Foundational Four: CCF Pepitas

CCF (coriander, cumin, fennel) pepitas (pumpkin seeds) are an easy-to-make topping for a variety of dishes. They can spruce up a bowl of kitchari by adding a delightful crunch. They can also spice up a veggie dish by adding a tang of flavor. CCF pepitas have been my savior every time I accidentally under-spiced or over-cooked anything.


  • 1 tbsp olive oil

  • 1/4 tsp each: coriander powder, cumin powder, fennel powder

  • 1/2 cup pumpkin seeds

  • 1/4 tsp salt


  1. In a cast-iron or stainless steel skillet big enough to hold pumpkin seeds in one layer, heat oil on medium-low heat. Add spices - they should sizzle a little bit. Add pumpkin seeds and salt. Pan-fry, tossing often, to ensure they do not burn. Pepitas are done when they pop and/or turn light brown.

  2. Place on paper towel to drain excess oil before serving. Can be stored in airtight container for a week.