Pistachio: It is a kind of green and light nuts that make everything look happier. In some countries it is known as a happy or smiling fruit. In fact, when the hard shell opens, it takes on the shape of a smile. But this fruit has more properties than its good shape. Pistachio is a nutrient power plant, and even a world champion. The English name for pistachio is actually derived from Persian. Also known as green almonds. Pistachio is in fact mixed with Iranian culture and is present in almost all aspects of Iranian life. Pistachio plays an important role in all stories, literature, beliefs, traditions as well as ceremonies such as Nowruz and Yalda night. It is even used in weddings and funerals.
This fruit can be grown in very harsh climates such as very cold winters and very hot summers. This temperature in summer can vary between minus 15 degrees to 45 degrees Celsius, which is why desert areas are suitable for its growth. At present, Iran is at the top of the list of high quality pistachio producers with the production of 400,000 tons of pistachios. Research shows that more than sixty percent of pistachios are used in the production of ice cream and turmeric. Pistachios are also eaten roasted. This dried fruit has many health properties, one of which is lowering blood cholesterol in the body. Pistachios contain antioxidants that are good for skin cells. Most vitamin E is found in seeds that have several properties.
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Why Iranian pistachios?
At present, Iran is at the top of the list of pistachio producers with the production of several hundred thousand tons of quality products. Iranian pistachio has several advantages that distinguish it from competitors. There are four main types of pistachios for customers. In addition, the higher the meat content, the more valuable it is. The taste of Iranian pistachio is famous in the world. This taste gets better by roasting pistachios at high temperatures. Roasting pistachios at high temperatures eliminates any bacterial contamination that may be present in the product.
The following list describes the 5 major benefits of Iranian pistachios:
There are different types of Iranian pistachios, four of which have entered the world trade, which are: hazelnut pistachios (40% of pistachio orchards) – Koleghoochi (20%) – Akbari (15%) – and Ahmad Aghaei (12 Percentage). Each type of pistachio has its own properties and taste.
More brain size:
Iranian pistachios have more kernels than shells, which means that the buyer buys more kernels for the same amount of weight.
Due to the higher amount of unsaturated oil, Iranian pistachios have the capacity to be roasted between 160 and 180 degrees Celsius. Good roasting brings a unique flavor while destroying all the living bacteria of the raw fruit.
It is clear that being at a temperature of 120 degrees, as recommended by some experts, will not bring the above two advantages.
Over a long period of time, the superiority of the Iranian pistachio flavor has been proven for its consumers all over the world. All four types of Iranian pistachios have their own unique taste and distinctive properties.
Ability to buy and sell:
A large number of producers, buyers, exporters and importers of Iranian pistachios create conditions of intense competition in the market. As a result, fairer trade opportunities and the sale of Iranian pistachios are created. In the absence of excellent competition, the market may be priced and manipulated by influential players.
At present, the United States is the second largest producer of pistachios with 231,000 tons.
During the 1880s, pistachios imported to the United States became very popular, especially for Middle Eastern immigrants. After years of experimentation, the concept of American pistachio became a reality. The new crop spread across California in the 1960s and then into Arizona and New Mexico. American pistachios are very similar to Iranian pistachios but have a slight difference in quality, size and of course price.
Turkish pistachio is a variety of pistachios that originated in Turkey and now grows in Turkey and other parts of the world. Turkey is a powerful producer of pistachios and ranks third on the list. Turkish pistachio kernels are slightly smaller than other types of pistachios. This pistachio is known as Antep pistachio, which originates from the name of pistachio in Turkish.
Pistachios grown in the United States produce larger kernels. Turkish pistachio is also a little harder to open than other types because its skin is thinner, harder and longer and does not open much when dry and roasted.
The taste of Turkish pistachio is widely superior to other varieties (except the Iranian variety) and is more expensive than American pistachio. This pistachio has the sweetest and strongest taste among all types of pistachios. This feature is enhanced by roasting.