Pumpkin seed oil

Austria pours it over vanilla ice cream. Roast-seed salt on cold custard.

Warm starch, cider vinegar, black-green oil. Styria never adds mayonnaise.

Same plant, two halves. The flesh is sweet and the seed oil is burnt.

The oil is heavy and bitter. Acid is the only thing that lifts it off the plate.

Nothing about a soft leaf resists this. That imbalance is the local point.

Toast the seed back on top and the texture finally matches the flavour.

Poached, then flooded. Two fats, one gold and one nearly black.

Caprylic funk against roasted seed. Both are loud, so salt lightly.

Geosmin and iron. The oil makes the root taste of blood rather than soil.

Roast-seed pyrazines under cocoa. Graz already builds a chocolate torte on the seed.

Green oil, red fruit, black pepper. The bitterness stops it being a dessert.

Iron meets iodine. The oil is the sauce and the shell brings all the salt.