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What is the difference between to the hungry and warm pressing pumpkin seed oil?
Warm pressing
In hot pressing, or the traditional process, the seeds are mechanically and thermally treated. They are first ground in a roller mill, then mixed with water in a blender (it is the water that prevents the seeds from burning during roasting, which allows the production of 100% pure oil), then roasted in pans between 100°C and 110°C and finally pressed in a press. This produces an oil which has a characteristic dark colour and density, a strong smell and a more intense flavour. In this type of processing, an average of 3 kg of pumpkin seeds for 1 l of pumpkin oil is required.
Cold pressing
The cold pressing process is completely different. Here, the seeds are not processed. That is to say, there is no grinding, no mixing, no heating or roasting, but only the oil is squeezed out of the whole seed using a special press. The essence of cold pressing is that the temperature generated by the pressure at the moment the seeds are pressed does not exceed 40°C. The oil produced in this way does not have the characteristics of hot-pressed oil, but is lighter in colour, not as thick, has almost no smell or is very mild, and tastes just as mild - as if you were eating raw pumpkin seeds. The cold-pressing process also has a much lower yield, as for 1 litre of oil, at least 6 kg of pumpkin seeds are needed.
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