Everything You Need To Know About The Salted Irani Pistachios

by Avadhesh Sharma SEO Analyst

The pistachio a native to the Central Asian countries including present day Afghanistan and Iran, is a member of the cashew family. The tree produces seeds which are generally eaten as food namely in the form of a nut. The various species in this genus differ from geographical location to location. Some members are small with a soft shell while others are hardier like the ones found in California.

Adaptability of the Plant

The pistachio tree is a desert type plant which can tolerate high saline soils. The plant is a very hardy plant and can even survive −10 °C in winter to a 48 °C in the summer. It can survive in such flexible conditions which means it can grow and survive in a variety of conditions. They require plenty of sunshine and a well drained soil.

But the plant does not do well in regions which are highly humid where the roots tend to rot in winter if they get too much water. The soil has to be well drained. Long and hot summers help the fruit to ripen properly.

Characteristics of the Fruit

The fruit is a drupe which contains an elongated seed which is its edible portion. The seed is typically thought of as a nut – a culinary nut not a botanical nut. The hard outer covering or the shell is cream coloured and the seed has a mauve coloured skin with a light green flesh which has a distinctive flavour.

Upon ripening the shell colour changes from green to autumn yellow and it splits open to reveal the seed. This phenomenon is known as dehiscence and when it happens, it happens with an audible pop. Every two years on an average each tree produces around 50 kgs or 50,000 seeds. This explains why the fruit or the nuts are so expensive.

Cultivation

The pistachio tree is a long lived tree; it possibly lives around 300 years which is a long time. The trees grow on orchards but it takes approximately 7 to 10 years to bear fruits. Production is biennial meaning harvest is heavier in the alternate years. Production reaches its peak point at around 20 years. Trees are regularly pruned to reap richer harvests.

Nowadays harvesting is done mechanically to shake off the drupes from the trees. It is mechanized to reduce stains which occur when harvesting it manually. After the seeds are hulled and dried, the pistachios are sorted according to their bearing. It means they are sorted on the basis of their being open or closed mouthed.

The ripe seeds are then roasted and processed. In 2019 Iran and the United States accounted for 74% of the global production of pistachios, with Iran in the leading position. Thus, we are able to procure the Salted Irani Pistachios from any superstore around town.

Consumption

The kernels are eaten whole either fresh or roasted as Salted Irani Pistachios. It is used in making of ice creams, kulfi, spumoni, pistachio butter, pistachio paste used in culinary items or in confectionery items like baklava, chocolate, halva, lokum or biscotti and in cold cuts like the mortadella. It is also used in salads, puddings and as a canned fruit or in whipped cream.

Nutritional Facts

It is a highly nutritious nut with 4% water, 45% fat, 28% carbohydrates and 20% protein. They are high on dietary fibre and various minerals like The Vitamin B group, calcium, potassium, carotenoids, phytosterols, folate and Vitamins E and K.

It reduces the risk of heart diseases, blood pressure and diabetes mellitus. It is considered a very safe food and is nowadays easily available with all leading Salted Irani Pistachios Suppliers.