Superseedz

Kathie Pelliccio had a problem. She loved salads but needed something more--more crunch and more flavor. Kathie tried almonds, peanuts, but found that no-shell pumpkin seeds (pepitas) had just the right flavor and crunch she was looking for. As a bonus, they were unique, fun, allergy friendly and far more nutritious.

So Kathie started making her own no shell, seasoned pumpkin seeds in her kitchen. Flavor was critical. Each seasoning had to be memorable, the ingredients had to be natural and each seed had to be perfectly roasted. She used unique, wonderful seasonings and developed a proprietary dry roasting process that resulted in the perfect seed.