FAQS Frequently Asked Questions

What is the best way to store the oil?
For long-term storage, a cool dark place is best, we recommend your refrigerator. If you plan on using the oil within 6 months after opening, a kitchen cabinet is fine. We did what is called stability testing with the oil and found that under adverse conditions, with 24 hour UV light and warmth, it had a shelf life of about 6 months. We've had oil in perfect condition in a pantry cabinet for over a year.

Can I fry with pumpkin seed oil?
Nope. Most oils suitable for high temperature cooking tend to be clear or more refined. Pumpkin seed oil is rich in compounds that give it great flavor and nutrition but these same compounds also burn at temperatures higher than about 250°.

I see some particles in the bottom of the bottle, what's that?
After the pumpkin seeds are pressed, the oil is allowed to sit for about 3 to 4 weeks so that the very fine bits of the seeds settle to the bottom and the oil is clear. When the clarified oil is poured off, you are left with a delicious pumpkin seed butter. Occasionally some traces of this butter are in the bottles, it actually adds to the flavor.

Is it organic? New 2007 short answer, yup!
We are committed environmentalists so of course no chemical fertilizers, no chemical pesticides, no chemical nutt'n! We use strict organic growing methods period. That said we've not yet applied and paid for the actual organic certification. We're planning on doing that on the 2007 crop so you'll see the USDA Organic seal on the bottles next year. Beyond the standards required for organic, we deeply consider sustainability which even includes things like paying fair wages to the fine folks involved in helping produce the oil.

More questions coming soon...got one you want answered? info@hayriver.net