Use

Torrone, nougat, Mozart balls: Without the fine spicy taste and the appetising green colour of the pistachio, we would have to do without these delicacies that appeal to all the senses. Chopped pistachios are not only a tasty ingredient and a sought-after decoration for cakes and tarts. Pistachios taste good in rice pots and with vegetables, roasted they are a valued enrichment for muesli. The pistachio is also the savory part. Mortadella and other sausages give them an appetizing appearance, a savory, nutty taste and a crunchy bite. However, the majority of pistachio production is sold as a salty variant.

Production

The pistachio genus has a single variety that produces edible stone fruits. The pistachio tree (bot. Pistacia vera) belongs to the sumac family. It reaches a height of up to 15 metres. However, the pistachio is usually kept smaller for the purpose of more convenient and efficient harvesting.

This tree does not make great demands on the soil. Due to its extensive root system, which can extend to a depth of 15 m, it also thrives in desert-like areas. Only a climate with a warm spring is a prerequisite for the crop yield. The flowers are extremely sensitive to cold. The age of this tree is up to 300 years. However, the pistachio does not always carry equally well. In the so-called fattening years there is an abundant harvest, in the following year there are few to no stone fruits.

As a dioecious plant, the pistachio depends on the close proximity of male and female specimens. The coveted fruits develop on the panicled inflorescences of the female flowers. The red-green, fleshy skin contains the nut kernel with its hard nut shell. The green, edible seed inside is protected by a thin seed shell.

Origin

As one of the oldest cultivated plants, pistachio is native to the Middle East. Wild pistachios were found early in Syria. Pistachio has been cultivated since ancient times. The green nuts were used as a remedy for toothache and even as a natural coloring. We obtain our high-quality organic pistachios from selected plantations in Turkey and Spain. They are fresh from the harvest, their spicy aroma, the intense green color and the crunchy bite make them something very special. Their above-average content of vitamin A and vitamin E contributes significantly to a healthy diet. Other valuable ingredients include calcium, magnesium and iron as well as the vitamins of the B complex.

Sustainability

Pistachio plantations make a significant contribution to landscape conservation in barren areas. In their protection, less soil is removed. Microorganisms and plant species diversity can flourish again in biologically run projects. Much attention is paid to the pistachio shells as heating material. The first combined heat and power plants are operated with this natural material. Pistachio wood is less suitable for making furniture. It plays only a minor role in exports. But regional craftsmen appreciate the colorful and beautifully grained wood. Commodities such as knife blocks, shafts for fountain pens and knife handles are not only sold at markets as holiday souvenirs, but are also sold beyond the country’s borders.

Harvest

When in September the fleshy skin of the pistachio bursts open and separates from the skin, harvest time has come. Tree vibrators accelerate the falling of the pistachios. They are collected, collected in containers on vehicles and taken to the processing plant. There the sheaths are removed from the core. The goods are dried and sold unpeeled, salted or pure.

Flavor

Yield

The main producer is Iran, followed by the USA, China and Turkey. A small part of the harvest comes from Europe, Greece and Italy.

Special feature

The World Conservation Union has the pistachio on the Red List. Cultivation in biologically managed projects is therefore a valuable contribution to species protection.