pumpkin seeds (फर्सीको बियाँ)
About pumpkin seeds (फर्सीको बियाँ)
Pumpkin seeds, known as 'pharsi ko biu' in Nepali, are a common and nutritious food found in Nepal. They are the edible seeds of the pumpkin, a vegetable widely cultivated across the country. These seeds are not just a byproduct; they are a valued food source, often consumed as a healthy snack. They are recognized for their rich nutritional profile, offering a good dose of protein, healthy fats, and various minerals. In Nepali households, pumpkin seeds are often roasted or sun-dried and eaten as a time-pass snack, sometimes seasoned with salt and spices. They are seen as an economical way to boost nutrient intake. They are also sometimes used in traditional Nepali cooking, adding texture and flavor to dishes. While readily available across Nepal, they may not be as heavily commercialized as some other snacks, maintaining their place as a traditional, natural food choice.
Nutritional info
These are the major micro nutrients found in pumpkin seeds
Seasonality
The seasonality of pumpkin seeds in Nepal is closely tied to the pumpkin growing season. Pumpkins are typically harvested in the late summer and autumn months (Bhadra to Kartik, roughly August to November). This is when fresh pumpkin seeds are most abundant. However, since seeds can be dried and stored, they are generally available throughout the year as dried snacks.
History
While pumpkins are believed to have originated in Central America, they have been cultivated in Nepal for many centuries. The use of pumpkin seeds as a food source in Nepal is likely just as old. Traditionally, families across Nepal, especially in rural areas, have grown pumpkins in their kitchen gardens. This made it natural to utilize all parts of the plant, including the seeds. Over time, the practice of collecting, cleaning, and consuming pumpkin seeds has become a part of the food culture. They are not a prominent part of elaborate Nepali cuisine but are rather seen as a resourceful and nutritious byproduct that reflects the traditional Nepali practice of minimizing food waste and maximizing nutrient utilization from locally grown crops. There isn't any documented specific evidence that highlights the evolution of its use in Nepal but its part of an age-old tradition to use local produce completely.