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Seeds · Tokhmeh
Persian Pumpkin Seeds — Tokhmeh Kadoo
White-shelled pumpkin seeds roasted with salt — the original Persian tokhmeh.
Part of our developing range. Ask us to confirm availability and the details of the actual product.
- Nutty
- Salty
- Toasty
- Gilan & Qazvin
Grade
- Extra large
- Large
- Packaging
- Discuss available packing
- MOQ
- Confirm on enquiry
- Supply
- Seasonal · confirm availability
- HS code
- 2008.19 (roasted) · 1207.99 (raw)
- Our team is based in Larestan, Fars
- Availability confirmed on enquiry
Overview
About Persian Pumpkin Seeds
Tokhmeh kadoo are the broad, white-shelled pumpkin seeds roasted with salt that Iranians crack by the handful. Unlike hull-less green pepitas, these are eaten Persian-style: crack the shell with your front teeth, slip out the kernel, and reach for the next one.
In a traditional preparation, the seeds are soaked in brine and roasted until crisp. A bag of tokhmeh is a fixture of family evenings, long road trips and, inevitably, football on TV.
Variety information
Specifications
General variety information. Current origin, grade, harvest, ingredients, packing and availability must be confirmed for the actual product.
| Type | In-shell pumpkin seeds |
|---|---|
| Origin | Northwestern Iran |
| SKU | NOI-SED-PUM |
| Grade | Extra large · Large |
|---|---|
| Packing enquiry | Discuss available packing |
| Minimum order | Confirm on enquiry |
| Supply | Seasonal · confirm availability |
| HS code (indicative) | 2008.19 (roasted) · 1207.99 (raw) |
| Order details | Origin, quantity, packing and delivery confirmed on enquiry |
Growing region
Gilan & Qazvin, Gilan / Qazvin
Hazelnuts and seeds
On the green, rain-soaked slopes south of the Caspian Sea, Gilan’s Eshkevarat highlands grow Iran’s hazelnuts, while the Qazvin plain is known for its seeds and raisins — key ingredients in a bowl of salted ajil.
- Signature
- Hazelnuts
- Climate
- Humid Caspian
- Harvest
- Aug
Nutrition
Typical values per 100 g
Energy559kcal / 100 g
- Protein
- 30 g
- Fat
- 49 g
- Carbohydrate
- 11 g
- of which sugars
- 1.4 g
- Fibre
- 6 g
Notable: Among the richest plant sources of zinc, magnesium and iron. Typical values for pumpkin seed kernels per 100 g (USDA FoodData Central). Actual values vary by crop and roast.
Can you eat the shells?
They are made for cracking — the shells are tough and salty. Eat the kernel and discard the shell.
How salty are they?
Lightly. The brine roast seasons the shell and kernel without being harsh.
Can you eat the shells?
Tokhmeh are made for cracking — the shells are tough and salty, so the custom is to eat the kernel and discard the shell.
Are these the same as pepitas?
No. Pepitas are hull-less green pumpkin kernels. Persian pumpkin seeds are roasted in their white shells and eaten by cracking them open.
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