The English name pistachio is derived from “Pisteh”, which is a Persian name. Also known as the green almond.
Pistachio nuts are intertwined with Iranian culture and are actually present in all facets of Iranian life. pistachio nuts get a mention in all Iranian literature, stories, beliefs, traditions and rituals such as Norooz (New Iranian Year) and Yalda festival are even consumed in weddings and funerals.
There is no doubt that Iranian pistachio has the best taste and maximum nutrition. The special climate of Kerman province is the only best place for growing pistachios.
Iranian pistachios offer various advantages that set them apart from other types of pistachio in the world. Higher meat content offers better value for money. Iranian pistachios have a world-famous taste that is unrivalled. This taste advantage is enhanced by roasting Iranian pistachios at higher temperatures, made possible by higher unsaturated oil content. This high temperature roasting eliminates any bacterial contamination, which may be present in raw product.
Kalle Ghoochi is one of the most important commercial cultivars, second only to Fandoghi cultivar, in terms of importance and the area under cultivation. Kalle Ghoochi pistachios are also known as Jumbo pistachios. Jumbo is large and round pistachio, and it has its own special flavor. The relatively high yield and its large and hazelnut shape fruits are among the main factors of selection and expansion of this cultivar. Kalle Ghoochi has stronger branches compared with Fandoghi cultivar. It is also more sensitive to water and food shortages. In most of the years, due to early flowering, especially in cold areas, there is a risk of spring frost.
Round pistachio, which is also known as Fandoghi pistachio, is one of the most significant pistachio cultivars, very famous, and compatible in most pistachio growing regions. This type of pistachio is called Fandoghi because it looks like hazelnut in terms of size; actually, Fandogh means hazelnut and Fandoghi means something which looks like a hazelnut. These pistachios are also known as Ohadi pistachios. Fandoghi or Round pistachios are more popular than other types of pistachios because of their colorful appearance and delicious taste. They are small in size, slightly larger than hazelnuts; therefore, the number of pistachios per kilogram is higher, which makes them more than the other types.
In this cultivar, fruits are almond shaped and large, compared with Kalle Ghoochi and Fandoghi pistachios, with white skin, while the kernel of this pistachio is red. It has an excellent taste, and in terms of taste, it is the most delicious type of pistachio. These characteristics have made Ahmad Aghaei pistachio one of the finest known pistachios. Ahmad Aghaei is a medium-sized, white, and top-notch pistachio. The average size of this product increases the number of pistachios per kilogram. Therefore, if you have a party or ceremony where you think your pistachio consumption is going to be high, this type of pistachio could be a good option for you.
Akbari Long Pistachios can be considered the longest and largest pistachio cultivar, and it is even longer than Ahmad Aghaei pistachio. It is one of the well-known commercial cultivars of pistachio, and it has the highest economic value among the various pistachio cultivars. The pistachios produced by this cultivar are almond-shaped, long, and large. Akbari pistachio is one of the most important commercial cultivars among luxury nuts. This type of pistachio is mostly harvested in Khorasan, Rafsanjan, and Sirjan.
Raw Pistachio Kernels are shelled, whole nuts without the addition of salt, sugar, oil, or fat. Earthy and creamy in flavor, pistachios are firm and crunchy in texture; ideal for baking and cooking applications, or for topping foods.
Peeled Green Pistachio Kernels are shelled and peeled pistachios. Peeled to reveal their brilliant emerald green flesh and delicious natural flavor. These peeled pistachios do not contain the addition of salt, sugar, oil, or fat. Earthy in flavor, pistachios are firm and crunchy in texture; ideal for baking and cooking applications, or for topping foods.
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