pistachios

Pistachios are the edible seeds of Pistacia vera, a small tree in the cashew family (Anacardiaceae). Native to central Asia and the Middle East, they have been cultivated for thousands of years and are now grown in arid regions around the world.

Each pistachio consists of a hard shell that naturally splits open along a seam as it ripens, revealing a green kernel with a pale, slightly pink skin. The flavor is mildly sweet and becomes distinctively roasted when processed.

Pistachios require hot summers and well-drained soil. They are drought-tolerant but benefit from irrigation. Major producers include Iran and the United States (primarily California), with Turkey, Syria, and Greece also contributing. Harvest occurs in late summer; kernels are dried, sometimes roasted, and salted for sale.

Pistachios are energy-dense and rich in monounsaturated fats, protein, and dietary fiber. They provide B vitamins, potassium, magnesium, and phosphorus, along with antioxidants such as lutein. Regular nut consumption is associated with heart-healthy effects in moderation. They are tree nuts and can trigger allergic reactions in sensitive individuals; improper storage may lead to aflatoxin contamination.

Eaten as a snack, often salted or roasted, pistachios are used in desserts such as baklava and pistachio ice cream. Pistachio paste or butter is also used in pastries and fillings. In many cuisines, the bright green kernels add color and flavor.