Pistachio

Pistachios are the seeds of the pistachio tree. They’re usually green and slightly sweet when raw and fresh. They’re called nuts, but botanically pistachios are seeds. Archaeology shows that pistachio seeds were a common food as early as 6750 BC. The modern pistachio was first cultivated in Bronze Age Central Asia, where the earliest example is from Djarkutan, modern Uzbekistan.

main types of pistachio are:

· Round Pistachio (Fandoghi)

· Jumbo Pistachio (Kalleqouchi)

· Long Pistachio (Arbari, Badami)

· Elongated Pistachio (Akbari)

A single serving of pistachio has been found to be a good source of:

· Antioxidants. They have some of the highest levels of antioxidants, including vitamin E, of any other nut

· Vitamin B6 which helps the body process protein, carbs, and fat, and is an essential for keeping the brain and immune system healthy

· Protein. Pistachios have more essential amino acids (the building blocks of protein) than many other nuts, making them a great protein supplement and filling snack

· Dietary fibre. Pistachios are a rich source of dietary fibre, which contributes to gastrointestinal health

Pistachios have a rich, earthy taste, and while they aren’t quite as versatile as other nuts, they can be eaten in several ways:

· As a snack. Eating pistachios plain is arguably the most common way they are enjoyed, either raw or roasted either in-shell or shelled

· Over salads. Shelled pistachios (either whole or chopped) are often sprinkled over lettuce or arugula salads. They can also be puréed and mixed with oil and herbs to make a creamy salad dressing

· Ground into sauces. Ground pistachios are popular as a base for sauces and dips, like pistachio-yogurt sauce

· Added to bread dough. Ground pistachios can be added to bread dough to give it a thicker texture with extra protein

· In desserts. Chopped pistachios are commonly mixed into or sprinkled atop desserts like ice cream, cake, truffles, and pastries. Pistachio flavouring is also a common dessert ingredient—it is most well-known as the flavouring for pistachio ice cream and gelato, but it is very versatile and can be mixed into almost any dessert.