How to Eat Snake Gourd Seeds: Common Ways to Enjoy Them and Key Tips for Selecting and Storing

Snake gourd seeds are the seeds of Trichosanthes kirilowii, a plant in the Cucurbitaceae family. Because the fruit hangs down from the vines when ripe, it is commonly known among folks as the snake gourd, and its seeds are accordingly called snake gourd seeds. They are somewhat larger than the common sunflower seeds and watermelon seeds, with a thin, crisp shell and plump, oily kernels that give off a rich aroma once roasted. In places such as Zhejiang and Anhui, they are a rather distinctive snack food.

As for how to eat them, the most common way is to crack them open as a snack, just like sunflower seeds, removing the shell to get at the kernel inside and eating it directly. Snake gourd seeds on the market generally come in original, salt-and-pepper, and butter flavors, so you can choose according to your personal preference. Besides cracking them open to eat directly, you can also chop the shelled kernels and toss them into cold dishes, or add some when baking pastries or cooking eight-treasure porridge to lend a nutty aroma. Some people also press them for oil and drizzle a little over cold dishes, which gives a rather unique flavor.

When selecting them, you can first look and then smell. Those with plump kernels, a natural shell color, and no rancid smell are generally of better quality. After buying them, seal them and store them in a cool, dry place, away from moisture and direct sunlight. If stored too long, the oils tend to oxidize, and once a rancid oil smell appears, they no longer taste good.

It should be noted that snake gourd seeds contain a fair amount of oil and are not low in calories, so it is best to enjoy them in moderation as a snack. Eating too many at once can easily make you feel cloying, and may also upset your stomach. People allergic to nuts or melon and fruit seeds are advised to try just a small amount the first time, and only continue once they are sure there is no discomfort.