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Pistachio

Pistaschio1

Pistachio seeds were a common food as early as 6750 BC that shows Archaeology. The pistachio a member of the cashew family is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.

The top five pistachio producers are Iran, followed by the United States, Syria, Turkey and China. Iran is the world’s largest producer and exporter in pistachio industry and Iranian pistachio is considered the best in the world in terms of its taste and flavour.

Nutritional Value of Pistachio

A hundred gm of raw pistachios provides a whopping 557 calories. Nearly two-third of the calories is from fat, a fifth is from carbohydrate and just over a tenth is from protein. Nearly 90 per cent of the fat content is monounsaturated and polyunsaturated fat that, in small amounts, is good for the heart and blood vessels. Overall, the pistachio is low in sodium and cholesterol. The protein is rich in many essential amino acids that the body cannot produce on its own and must obtain in the diet

The nut is a great source of, thiamine, Vitamin B6, Vitamin A, folate, calcium, potassium, iron, and zinc.

We have several type of pistachio such as pistachio Fandoghi , pistachio Akbari , pistachio Ahmad Aghaee .
Round Pistachio (Fandoghi): These are the primary product for export. Available in sizes 26-28, 28-30, 30-32
Long Pistachio (Akbari): These are the most expensive and traditional. Available in sizes 20-22, 22-24
Long Pistachio (Ahmad aghaee): These are a favorite amongst people in Eastern Asia. Available in sizes 22-24, 24-26
Moisture: 2.5 to 6% Max.

Grades of kernel pistachios

  • AAA: ~95% whole + 5% split.
  • AA: ~90% whole + 10% split.
  • A: ~85% whole + 15% split.
  • C: ~70% whole + 30% split.