General Types of Pistachios
- In-shell: A pistachio nut with a hard shell is called an “in-shell” pistachio.
- Shelled (or kernel): A pistachio nut whose shell has been removed is called “shelled pistachio” or “pistachio kernel”.
In-shell Pistachios:
In-shell pistachios are either “open-mouth” or “closed-mouth”.
Open-mouth pistachios are naturally open (NO) and they are commonly known as the “smiling nuts” because the split resembles a big smile.Closed-mouth pistachios could turn into open-mouth by mechanically opening (MO) its shell.Varieties of in-shell pistachios:
Shelled Pistachio Kernels:
Depending on the time they are picked and the type of processing, pistachio kernels are divided as the following:
Regular pistachio kernels are made from ripe closed-mouth pistachios while Kaal and Green Peeled kernels are obtained from unripe (early-picked), closed-mouth pistachios.
Some Tips On Our Pistachio Kernels:
Pistachio kernels as a healthy food ingredient
Regular Pistachio Kernel and derivatives
Regular Pistachio Kernels is another name for “shelled pistachios” or pistachios that have lost their hard shell.
They have a natural nutty smell with a slightly sweet flavor and an earthly taste from the skin.
Shelled pistachios are a common snack, but as a food ingredient, you can add them to trail mixes and porridge, and any breakfast dish. You can also use them to make more sophisticated masterpieces such as cream, sauces, or the well-famous “pistachio ice cream”.
What’s more, we produce several other pistachio products from Regular Pistachio Kernels. These include:
- Pistachio Powder/meal
- Chopped Pistachio
- Pistachio Splits
- Brown Pistachio Paste
Pistachio Powder (Flour/Meal)
Chopped Pistachio (Diced/Granule)
As the name suggests, they are made by granulating regular pistachio kernels in a hygienic environment. It comes in different sizes to suit different market demands.
Some of the common uses of pistachio granules include pistachio granola bars, ice creams, pistachio cake, etc.
Pistachio Kernel Splits
Top-quality regular pistachio kernels are broken into pieces by machine and then packed cleanly.
They are made from the most recent shelled pistachio kernels to give you maximum freshness.
Pistachio Splits increase food diversity. They can be used as a snack or used in a variety of cuisines and desserts.
NOTE: Kernel Splitting is a mechanical process that breaks pistachio kernels into halves in the factory, and is different from the natural opening of pistachio shells on the tree.
Brown Pistachio Paste
Our Pistachio paste is 100% pure, and homogeneous, produced by finely grinding "Regular Pistachio Kernels" while having their brown & purple skin on.
We use carefully selected shelled pistachios, following a knowledge-based analysis and strict quality control (QC) to ensure the safety and taste of our pistachio paste.
So our pistachio paste retains the strong, natural, nutty taste, smell and all the health benefits of pistachios.
Note: Do not mistake Brown Pistachio Paste for Green Pistachio Paste which is made from Green Peeled Pistachio Kernels.
Some of the pistachio paste uses:
- Confectionery: As a flavoring or filling for Chocolate confections, Truffles, Ganache, Cream & Butter fillings, Fruit tart fillings, etc.
- Patisseries & Dessert: As a flavoring for Bavarois, Cremes, Icing, Sauces, etc.
- Baking: Bread and Brioches, Croissant filling, Biscuits, Muffins
- Ice creams and Gelatos: As a flavoring
- Snacks: On top of apple slices
- Spreads: for sweet or savory pancakes and crepes such as dessert crepes with pistachio paste and honey
Kaal Pistachio Kernels (Unripe) and Derivatives
Here “Kaal” means unripe and it refers to pistachios that are picked from the trees before they have time to fully ripen (also called Kal, Early-picked or Unripe, Boz).
Kaal pistachios are “closed” when they are taken from the tree and have to be cracked to expose their beautiful kernel.
Kaal pistachio Kernels have this nutty taste that is slightly sweet and earthy and makes everyone want to have pistachio with their desserts.
The main use of Kaal Kernel pistachios is of course as a snack. But they can be used to garnish food items such as desserts, ice creams, etc.
Kaal Pistachio kernel derivatives include:
- Kaal Pistachio Powder/meal
- Kaal Chopped Pistachio (Granule/Diced)
Kaal PistachioPowder/Meal
Kaal pistachio powder is produced by grinding Kaal pistachio kernels in a hygienic environment.
Kaal pistachio kernels are ground into a rough powder that has more uses in cooking, baking, confectionery, and making desserts than the Kaal pistachio kernel itself.
We make clean, 100% pure, top-quality Kaal pistachio powder from the most recent Kaal pistachio kernels that is unrivaled in the world.
Kaal Chopped Pistachio
When Kaal pistachio kernels are diced, they produce a product with a granulated texture. The process takes place in a hygienic environment and only uses the Kaal pistachio kernels of the year.
The only difference between Granule and Powder is their texture. Kaal pistachio Granule has a coarser texture than Kaal pistachio powder.
Green Peeled Pistachio Kernel and Derivatives
Green Peeled Pistachio Kernel is another pistachio kernel. Like shelled pistachios and Kaal pistachio kernels, it is free from any contamination due to the processing it receives in our factory.
Green Peeled Pistachio Kernel is considered a luxury item because of the amount of work and time involved in its production. It is made by peeling Kaal Pistachio Kernel (unripe pistachio) to reach a green color.
Green Peeled Pistachio Kernel increases color diversity. Many chefs and cooks prefer this kernel’s unique, green hue over Regular or Kaal pistachio kernels for their recipes. It is the ingredient of choice for green food items.
Different grades of Green Peeled Pistachio Kernel include A, B, C, D, E, F, and G.
The classification is based on color density, and they are not different in terms of quality or taste.
Grade “A” is the greenest and the most expensive, while G has a yellowish color.
Typical uses for these grades include
- Grades A, B, and C are often used in chocolates and ice cream.
- Grades B, C, and D are often used in confectionery and bakery.
- Grades D, E, and F are often used in the food industry, for example, making sausages and ham.
Derivatives of Green Peeled Pistachio Kernels are as follows:
Green Pistachio Powder (Meal/Flour)
Green Chopped Pistachio (Diced/Granule)
Green Slivered Pistachio Green Flaked Pistachio Green Pistachio Paste
Green Pistachio Powder (Meal/Flour)
Green Pistachio Powder, as the name suggests, is made from Green Peeled Pistachio Kernel by coarsely grinding the kernels into powder or flour, in a hygienic environment.
In its production, we employ our knowledge-based analysis formula and follow strict quality control (QC) procedures as usual.
It can be used to enhance your baked goods and confections.
Green Chopped Pistachio (Diced/Granule)
Green Chopped Pistachio is produced from Green Peeled Pistachio Kernel by dicing the kernels into a granulated meal, in a hygienic environment.
You don’t need to process it any further as it is cleanly complete and ready to use.
It is a perfect ingredient for granolas with pistachio, and pistachio granola bars.
Other common names for Green Chopped Pistachio are Green Diced Pistachio and Green Pistachio Granule.
Green Slivered Pistachio
A fine by-product of Green Peeled Pistachio Kernel, Green Slivered Pistachio is produced by cutting the kernels into tiny sticks or strips, in a hygienic environment.
It is a very common food garnish, especially for desserts, and it is much more effective than chopped pistachios for flavoring or decorating dishes with rice.
We observe the same Knowledge-based analysis and strict quality control (QC) procedures as we do for all our products, to produce safe and healthy Green Slivered Pistachio.
Green Flaked Pistachio
Green Flaked Pistachio is another by-product of Green Peeled Pistachio Kernels. It is produced by cutting the green peeled kernels into small disks or flakes, in a hygienic processing environment under strict quality control (QC) procedures.
They are convenient, ready-to-use pistachio ingredients. You do not need to process them anymore as they are complete.
Its brilliant green color makes them a good choice for recipes and decorating desserts.
Green Pistachio Paste
Our Green Pistachio Paste is homogenous and 100% pure, produced by perfectly grinding Green Peeled Pistachio Kernels in a hygienic processing unit under strict quality control.
We use carefully selected green pistachio kernels, following a knowledge-based analysis and strict quality control (QC) to ensure the safety and taste of our pistachio paste.
So our pistachio paste retains the strong, natural, nutty taste, smell and all the health benefits of pistachios.
Note: Do not mistake Green Pistachio Paste for Brown Pistachio Paste which is made from Shelled Pistachios (Regular Pistachio Kernels) with their brown skin still on.
Some of the uses of Green Pistachio Paste:
- Confectionery: As a flavoring or filling for Chocolate confections, Truffles, Ganache, Cream & Butter fillings, Fruit tart fillings, etc.
- Patisseries & Dessert: As a flavoring for Bavarois, Cremes, Icing, Sauces, etc.
- Baking: Bread and Brioches, Croissant filling, Biscuits, Muffins
- Ice creams and Gelatos: As a flavoring
- Snacks: On top of apple slices
- Spreads: for sweet or savory pancakes and crepes such as dessert crepes with pistachio paste and honey
View Pistachio Products
Uses of Pistachio Ingredients
Below are some of the common uses of pistachios. Choose the ones that best fit your purpose.
- As a snack: pistachios either roasted or raw, toasted with oil or honey, or tossed with salt, provide a guilt-free substitute for junk food.
- As salad overtops: chopped pistachios can be sprinkled over salad (for example, lettuce or arugula), giving it a mouthwatering appeal and delicious taste.
- Ground into sauces: pistachio powder can be added to different sauces and dips, such as pistachio pesto sauce, pistachio romesco sauce, chardonnay pistachio sauce, pistachio butter, cranberry pistachio sauce, basil pistachio sauce, pistachio-yogurt sauce, and pistachio spread cream.
- Added to bread dough and pastry: pistachio powder or paste can supplement bread dough with proteins and vitamins and give it a thicker texture.
- In desserts: chopped pistachios are commonly sprinkled over or mixed with various kinds of dessert, including
- pistachio ice cream
- pistachio and cranberry white chocolate bark
- pistachio watergate cake
- salted chocolate pistachio shortbread
- pistachio drop cookies
- pistachio pie
- cranberry pistachio fudge
- pistachio cupcake
- chocolate, pistachio, and tahini truffle
- pistachio pie bars
- chocolate pistachio brownies
- pistachio oat squares
- pistachio gelato
Pistachio's Application Gallery
In the food industry
Chocolates
- pistachio tablet chocolate, pistachio milk chocolate, dark pistachio chocolate, pistachio gift chocolate, pistachio chocolate bar, chocolate coated pistachio, pistachio holiday chocolate, pistachio Santa chocolate use pistachio granules or pistachio splits.
Restaurants
- pistachio-based dishes and desserts including pistachio salmon with salsa greens, pistachio salads with figs and goat’s cheese, salsa di pestachi, courgetti salad with pistachio pesto are very common.
Energy bars
- examples of pistachio energy bars include: cranberry-pistachio energy bars, Pistachio raspberry energy bars (Vegan + paleo), gluten-free cardamom pistachio energy bars, citrus pistachio energy bars, and pistachio energy balls
In Bakery
- pistachio cookies, pistachio chocolate chips cookies
In Confectionery
- pistachio delights, pistachio cakes, pistachio Halva, pistachio baklava, glazed pistachio doughnuts, pistachio galette
Sausages
- Modern versions of sausages such as Mortadella are normally flavored with pistachio kernels.
In dietary
- Pistachio Kernels have many health benefits:
Pistachio kernel has all nine essential amino acids (the building blocks of proteins) that must be obtained from food, making it an important choice for vegans or vegetarians.
Pistachio kernel also contains fat-soluble vitamins A, C, E, and K, as well as different kinds of vitamin B (B1, B2, B3, B5, and B6) and vitamin K which is necessary for normal bone development.
Pistachio kernel is a natural source of minerals, including potassium, magnesium, calcium, copper, manganese, zinc and selenium.
Pistachio kernel contains high concentrations of poly- and mono-unsaturated fatty acids (e.g., oleic acid and linoleic acid) and a low concentration of saturated fatty acids, giving it cardioprotective effects.
Pistachio kernel contains several bioactive compounds known as antioxidants that stop fats from going rancid. These include cholesterol-lowering phytosterols, carotenoids, phenolic compounds, and γ-tocopherol.
Pistachio kernel has higher amounts of cholesterol-absorption-interfering phytosterols than other nuts.
The distinctive green color of the pistachio kernel comes from carotenoids lutein and zeaxanthin, which help protect the eye from oxidative damage or age-related vision problems.
In traditional dishes
pistachios are a common ingredient in many traditional dishes from an array of cultures. To give you a few examples:
In Persian cuisine
- not only Iran is a major producer of pistachios, but also pistachios are considered an important ingredient in many Iranian rice and chicken dishes (for example, Kufteh Pesteh, Persian Squash, and Pistachio Roast) and desserts toasted with saffron and lemon juice, or tossed with sea salt.
In Turkish dishes
- In many Turkish recipes, kernel pistachios are used as minced ingredients to add flavors to traditional sweets such as the honey-phyllo dessert baklava, or as topping on Turkish delight.
In Italian dishes
- Kernel pistachios are used commonly to add flavor to Italian pasta, noodles, or ground into a pistachio sauce.
In Indian cuisine
- Kernel pistachios have traditionally been a staple ingredient in Indian dishes such as rice puddings, pilafs, cookies, and a spiced pistachio fudge called pista barfi.
Quality Control (QC) Policy
Taking advantage of the fact that pistachios are grown in our country for thousands of years, and have been bred to produce the most delicious pistachios in the world, our company observes a strict Quality Control (QC) procedure promoted by a knowledge-based analysis strategy.
The production process is strictly controlled at several checkpoints:
Before production:
The first step of quality control (QC) begins when pistachios are still on trees. Our company performs an annual analysis of the farms and farmers in the region by taking samples of the gardens. We use a ranking system of the samples to grade the best farmers and orchards. Their profiles are kept in our archives and base our objective judgment of the farms.
The knowledge-based screening process helps us to have access to the best tree crops in the region in terms of physical characteristics (such as shape, flavor, and color), as well as microbial and chemical specifications (such as aflatoxin, mold, etc.) of pistachios. Accordingly, our source materials (raw pistachios) are chosen from the best tree crops that stand at the top of our ranking system.
During production:
The second quality control is when selected source materials are visually inspected for any signs of external contamination, physical damage, or stains. The source materials that get through our first and second checkpoints, will then go through a cracking process of hull and shell removal using hand and machinery tools. During this stage, care is taken to select only those pistachio kernels that are free of any external contamination (mostly aflatoxin) and physically undamaged, and have the sharpest natural mauve-colored skin. In addition, quality assurance guarantees that the final Shelled Pistachios Kernels retain their natural, fresh color to the best of possibility.
After production:
The quality control continues to avoid any discrepancies between client order and what is produced. Ready-to-use pistachio ingredients are cleanly packaged after production.
