Where are pistachios grown the most?
It's uncertain where pistachio nut trees originated, but possibly in Central Asia. Growing pistachio trees commercially for nut export occurs primarily in Turkey, Iran, Afghanistan, Italy and Syria where the arid climate is optimal for growth.
Origin: The pistachio tree is native to western Asia and Asia Minor,from Syria to the Caucasus and Afghanistan. Archaeological evidence in Turkey indicate the nuts were being used for food as early as 7,000 B.C. The pistachio was introduced to Italy from Syria early in the first century A.D.
- Pistachios are grown on trees and have naturally tan shells. The kernels inside the shells are a greenish tan. They get their greenish coloring from chlorophyll. Chlorophyll is a natural pigment that gives leaves their green color.
- Pistachio trees grow best and produce the most nuts in an arid semi-desert climate with long, dry, hot summers, low humidity and cool but not frigid winters. During the growing season, pistachio trees thrive on heat. Summer temperatures of around 37 degrees Celcius produce large quantities of the best nuts.
- Tree nuts include, but are not limited to, almonds, Brazil nuts, cashews, chestnuts, filberts/hazelnuts, macadamia nuts, pecans, pistachios, pine nuts, shea nuts and walnuts. Tree nut allergies are distinct from peanut allergy, as peanuts are legumes, whereas a tree nut is a hard-shelled nut.
Pistachio shells typically split naturally prior to harvest, with a hull covering the intact seeds. Like other members of the Anacardiaceae family (which includes poison ivy, sumac, mango, and cashew), pistachios contain urushiol, an irritant that can cause allergic reactions.
- there is NO way a person could chew pistachio shells. If you read the article correctly they're trying to tell you the action of shelling the nuts in front of you sloes down how many you eat at once instead of pre-shelled bowls of nuts.
- 1.5 ounces and 3 ounces — one to two handfuls per day of pistachios. You could very well eat more but these nuts have a fairly high caloric value – 400ish calories per 3 ounces.
- Pour this salt solution into a deep saucepan over high heat. Add about 8 to 10 cups of pistachios and stir until all water has evaporated and salt is deposited on the nuts. Spread nuts on a cookie sheet in a preheated 250 degree F. oven and roast 1-1/2 to 1-3/4 hours, depending upon taste preference.
Updated: 26th October 2019