Badia Pumpkin Seeds Roasted Salted, 2 oz

Roasted and salted pepitas — the hulled pumpkin seeds that have anchored Mexican cooking since pre-Hispanic times. Pan-toasted to bring out their nutty depth, then salted to finish. Eat them by the handful or put them to work in the kitchen.

Common Uses

Scatter over pozole, sopa de tortilla, and elote. Grind into pipián verde, the classic Oaxacan and Pueblan sauce built on pepitas, tomatillos, and chiles. Crush over guacamole, refried beans, or roasted squash. Fold into granola, salads with cotija and lime, or chocolate bark.

Cuisine Context

Pepitas are essential to Mexican moles and pipianes — the seed itself is the thickener and the flavor. Across central and southern Mexico, cooks toast pepitas before grinding to wake up the oils. They also appear in Mayan recipes from the Yucatán like sikil p'aak, the roasted tomato and pepita dip.

Pro Tip

For pipián, warm the pepitas in a dry skillet for 30 seconds before blending — even pre-roasted seeds release more aroma with a quick heat refresh.

Ships from Doral, FL.