Alguashte is a traditional seasoning used mainly in El Salvador and in some parts of Honduras. Its primary ingredient is ground roasted pumpkin seeds (usually from the species Cucurbita pepo or Cucurbita moschata), though some variations include other types of seeds or salt. The seeds are typically toasted and then ground into a fine powder. The resulting alguashte is used as a condiment, topping, or ingredient in various dishes.

In El Salvador, alguashte is commonly sprinkled on fruits such as mangoes, jocotes, or cucumbers, often with lime and chili powder. It is also used in traditional recipes like “Atol de elote” (a sweet corn beverage) and some versions of soups and stews. The word “alguashte” comes from the Nahuatl word “ahuaxcatl,” which means “powdered squash seeds.” This reflects the influence of indigenous cuisine and culture in the region.

Pumpkin seeds have been used as food in Mesoamerica since pre-Columbian times. Ground roasted pumpkin seeds appear in several traditional Mesoamerican cuisines, being referred to as “pepita molida” or “pepitoria” in neighboring regions, but alguashte is the specific term used in El Salvador and sometimes in western Honduras.

Production is mostly artisanal, often made in home kitchens or sold by street vendors in small bags. Fresh or dried pumpkin seeds are toasted on a comal or pan, allowed to cool, and then ground by hand using a mortar and pestle or with a grinder. Some commercial alguashte may include added salt or chili powder.

Alguashte remains a part of modern Salvadoran cuisine, used in both urban and rural areas. Its continued use is seen during harvest seasons and festivals that celebrate local fruits and traditional foods. It is considered both a flavor enhancer and a source of protein and minerals.