Pistachio Prestige: Why Iranian Pistachios Are a Cut Above the Rest – Tavazo USA (2024)

FAQs

Pistachio Prestige: Why Iranian Pistachios Are a Cut Above the Rest – Tavazo USA? ›

The Uniqueness of Iranian Pistachios

Truly, what makes them so delicious? The main reason is the high content of unsaturated fat (healthy fats for human body) in Iranian pistachios. This is due to the proper cultivation condition in Iran and the high-temperature difference between day and night.

American pistachios are more uniform in size because of strict grading standards. Iranians have a higher percentage of non-split nuts due to long-term drought. American orchards are irrigated, yielding a high percentage of plump nuts with the desirable split shells.

Akbari, Ahmad Aghaei, Kalleh Ghouchi, and Fandoghi are among the most delicious types of pistachios.

One of the main reasons is that pistachio trees take more than a decade to start bearing fruits after being planted. The most fruit a tree can produce in a year is about 50 pounds, and they only produce that peak weight every other year.

Pistachio nuts are considered one of the most luxurious nuts. Pistachio price varies depending on the quality of the pistachio. Since Iran is the most famous country for exporting the best pista, Iranian pistachios are expensive. Green-peeled pistachio kernel is known as one of the most expensive pistachio types.

Pistachios are a very nutritious food. They offer several health benefits, especially for the heart, gut, and waistline. Regularly eating pistachios may help improve health and wellbeing. But people should stick to plain, unsalted pistachio nuts in their shells and avoid eating more than 1 oz a day.

Look for split shells and vivid green color.

When selecting pistachio nuts in their shells, always look for nuts that are split open at one end. If the pistachios you are buying are wholly shut, then aside from being difficult to open, this could be a sign of immaturity, and the nut within may be bitter and bland.

The tree nuts also utilize lots of water. According to The Gainesville Sun, they require 1.1 gallons of water per pistachio. Farms will pay a higher water bill to produce pistachios, leading to higher price points at the grocery store.

The green pistachio of Bronte DOP is the most valuable and famous variety of pistachio in the world.

Why are pistachios not red anymore? ›

But pistachio imports slowed due to relations with Iran in the early 1980s, and in response, there was a growth in American pistachio producers. Thanks to mechanized harvesting that sped up the drying process and the lack of shipping, the shells no longer had the unsightly stains or the need to be red.

On a darker note, pistachios that are not processed or harvested properly are not suitable for human consumption. Aflatoxin, a chemical which can cause cancerous mold, has been found in some mistreated pistachios and has led to breakouts of disease in some parts of the world.

In the 1970s, red pistachios were being imported from Iran, where a particular producer was dyeing his pistachios red to differentiate his product from those of his competitors and hide imperfections on the shells.

To start, pistachios grown in the US produce slightly larger nuts. The Turkish variety grows inside of a darker, more slender, and elongated shell. Though the shell doesn't open as far as the US variety after roasting, the sweet and robust taste of the Turkish pistachio is highly sought after around the world.

Kerman Province in Iran is famous for producing the best and the highest quality pistachios in Iran. Iran is the second-best exporter of pistachio in the world. Iranian pistachios are a great source of healthy fats, anti-inflammatory traits, fiber, protein, antioxidants, and various nutrients including vitamin B6.

Origin of Pistachios. The pistachio is native to Central Asia, in the area that encompasses Iran and Afghanistan. There is evidence that people ate pistachios in this region as far back as 6750 BC in Uzbekistan.