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Common names

Pesteh (Persian)

Pistachio (English)

Pistache (French)

Pistazie (Germany)

Pistacchio (Italian)

Pistacho (Spanish)

Pista (Indian)

Contact information

Adderss:
Unit#E,2nd Floor No.55,Allameh Tower, North Allameh St, East Sarv St.kaj Square,Saadat-Abad Ave,Tehran, Iran

Post code :
1997855449

Tel:
+9821 - 22365723 +9821 - 22365724

Fax:
+9821 – 89774992

info@irandriedfruit.com

The Sex Life of the Pistachio

What happens when you put a male pistachio tree together with a female pistachio tree? Of course, little baby pistachios. Isn’t nature great? It may be surprising to learn that sex does enter into the life of the pistachio-not sex as humans know it, but certainly pistachio style sex.
Pistachios trees are dioeciously in nature, meaning that the sex of some trees is male and some female, and that both are needed for complete pollination. The female trees produce the nuts while the male produces the pollen.
Hmm, that seems not too unfamiliar from human procreation. One male tree is needed for every six female trees, a fact that could spark some interesting parallels, but, don't worry, we won't. Male and female pistachio trees are often grafted together to bring about pollination. The farmer also relies on the wind to aid in pollination in order for fruit to "set," or begin to develop.

Waverly Root, in his book, Food, expounds, almost with adoration, on the distinctive green color of the pistachio being responsible for its popularity throughout the centuries. Referring to food in general, he explains that, "It can please the palate without pleasing the eye, but if it also pleases the eye; it will please the palate even more.
Taste is a mysterious phenomenon, to which psychological factors contribute largely; one of those factors is color. It is probably most potent at the beginning of a meal and at its end. Color in hors d'oeuvres stimulates the appetite; color in desserts harmonizes with their gay, festive nature. One light-hearted color is lacking for desserts: green." The pistachio certainly fills the gap and lends its warm green hues to many desserts, especially pistachio ice cream, a long-time American favorite.

If you've never experienced the delightful tastes and textures of pistachios, begin with purchasing the fresh, raw nuts in the shell. Then simply pull apart the half-opened shell and enjoy. A hint of sweetness comes through the rich nutty flavor. The texture, if they're truly fresh, will have a distinct crispness. We, too, have to agree with Waverly Root that the pistachio's rich, slightly yellow-green color presents a pleasing invitation and beckons one to reach for another nut.
The pistachio tree bears a resemblance to an apple tree with its appealing round shape and a trunk that may be singular or multiple. Rather unique among nut bearing trees, pistachios grow in clusters like grapes, each nut enclosed in its own reddish-green hull instead of each nut growing singularly.
The female nut most commonly grown in California and revered for its large size is the Kerman, whose seed originally came from Iran.

Common names: Pesteh(Persian),Pistachio(English), Pistache(French) , Pistazie(Germany) , Pistacchio(Italian) , Pistacho(Spanish) , Pista(Indian)

Iranian Pistachio: Pistachio is one of the principal traditional export products of Iran and, since ancient times, has always occupied a special position in the foreign trade of the country. Thumbing back through the pages of history, we can observe that pistachio trees have existed since thousands of years ago, but were so rare that only the royal and rich families could possess some. Today the finest pistachio is native to Iran. In Kerman province, especially the region surrounding Rafsanjan city, more than 160000 hectares of land are under pistachio cultivation, and about 95% of the pistachio of the country is produced here. The ideal climatic conditions of this area, with abundance of sunshine and perfect soil for the growth of pistachio trees, gives the pistachio the most natural taste and flavour that no other type of pistachio can equal.

A natural snack for health-conscious individuals, Iranian pistachio constitutes an ideal ingredient in the preparation of a variety of dishes and sweets and is served during party receptions and family gatherings. Pistachio has the highest protein content and nutritional value, and is second to none in the world for its high energy content. It contains a high percentage of potassium, phosphorus, calcium, and all the essential amino acids. It is believed that the consumption of pistachio reduces the risk of heart attack and death from coronary diseases. To enjoy its unique taste , the pistachio nuts should be salted, roasted and eaten out of the shell. In the years following the Islamic revolution of Iran, from the view point of job creation and export earnings, pistachio has always been the prime non-oil export product of Iran. Consequently, changes that occur in the international market of this product have a profound effect on the economy of the country.

During the last decade, the global production of pistachio has increased by 90% and some of the main reasons for this , in Iran and the USA, are the employment of new cultivation lands, effective pest and disease control and the prevention of wastage of the product. Iran not only produces the finest variety of pistachio, but can also boast to be the highest producer of this product with an annual average output of 130000 tons during the past several years. In the previous year, the pistachio production in Iran amounted to 113000 tons and it has been forecasted that the production would increase by 50 percent in the coming five years. While during this same period, the global production of pistachio is expected to reach 400000 tons.

Choosing and using pistachios: Usually presented ready to eat, with their distinctive spilt shell revealing the delicate purple skin and pale green flesh, pistachios are irresistible.
No preparation is needed. Simply buy them roasted as an accompaniment to other foods, or roasted and lightly salted as a sophisticated snack.
Unlike the heavier feel of other nuts, Iranian pistachios have a light, crisp texture and a fresh, satisfying taste. Immediately recognisable for their subtle flavour, they complement rather than overpower other food and drink.

Availability:There are two different types of Iranian pistachio, round and long. They range in size from 18 to 32 nuts per 28 grams(1 oz).

Pistachio, Nutrition and Health: Iranian pistachios are an excellent source of many nutrients, including potassium, phosphorous, calcium, protein, vitamins, minerals and amino acids essential for good health.

Iran pistachio
Iran long akbari pistachio
Iran round pistachio
Iran long ahmad aghaee pistachio
Iran kale ghouchi pistachio
Iran badami pistachio
Iran green kernel pistachio
Iran natural kernel pistachio
Iran roasted and salted pistachio
Iran long badami pistachio

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