Pistachios are the green seeds of Pistacia vera. They have a mild, sweet, slightly resinous flavor and split open naturally when ripe.
History
Pistachios are one of the oldest nuts eaten by people and have been enjoyed in Western and Central Asia for thousands of years. They were prized in Persian and Middle Eastern cooking and later spread to the Mediterranean.
Where it comes from
The tree is native to Central and Western Asia. Iran, the United States (California) and Turkey are leading producers.
Flavor and how to use it
Pistachios are used in baklava, ice cream, kulfi, halva, pastries, pesto, stuffings and as a garnish on rice and desserts. Shelled raw pistachios are used for baking; salted in-shell ones are a snack.
Good to know
Tree nuts are a common allergen. Always check labels, and ask before serving nuts to guests.
Buying and storing
Keep in an airtight container in a cool place. Shelled nuts keep best in the fridge.
In kitchens and traditions
Pistachios have been eaten in Western Asia for thousands of years. Iran, Turkey and Syria have old traditions, and the United States (California) is now a major producer. The nuts split their shells when ripe, which in Iran is called “smiling nuts” and in China “happy nuts”.
Pistachios flavor baklava, Persian ice cream, Turkish delight, Italian mortadella and gelato, and Iranian rice and stews. The green color is prized in desserts, and Sicily’s Bronte pistachios are known for their intense flavor.
Good pairings and ideas
- Chop and sprinkle over yogurt, rice or salads.
- Grind into pistachio butter or pesto.
- Use in cakes, cookies and ice cream.
- Crust fish or chicken with crushed pistachios.
Frequently asked questions
Why are some shells open and some closed?
Open shells mean the nut matured and split. Closed shells may contain immature nuts.
Are red pistachios different?
The red color was historically a dye used to hide stains. Many are now natural.
Allergens?
Yes. Tree nuts are a major allergen. Anyone with a nut allergy should avoid them and check labels carefully.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
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