ingredient information
Pumpkin Puree Organic
AAA
A pumpkin is a squash fruit, usually orange in colour when ripe. Pumpkins grow as a gourd from a trailing vine of the genus Cucurbita Cucurbitaceae. Cultivated in North America, continental Europe, India and some other countries, as well as in English cottage gardens, Cucurbita varieties include Curcurbita pepo, Cucurbita maxima, Cucurbita mixta, or Cucurbita moschata — all plants native to the Western hemisphere. The pumpkin varies greatly in form, being sometimes nearly globular, but more generally oblong or ovoid in shape. The rind is smooth and variable in colour. The larger kinds acquire a weight of 40 to 80 lb (18 to 36 kg) but smaller varieties are in vogue for garden culture. Pumpkins are a popular food, with their insides commonly eaten cooked and served in dishes such as pumpkin pie; the seeds can be roasted as a snack. Pumpkins are traditionally used to carve Jack-o'-lanterns for use as part of Halloween celebrations. Botanically it is a fruit, referring to a certain plant part which grows from a flower. However it is widely regarded as a vegetable in culinary terms, referring to how it is eaten. Butternut squash is called "butternut pumpkin" in Australia, and "neck pumpkin" in parts of Pennsylvania where it is commonly regarded as a pumpkin and used in similar ways to other pumpkin. Purée and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. Purées of specific foods are often known by specific names, e.g. mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century) purified or refined. Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies — although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term paste is often used for purées intended to be used as an ingredient, rather than eaten. Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.