With cold-grinding, temperature of the butter will be at 40-50C max. When you use a food processor, the whole batch of nut butter has to stay inside the bowl until it’s all done, causing the temperature to keep rising non stop until it becomes butter. Mine is done only in a few seconds, No nutrients are lost in the heat of traditional blending.
No nasties, no added oil, just 100% pure pumpkin seeds are being cold ground into a rich and delicious butter. It also has great nutritional profile for those on a vegan/vegetarian diet.
3 types of seasoning level to choose from, and the seasoned ones are only added with Organic Cane Sugar and Himalayan Pink Salt, no chemicals or fillers. - Natural (Just crushed nuts, nothing else) - Mildly seasoned (Light and easy) - Standard seasoned (Yummy!)