One of my favorite spice blends is Five Spice powder. Comprised of, yup, you guessed it, five spices, it is a traditional spice blend in Asia and northern Africa. Not only are these spices full of flavor, but they are good for you too, promoting warmth in the body, decreasing inflammation and aiding digestion and nutrient absorption.
The five spice powder I use comes from Malaysia, and contains star anise, cloves, cinnamon, pepper and orange peel. Other regional blends might contain ginger, fennel, nutmeg, cardamom or even turmeric. Any blend you use will taste a little different, but all will be delicious.
Go ahead and use my favorite spice blend to kick up a typical roasted pumpkin seed recipe a big notch.
- 1 1/2 cups (180 g) raw pumpkin seeds
- 1 tbsp 100% safflower oil or other neutral tasting oil
- 1 tbsp raw agave
- 1 tsp five spice powder
- 1/2 tsp vanilla extract
- 1/2 tsp sea or kosher salt
1. Preheat the oven to 350 F (177 C).
2. In a medium bowl, whisk together the oil, agave, five spice powder, vanilla extract and sea salt. Add the pumpkin seeds and stir to combine, making sure that the seeds are evenly coated.
3. Spread the seeds out on a parchment lined sheet tray and bake for approximately 12 – 15 minutes, stirring every 5 minutes. When the seeds are golden they are done. Make sure to keep a close eye on the seeds in the last 5 minutes to prevent burning.
4. Let cool fully before serving or storing in an airtight container.
NOTE: If using fresh pumpkin seeds right from a pumpkin, you will need to rinse the seeds under cold water to remove the sticky pulp and membrane. Lay out clean seeds on a parchment lined sheet tray and dry out in the oven at 250 F (120 C) for about 30 minutes before proceeding with the recipe.
Prep time: 3 minutes
Cook time: 12 minutes
Total time: 15 minutes
Servings: 1 1/2 cups (180 g)
- Nutrition per serving:
- Saturated Fat3.5g
- Protein 11g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.