Pistachios

One of the oldest edible nuts on the planet, the pistachio nut is believed to have originated in the Middle East . The pistachio is native to the Asia Minor area, from the islands of the Mediterranean in the West to Iran in the east. Currently with 52% of the world production, Iran is the world's leading pistachio producer.

Although referred to as a nut, the fruit (what we call the “kernel”) of the pistachio is actually a drupe whose edible portion is the seed. This buttery, sweet, and delicate flavored kernel is naturally green and is covered with a fine, thin, pale brown skin that need not be removed before eating. The green color of the kernel is the result of chlorophyll, the same pigment that makes leaves green.

The pistachio is grown in clusters on trees that reach up to 30 feet high and often take up to 15 years to produce significant quantities of nuts.

Its semi-opened shell is a feature unique to the pistachio and this characteristic (singular morphology) is why people in the Middle East sometimes refer to the pistachio as the “smiling pistachio” and the Chinese call it the “happy nut”. In fact, this unusual shell negates the need for the nut to be shelled before it is roasted and salted. As the pistachio kernel grows, it naturally expands within the shell until it splits open.

Varieties

Pistachios are available in-shell, roasted and salted as well as shelled, unsalted (less common).

Pistachios are marketed primarily as in-shell nuts, due to the ease with which nuts can be opened without cracking. This accounts for 80% of pistachio utilization. The remaining 20% is marketed as shelled nuts, which are also sold fresh, or processed into cadies, baked goods, and ice cream. The nut husks are made into marmalade in Iran .

Storage

Store in an airtight container in a cool, dry place. Shelled pistachios will keep in the refrigerator for up to 3 months. For longer storage, place shelled or unshelled pistachios in and airtight container, seal, label, and date and freeze for up to a year.

The Power of Pistachios

• A one-ounce serving of pistachios equals 49-shelled nuts – more nuts per serving than any other nut
•   Pistachios are naturally cholesterol-free
•   Pistachios contain monounsaturated fat, similar to that found in olive oil, shown to lower both total and LDL, “bad” cholesterol levels and reduce heart disease risk. Up to 15% of daily calories should come form monounsaturated fat
•   Pistachios are especially rich in phytosterols, which are directly associated with lowering cholesterol levels, and may offer protection form certain types of cancer

References:

http://www.wholehealthmd.com
http://www.uga.edu
http://www.tis-gdv.de
http://www.settonfarms.com