Our oils

Pumpkin seed oil

Pumpkin seed oil is known for improving metabolic and physiological health. In addition, it is considered an ingredient appropriate for illness prevention, especially for prostate diseases.

We clean our pumpkin seeds and dry them under 50 oC, then roast, cold press, and filter to get the oil. It is a great source of zinc and vitamin A and E.

Ingredient: 100 % pure Pumpkin Oil
Flavor: bold, slightly fruity
Max Heat (Smoke point): 120
Use: salad dressing, soup, baking, cold cooking

We clean our pumpkin seeds and dry them under 50 °C, then roast, cold press, and filter to get the oil.

The Stryian pumpkin seeds are harvested between September and October and are immediately washed and dried. Once dried, the seeds are ground, then slowly and gently heated, and finally pressed, completely unrefined. This allows obtaining 100% pure Pumpkin Seed Oil from the first pressing. It takes approximately 2.5 to 3kg of these shell-less pumpkin seeds to produce 1 litre of oil.

The best way to store oils is in their original air tight containers in a cool dark place like the pantry, away from the stove and other appliances.

Oxygen, warmth and light stimulate the degradation of the unsaturated fats in pumpkin seed oil and cause the oil to quickly go rancid. This is why Terra Teressa Pumpkin Seed Oil is stored in well sealed dark bottles. It is possible to store an unopened bottle for 9 – 12 months at room temperatures lower than 18 °C (291 K, 64 °F), but of course the shorter the storage time, the better and nuttier the flavour.

Opened bottles of pumpkin seed oil should be used within 6 – 12 weeks.

Average nutritional information 100g / Nutritional information for average values per 100 g
Energy / Energy 3700 kJ / 900 kcal
Fat / fat 100.0
– of which saturated fatty acids / of which saturated 20
– monounsaturated fatty acids / of which monounsaturated 29,8
– polyunsaturated fatty acids / of which polyunsaturated 50.3
Carbohydrate / carbohydrate 0
– of which sugar / of which sugar 0
Protein (N × 6.25) / protein 0
Salt / salt 0
Reference quantity for an average adult (2000 kcal). / Percent Daily values are based on a 2000 calorie diet.

Bladder benefits. Incontinence and bladder irritation are a concern for many people, especially women post-childbirth and post-menopause. Pumpkin oil strengthens the muscles that support the bladder (which can help to prevent prolapse and stress incontinence) and also soothe bladder irritation, reducing urge incontinence.

Prostate performance. There is a strong body of evidence that shows that pumpkin seed oil can prevent prostate enlargement — a major health issue for men over 60. Not only that, but it has even been found to reverse enlargement in men who are already experiencing the discomfort of an enlarged prostate.

Hold onto your hair. Male pattern baldness (as well as hair loss in women) is sometimes associated with overly high levels of the hormone dihydrotestosterone (DHT). One of the phytochemicals in pumpkin oil, beta-sitosterol, has been found to block the conversion of testosterone into DHT. Pumpkin oil also contains delta-7-sterol, which blocks DHT via a different mechanism. The effects of these naturally occurring chemicals have led to speculation and anecdotal evidence for pumpkin oil as a treatment for hair loss.

Heal your digestive tract. The high fatty acid content of pumpkin oil can balance out excess inflammation in the gastrointestinal tract, helping to soothe uncomfortable and embarrassing symptoms associated with an unhealthy digestive tract. This can have a secondary impact, in that you will absorb more nutrition from your food if your GI tract is functioning properly.

Make your heart happy. Want to reduce your risk of heart disease? Pumpkin seed oil can help you accomplish that goal. According to HealthandEnergyFoods.com: “Pumpkin seed oil has high levels of phytosterols which are believed to help reduce LDL cholesterol (the bad type of cholesterol) by lowering its absorption when taken with a meal containing cholesterol.”

Build your bones. Vitamins A and K build strong bones and help to prevent fractures and post-menopausal bone loss.

Support your liver. Since pumpkin seed oil is a great source of healthy fats and antioxidants, consuming it can help support liver health. On top of that, using it in place of certain anti-inflammatory drugs can protect your liver from unnecessary damage. William Gamonski at LifeExtension.com explains the studies that back this up: “the indomethacin-supplemented rats experienced increased levels of liver lipid peroxidation, an indicator of liver injury, whereas the pumpkin seed oil group experienced no side effects.”

Protect your peepers. Perfectly Pressed pumpkin seed oil contains high levels of zeaxanthin, an antioxidant that has been shown to protect your eyes from UV and blue light damage.

Nourish your brain. Pumpkin seed oil is high in essential fats, which are the primary fuel for your brain.

Ease the symptoms of menopause. As Vivian Kelly at WeWomen.ca puts it: “Hot flashes and insomnia may be a thing of the past! Hurrah. Research now shows that postmenopausal women could get some relief with the use of pumpkin seed oil.” The natural phytoestrogens in pumpkin seed oil can help to lower your blood pressure and provide relief from symptoms like hot flashes, headaches and joint pain.

Pumpkin Seed Oil is suitable for savory and sweet dishes. The Oil is famously used as an ice cream sauce alternative and traditionally in soups and Austrian bakery goods. It can be used as salad dressings and with its nutty taste many people use the oil alone without needing to complement it with vinegar.


Gugelhupf Cake with Pumpkin Seed Oil
A traditional Austrian cake showcasing the prized pumpkin seed oil.
Author: Hannah Teresa
Recipe Type: Baking
Cuisine: Austrian
  • 4 eggs, separated
  • 110ml water
  • 120ml Pumpkin Seed Oil
  • 150g castor sugar
  • 1 sachet vanilla sugar
  • 100g granulated sugar
  • 250g flour
  • 1 sachet of baking soda
  • Butter for the mold
  1. Grease the mold with butter and cover the form with flour. Mix the egg yolks, water, castor sugar and vanilla sugar and stir well until frothy. Add pumpkin seed oil and stir until foamy.
  2. Whisk the egg whites until stiff, then add the granulated sugar and stir.
  3. Add a third of the egg white to the egg yolk mix and stir. Then, add the flour and baking powder and stir until smooth. Use a large spoon to gently mix the remainder of the egg white with the mix.
  4. Bake at 160°C (320F) for one hour. Allow the cake to cool for 10 minutes and then plunge it gently onto a plate. Sprinkle some powdered sugar on top to finish.

(source: honestcooking.com)