrition Volume 60, Issue 1, March 2005
Nutrition Facts