Raw No Salt Shelled Pistachios
Estimated Inventory, 5 lbs : 12.42
This item was last sold on : 06/01/25
Description/Taste
Shelled Pistachios are consistently sized, approximately two centimeters in length, and have a teardrop shape with one bulbous end, tapering to a rounded point at the other end. The nut is bright green to brown, sometimes covered in pieces of thin, protective skin, and the surface is comprised of divots, grooves, and deep ridges extending the length of the nut. Shelled Pistachios have a semi-soft, dense, chewy, and slightly creamy texture. The seeds also have a mildly piney aroma and a sweet, nutty, and slightly tangy flavor with piney undertones.
Seasons/Availability
Shelled Pistachios are available year-round, with fresh Pistachios harvested in the late summer through fall.
Current Facts
Although Pistachios are considered nuts, they are actually the seed of a tree in the Cashew family, botanically classified Pistacia vera, closely related to sumac, poison ivy, and mangos. There are nine varieties of Pistachios harvested for human consumption worldwide, but the most common commercial variety is the Iranian Round Pistachio. Pistachios develop inside of a yellow-red drupe fruit that grows in clusters and resembles a small plum. As the Pistachio matures, the fruit's flesh splits open, alerting growers that the fruit is ripe and ready to harvest. The fruits are harvested, and the hulls and shells are removed. The remaining unshelled seed is sold as Pistachio meat. Pistachio trees can take up to a decade to produce fruit, but once they do, they can fruit for centuries, producing large crops every other year. Both male and female trees are required for pollination, which is achieved with the wind. One male tree can pollinate up to 30 female trees. Pistachio yield is highly dependent on climate. The trees require a hot, dry climate with moderately cold winters, with at least 1000 hours in below 45-degree Fahrenheit weather to reach the level of dormancy needed for good fruit production. The environment of Central California has proved perfect for the production of Pistachios, which were introduced to the area in the early 20th century. The nuts have thrived in this region of the United States, producing almost 50% of global demand. In addition to being a food source, Pistachios have historically been used as a textile dye and as a folk remedy for liver conditions in some cultures.
Nutritional Value
Pistachios contain high amounts of protein and unsaturated fats, which can help regulate cholesterol levels in the body. The nuts are also incredibly rich in vitamin B6, an essential vitamin that helps the body produce red and white blood cells and supports the body’s nervous and immune systems. Pistachios are also a good source of vitamins and minerals, including potassium, phosphorus, thiamine, manganese, and copper, a mineral that maintains blood vessels and connective tissues. The protein structure within Pistachios can cause an allergic reaction in some people, especially those with a peanut or tree nut allergy or those allergic to other members of the Anacardiaceae family like poison ivy, sumac, and mangos.
Applications
Shelled Pistachios, or Pistachio meat, are an ideal, low effort and high protein snack that can be roasted and salted or flavored with spices and aromatics to enhance their flavor. Pistachios can be used in a variety of sweet and savory applications. Their sweet and nutty flavor and creamy texture can be added to bread and muffins. They can also be ground and used as flour, blended into cream in place of milk in recipes, used to make vegan cheeses, ice creams, and yogurt, or combined with oil to create a delicious and vibrant nut butter. Chopped and crushed Pistachios can be used to garnish fresh salads, pasta, and desserts like tarts, pies, mousse, and more. Pistachios can be ground with fresh herbs like mint, parsley, and basil to create a creamy pesto or sprinkled over roasted root vegetables like carrots, parsnips, and beets. The nuts pair well with asparagus, arugula, turnips, lamb, pork, and beef, sweet ingredients like white chocolate, vanilla, caramelized sugar, and warm spices like cinnamon, cardamom, and nutmeg. The best quality shelled Pistachios are bright green when raw. They should be stored in an airtight container away from direct heat and light and used with three months for optimal freshness.
Ethnic/Cultural Info
Pistachios are a key ingredient in baklava, a popular Mediterranean dessert featuring thin dough layered with crushed Pistachios and syrup that has been enjoyed for over 2,500 years. The dessert's origins are not well known, but many believe the first form of baklava came from the Assyrian empire, around 800 BCE. In this recipe, layers of bread dough are stretched thin and baked with chopped nuts and honey. As trade grew in the region, Ancient Greeks were introduced to the delicacy and grew quite fond of it. Trade along the silk road continued to influence the recipe, adding warm spices like cardamom and cinnamon and sweet nectars like rose water. The version of baklava enjoyed today can be credited to the Ottoman Empire, beginning in the 15th century. The recipe was perfected in the Topkapi Palace kitchens a couple of centuries later and became a favorite of the ruling sultan at the time, who fed the pastries to his soldiers on the fifteenth day of Ramadan in what came to be known as The Baklava Parade, a parade that showcased the strength of the army. Turkey is the most well-known nation for producing baklava, but modern-day recipes feature thin sheets of dough called phyllo dough invented in Greece, where the pastry is also very popular. This dough helps make the confection lighter and more delicate. Traditionally baklava is cut into diamonds and topped with crushed Pistachios, but it is becoming increasingly more popular to cut the pastries into various shapes and flavor them with different types of syrups and nuts.
Geography/History
Pistachios are native to the Asian Minor region, including Turkey, Iran, Syria, and Lebanon, with archeological evidence showing that they have been enjoyed as a food source since 7000 BCE. They were a famous tree in the hanging gardens of Babylon during the reign of King Merodach-Baladan in 700 BCE, and by the first century CE, the nuts had reached Greece and Rome. Pistachios were a vital food source for early explorers and traders who snacked on the nuts and sold them along the Silk Road and through Levant trade routes. The high cost of the nuts made them an ingredient mainly enjoyed by royalty and the upper class throughout Europe. Pistachios were imported to the United States in the mid-1850s and gained popularity during the 1880s as more Middle Eastern immigrants entered the country. Cultivation of Pistachios in the United States began in the early 1900s when botanist William E. Whitehouse planted test plots of over 20 pounds of Pistachios collected from Iran. One variety proved to grow incredibly well in California. This variety was improved over the next few decades, and by the 1960s, the American Pistachio industry was flourishing. Today, California, Arizona, and New Mexico grow all commercial Pistachios in the United States, accounting for almost 50% of global supply, followed by Turkey and Iran. Shelled Pistachios can be found in the nut aisle of most supermarkets in the United States and Europe and in marketplaces in the Middle East.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Seneca Bar | San Diego CA | 619-588-2411 |
| Little Victory Wine Market | Carlsbad CA | 310-738-3380 |
| Joya Kitchen | San Diego CA | 619-255-5979 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| 31ThirtyOne by Deckman | San Diego CA | 619-495-9814 |
| Tahona (Bar) | San Diego CA | 619-573-0289 |
| Le Coq | La Jolla CA | 858-427-1500 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Crudo Cevicheria & Oyster Bar | San Diego CA | 619-313-9127 |
| Shorehouse Kitchen | La Jolla CA | 858-459-3300 |
| Donna Jean | San Diego CA | 619-392-0052 |
| Lofty Coffee Co-Encinitas | Encinitas CA | 760-230-6747 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| The Santaluz Club Inc - Bistro Kitchen | San Diego CA | 858-759-3150 |
| Secret Sister | San Diego CA | 619-281-0718 |
| The Barista Botanist | San Diego CA | 808-868-8639 |
| Wildflour | San Diego CA | 619-289-9240 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Lofty Coffee Co-Solana Beach | Solana Beach CA | 760-230-6747 |
| Alchemy Roasters | San Diego CA | 916-718-2606 |
| Nomad Donuts | San Diego CA | 619-431-5000 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Manna | Encinitas CA | 510-366-3057 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| The Crack Shack-San Diego | San Diego CA | 619-795-3299 |
| Puesto-Mission Valley | San Diego CA | 619-804-4217 |
| Waverly | Cardiff CA | 619-244-0416 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Sushi Gaga | San Diego CA | 619-808-1556 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Il Sogno Italiano | San Diego CA | 619-380-2652 |
| Monarch (Bar) | Del Mar CA | 619-308-6500 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| The Holding Company | San Diego CA | 619-341-5898 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Vulture / Dreamboat | San Diego CA | 858-342-3609 |
| Tavola Nostra Pizzeria E Cucina | San Diego CA | 619-921-4206 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Flora Cafe | Bonita CA | 619-339-6604 |
| 264 Fresco (Kitchen) | Carlsbad CA | 760-720-3737 |
| Parisien Gourmandises | La Jolla CA | 858-352-6552 |
| Craft House Fashion Valley | San Diego CA | 619-948-4458 |
| The Pearl Hotel Bar | San Diego CA | 877-732-7573 |
| Bica | San Diego CA | 619-669-5725 |
| Callie | San Diego CA | 619-947-9036 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Sycuan Casino | El Cajon CA | 619-445-6002 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Mesa College | San Diego CA | 619-388-2240 |
| Lofty Coffee Co.-Carlsbad State St | Carlsbad CA | 760-230-6747 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| Miho | San Diego CA | 619-365-5655 |
| Golden Door Bakery | San Marcos CA | 760-761-4142 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| The Lab Restaurant | Oceanside CA | 619-861-8299 |
| Communal Coffee | San Diego CA | 619-305-9525 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Two Ducks (Deliver Lion Share) | San Diego CA | 619-564-6924 |
| Black Radish | San Diego CA | 619-775-7412 |
