Pistachio

Pistachios are both the pistachio tree (Pistacia vera) and the stone fruit. The leafy pistachio trees belong to the plant family of the sumac family. They grow up to 300 years old, reach a height of 12 m and anchor with their roots to a depth of 15 m. There are female and male trees. Therefore, at least two woody plants are needed for fertilization. The wind spreads the pollen.

The original home of the pistachios is the Middle East. There is evidence of cultivation since ancient times. Currently the biggest producers are the USA, Iran and Turkey. Botanically speaking, the pistachio is a drupe. The stone core is covered by a fleshy, green layer. It has a hard, light-coloured skin that cracks open at the sides about a month before ripening. The core inside is surrounded by a reddish-brown seed coat and is yellowish or green in colour. In general, the greener the kernel, the higher its quality. 100 g of pistachio contains: fats 45 g, carbohydrates 28 g, fibres 10 g, various proteins 20 g. Pistachios are consumed raw or roasted.

Pistachios should be stored in a cool place and protected from moisture. Otherwise there is a risk of mold growth. At room temperatures, pistachio nuts may quickly become rancid.
Roasted nuts are sold shelled or unpeeled. Salted, they are a popular dish with multiple uses.

Cosmetics:Under the INCI label "Pistacia vera seed oil", pistachio oil is used in cosmetic formulations. It acts as an emollient.

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