The cultivated pistachio, Pistacia vera L., is a member of the
cashew family, which also includes mango and poison ivy, oak and
sumac. Native to Asia Minor, forests of trees historically grew
wild in the high desert regions from Lebanon across Iran and beyond,
an ideal climate because the fruit required long, hot summers for
maturation and was drought resistant. The pistachio has been cultivated
for centuries and considered a delicacy since the beginning of recorded
history.
Pistachios were introduced to California by American traders in
the late 1880s, but commercial planting did not begin until the
mid-twentieth century in large part due to lack of good cultivars,
cultivation experience and mechanical harvesting technology. The
U.S. pistachio industry was given a boost when all importation from
Iran was stopped in the late 1970s. The Turkish product is considered
the world’s best tasting pistachio.
Description:
Bedemco offers two types of pistachio nuts, selected for quality
to meet the distinctive needs of the market and offered at the most
competitive prices. From Turkey, the Antep variety is a premium
nut with a distinctive, sweet pistachio taste, similar to wild varieties
that grow throughout Asia Minor. Its shell is brown in color, and
is the nut of choice among connoisseurs. The U.S. pistachio is a
larger nut with a milder taste. Its shell is ivory in color. Pistachios
used to be dyed red to attract attention to the product, and to
cover natural stains on the shells. However, this practice has been
fading.
Pistachios provide a rich source of essential nutrients, fiber
and protein. Like all nuts, they are relatively high in monounsaturated
fat, which has been shown to lower blood cholesterol, and are low
in saturated fat, while containing no cholesterol. Pistachios are
loaded with potassium, thiamine (B1), vitamin B6 and iron, and are
also a good source of calcium. The nuts are a fun and healthful
snack, and increasingly being used in the production of high quality
confections, bakery products and ice cream.
Harvest:
Pistachios grow on trees in grape-like clusters, and are encased
in outer skins or hulls. When they ripen, the hulls turn rosy pink
and the shell within splits naturally, indicating that they are
ready for harvest. This normally occurs in late summer. During processing,
the nuts are hulled, dried and sorted for packaging.
Types & Sizes:
Turkish Antep Inshell
Shelled Kernels
Diced Pistachios (1-2 to 4-8 mm)
Caramelized Kernels (dices coated with sugar and caramelized)
Pistachio Paste
Origin: