Preparation, uses, and tips
Pistachios are a popular snack food and are used to make a variety of sweet and savory
foods, from ice cream to pâtés.
Pistachio nuts are especially popular in Indian and Mediterranean cuisines. To remove the
brownish skin, blanch pistachios in boiling water for about two minutes. Drain and cool
slightly, then rub off the skins while still warm.
Buying and storing tips
Pistachios are available roasted and salted in their shells, which are often dyed red to
accentuate their naturally pinkish hue. Shelled pistachios are available in vacuum-packed jars
or cans.
Varieties
A member of the cashew family, the
pistachio nut comes from the pistacia plant, one of among nine species of aromatic shrubs and
trees. The variety that produces edible pistachio nuts is the Pistacia vera.
Pistachios are cultivated in central Asia, the Mediterranean countries, the Middle East, and
the United States, especially in California.
Nutrition Highlights
Pistachios (raw), 30 nuts (18g)
Calories: 99
Protein: 3.68g
Carbohydrate: 5.25g
Total Fat: 7.7g
Fiber: 1.8g
*Good source of: Vitamin B6 (0.31mg ), and Thiamine (0.157mg)
*Foods that are a “good source” of a particular nutrient
provide between 10 and 20% of the Recommended Daily Value.