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Feb 18, 2009 10:45 AM

Pumpkin seed oil in SF?

Does anyplace in SF stock Austrian roasted pumpkin seed oil? I see it on restaurant menus all the time.

The Pasta Shop (Oakland, Berkeley) has the Castelmuro brand.

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  1. You might want to give Bill Mayer of The Age of Riesling in Berkeley a call. He shows the Hirschmann styrian pumpkin seed oil in his latest inventory. The price is about 50% less than others retail it, which leads me to suspect that it's one of his direct imports. If that's the case, he may be selling it to outlets in SF and can point you to them.

    1 Reply
    1. re: Melanie Wong

      Heh, I already emailed him asking if he had any SF retailers for that! Thanks.

    2. After striking out at various gourmet-type outlets, I found some at Rainbow. They have a pretty amazing selection of exotic oils.

      2 Replies
        1. re: Melanie Wong

          La Tourangelle. They have most if not all of that line of oils.

          They also had a raw oil from what looked like a health-food company. I doubt that would taste as good.

      1. I lived in Austria for a couple years and fell in love with Styrian Pumpkin Seed Oil. When I came back to the U.S. I found "Castel Muro" but that stuff doesn't taste much like the "original" Pumpkin Seed Oil from Austria. Just a few days ago I visited the Cheese Store of Beverly Hills (Los Angeles) and they have "Styrian Gold" there. It's the original pumpkin Seed Oil from Styria and it tastes so much better than "Castel Muro". It's expensive but then again, the quality is great and in my opinion it's totally worth the price...

        3 Replies
        1. re: SoulDoubt_CAL

          La Tourangelle also makes roasted pistachio nut oil. I like them both, but if I had to choose, I would take the pistachio, though at 22 Bucks for a small bottle it is an investment...

          1. re: SoulDoubt_CAL

            Castelmuro's oil is from Styria. Tastes to me like other Styrian brands I've had, but I haven't done a side-by-side comparison.

            1. re: Robert Lauriston

              I tried Castel Muro and it goes kind of "redish" on the plate. It doesn't have
              that deep-green intense color that you normally see when using Styrian Pumpkin Seed Oil. It tasted different as well. I didn't like it very much...I've been told by an Austrian friend that some companies import chinese pumpkin seeds and then they mix em with Styrian seeds to make the product cheaper...Don't know if that's the case with Castel Muro?