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Shelf life: 10 months
Cinnamon-caramel seeds have a shelf life of at least 10 months if stored in a dry place, protected from heat and sunlight.

Facts:
The pumpkin is a native north and south American plant and was brought by Spanish explorers back to Europe. In Styria one special type was cultivated and developed - the oil pumpkin with huskless seeds, dark green in color and with a typical nutty taste. The mild climate and the soil conditions of our region ripen the Styrian oil pumpkin as possible.

Minerals such as phosphorus, calcium, potassium, magnesium, iron, copper, manganese, selenium and zinc are also found in pumpkin seed as Phytochemicals (for example, phytosterols and carotenoids).

Cinnamon-caramel seeds an Austrian specialty - are suitable for nibbling and refine cakes or ice-cream.

Cosy warmth for winter.

Production:
To produce our cinnamon-caramel seeds the fresh pumpkin seeds are cleaned, dried, sorted and caramelized with cinnamon. Only the most attractive pumpkin seeds may call themselves snack seeds. Then they are packed into 100g sacks and labeled.