Pistachio Resources

For detailed information to your pistachio questions visit The Western Pistachio Association and PistachioHealth.com.

With an antiquity of more than 10,000 years, the pistachio [pih-STASH-ee-oh; pih-STAH-shee-oh] is one of the oldest edible nuts on earth. Originating from the Middle Eastern countries of Iran, Syria and Greece, the pistachio belongs, like the cashew, to the family of the Anacardiaceae. The fruit of the pistachio differs from all other nuts because of its characteristic green color and the semi-opening of the shell, which in Iran is called the "smiling pistachio" and in China is called the "Happy Nut." This singular morphology makes the pistachio the only edible nut which does not need to be shelled for roasting and salting, serving as its own natural "wrapping" for easy consumption. Interestingly, the shells of some pistachios are colored red (with vegetable dye), which was initially done to cover imperfections on the shell.

Cultivated in California, Iran, Turkey, Greece and Italy, pistachios are marketed primarily in their in-shell form -- roasted and salted -- but they can also be purchased unsalted and shelled. They are mainly used as a snack, although because of their rich, buttery taste, they're perfect in salads, pasta and main dishes too.