pistacchio

Pistacchio, also known as pistachio, is the edible seed of the Pistacia vera tree, an evergreen in the cashew family. The kernels are typically green to yellowish and are enclosed in a hard shell that splits along a natural seam when ripe. The nut’s flavor is grassy, nutty, and slightly sweet.

Originating in regions of Central Asia and the Middle East, pistachios have been cultivated for millennia. Today they are grown in arid subtropical regions with long hot summers and cool winters. The tree is dioecious, requiring cross-pollination from male trees; commercial orchards often plant pollinators to ensure fruit set. Mature trees begin bearing after several years and can supply nuts for many decades.

Major producers include Iran, the United States (notably California), and Turkey; Greece, Syria, and China also produce significant quantities. Harvest occurs in late summer when the hull splits; after harvest, hulls are removed and kernels are dried, and often roasted and salted or flavored. Pistachios are traded shelled or in-shell.

Pistachios are high in fats (predominantly monounsaturated and polyunsaturated), protein, and fiber, with minerals such as potassium and magnesium. They provide antioxidants including lutein. Common uses include snack nuts, confectionery such as baklava and pistachio paste, ice cream, pastry and savory dishes; oil is also produced from the kernels.

Store in a cool, dry place; shelf life improves with refrigeration. Proper storage reduces the risk of mold and aflatoxin contamination; pistachios may trigger allergies in sensitive individuals.