PISTACHIOS
Pistachios
ROASTED PISTACHIOS
ROASTED PISTACHIOS
SALTED ROASTED PISTACHIOS
The pistachio tree typically grows to a height of about 4-5 metres, featuring an ashen-grey bark and a broad canopy. Having ancient origins, the pistachio tree hails from Syria. The name “pistachio” comes from the Persian “pesteh” and the Arabic “fustaq”, both onomatopoeic terms that imitate the sound of the shell cracking open when the pistachio is ripe. Pistachio trees blossom from April to May and need protection from frosts during this period. Harvesting takes place from late August to October, with trees yielding fruit every two years. To manage this cycle, plantations are established at different times and locations to ensure yearly harvests. Once the fruit and its shell have finished growing inside, the kernel begins to swell, gradually building internal pressure. In about six weeks, the shell cracks open, revealing a single elongated seed, which is light green in colour. Pistachios thrive in well-drained, sunny soils and flourish in regions with cold winters and long, hot summers. They are resilient to drought and thrive in dry, hot summers, but dislike excessive humidity. Mild winters or heavy rainfall during pollination can reduce the crop yield.
Pistachios provide oil used in baking and cosmetics for its moisturising properties. Throughout history, pistachios were treasured as a precious and sacred fruit, often offered as gifts to priests and rulers. They were also valued by ancient Assyrians, Persians, and Greeks for their medicinal properties.
Try having pistachios as a snack or appetiser.
The USA leads global pistachio production [Faostat, 2022], followed by Iran and Turkey. In Italy, pistachios thrive in Sicily, particularly around Catania, Agrigento, and Caltanissetta. Turkey focuses its pistachio cultivation in the southern and southeastern regions. The pistachio fruit is small and elongated, with a light greenish seed. The calibre of the pistachio is given by the number of fruits contained in one ounce (28.35 g) and is broken down as follows: 20/22, 22/24, 24/26, 26/28, 28/30, 30/32. In Spain, pistachios are predominantly grown in the central region of Castilla-La Mancha. Pistachios come in numerous cultivated varieties. For instance, Kerman is known for its mid-early cycle and late blooming.
Its light green fruit is of medium size. Lost Hill, slightly larger than Kerman, and Larnaka, with its small to medium size and elongated dark green shape, offer a variety of choices. Sirora, originating from Australia, blooms in early April, while Mateur, from Tunisia, boasts robust reproductive capabilities and medium-small purple-green fruits. Kastel, known for its moderate reproductive capacity, yields medium-sized, elongated, vibrant green fruits.
Econoce sources its roasted and salted pistachios from Spain, offering a selection that includes Kerman, Lost Hill, Larnaka, Sirora, Mateur, and Kastel varieties.
Nutritional values may vary slightly depending on the type of pistachio, but all are excellent from a nutritional standpoint.
VNR, which stands for Nutrient Reference Values, represents the daily amount recommended by the Ministry of Health for each nutrient. It is important to note that 100% NRV is not the maximum intake, but rather the minimum recommended amount to stay healthy.
The Italian Society of Human Nutrition (SINU) recommends consuming 30 g of nuts daily.
A varied and balanced diet, combined with an active lifestyle, forms the foundation of your wellbeing. The information provided is for informational and educational purposes only. If you have a medical condition you should always consult your doctor.
Nutrition declaration | Average Values for 100 g: |
Energy | 2428 kJ / 586 kcal |
Fat | 46 g |
of which saturates | 5,6 g |
Carbohydrate | 17 g |
of which sugars | 7,7 g |
Fibre | 10 g |
Protein | 21 g |
Salt | 1,5 g |
Vitamina B6 | 1.1 mg – 79% *NRV |
*NRV: Nutrient Reference Value.
Vitamin B6 contributes to the reduction of fatigue and fatigue.
Protein contributes to the growth and maintenance of muscle mass and helps maintain normal bones.
Organic pistachios should be stored in a cool , dry place, away from sources of heat and moisture. They can be stored at room temperature during the winter when temperatures are cooler, but it is advisable to store
them in a refrigerated environment during the summer, as higher temperatures accelerate product deterioration.
Glass has proven to be the best material for storing pistachios (and nuts in general) because it is resistant to chemicals and gases, and it provides excellent insulation.
Coloured glass is preferred as it blocks certain light wavelengths , including ultraviolet light, helping to preserve the product’s nutritional and flavour qualities. Proper closure of the container is also important: an airtight seal prevents excessive oxygen exposure, which can cause the pistachios to become rancid due to lipid oxidation.
September 2024
