The newest variety of SuperSeedz dry-roasted pumpkin seeds is maple sugar and sea salt.

Planting the seeds of success

More than 10 years ago, Kathie Pelliccio made her first batch of seasoned, dry-roasted pumpkin seeds in a cast iron pan on her kitchen stove to spruce up her salads. She began peddling the shelled pumpkin seeds at craft fairs and farmers markets and founded her business, Kathie’s Kitchen, L.L.C., and the SuperSeedz brand in 2004. Her husband, Joe, is president of the North Haven, Conn.-based company.

SuperSeedz are allergen-friendly and cholesterol-free, providing a good source of iron and zinc and up to 9 grams of protein per oz. Varieties include somewhat spicy, super spicy, curry, tomato with basil and garlic, cinnamon sugar, cocoa, sea salt, original, and the latest flavor, maple sugar and sea salt, which won a Most Innovative New Product award at the Sweets & Snacks Expo in May. SuperSeedz are sold in about 15,000 retailers, including conventional grocers and natural food stores.

The products are made in small batches with simple ingredients. The maple sugar and sea salt variety, for example, contains only shelled pumpkin seeds, organic sugar, maple sugar, unrefined sea salt and real vanilla extract.

“I actually test in my kitchen still, so I was testing with the maple sugar, and the house smelled like I was baking a cake,” Ms. Pelliccio told Food Business News. “But maple sugar is really expensive, so I did source out some natural maple flavors, but when I baked with that, the house did not smell (the same way).

“So I had to go back to the real Vermont maple sugar. That’s what we’re about. Real ingredients.”

Kathie Pelliccio (right), founder of SuperSeedz, with her husband, Joe

Despite increased consumer interest in plant-based protein, the pumpkin seed category remains but a seedling itself, and Ms. Pelliccio said she continues to educate consumers about her product.

“Some people think pumpkin seeds will taste like pumpkin, or people roast them out of the pumpkin and a lot of times they don’t (turn out well),” she said. “So when I finally make them try one, they say, ‘Oh, my gosh; these are great!’