Originating from the Americas, pumpkins have been traditionally grown in the Yucatán Peninsula for thousands of years, alongside beans and corn as part of a traditional Mayan intercropping system called milpa. Aside from the fruit, the seeds of pumpkins have also been focal to the Mesoamerican diet and represented an essential source of protein and fats for the local indigenous populations.
Called sikil in Mayan, Yucatán Peninsula pumpkin seeds come from two varieties of pumpkins cultivated in the region: the small-seeded pumpkin (Cucurbita moschata) and the large-seeded pumpkin (Cucurbita argyrosperma).
Also known as k’uum and x ka,’ respectively, both types of squash may be harvested twice a year, when ripe or unripe, and they are both commonly used as animal feed when ripe, but only the small-seeded one is suitable for human consumption. Read more
The seeds of both pumpkin varieties are highly prized for their flavor and high nutritional value, and they are typically toasted, shelled, and used as an ingredient in various traditional dishes and condiments, including sikil pak (a spicy sauce), pipián (a type of sauce served with chicken or pork), and papadzules (corn tortillas in pumpkin-seed sauce).
Despite the extensive pumpkin cultivation in Yucatán, the lack of a market for placing and selling their produce has impeded the local Mayan population from making a profit from this traditional crop.
