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The pistachio, Pistacia vera in the Anacardiaceae family, is a small tree originally from Greater Iran which now can also be found in regions of Syria, Lebanon, Turkey, Greece, Tunisia, Kyrgyzstan, Tajikistan, Turkmenistan, India, Pakistan, Egypt, Italy, Uzbekistan, Afghanistan (
Cook with Pistachio
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The pistachio, Pistacia vera in the Anacardiaceae family, is a small tree originally from Greater Iran which now can also be found in regions of Syria, Lebanon, Turkey, Greece, Tunisia, Kyrgyzstan, Tajikistan, Turkmenistan, India, Pakistan, Egypt, Italy, Uzbekistan, Afghanistan (especially in the provinces of Samangan and Badghis), and the United States, specifically in California. The tree produces an important culinary nut. Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These species can be distinguished from P. vera by their geographic distributions (in the wild) and their nuts which are much smaller, have a strong flavor of turpentine, and have a shell that is not hard.
Highlighted compounds are flavor-active · click to view molecular profile
Hazelnut
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
pistachio extracts→ can be used →to control growth of microorganisms
application: foodsadditional_application: topical treatment for S. aureusspecific_microorganisms: some microorganisms
“The bactericidal activity of pistachio extracts could be used to help control the growth of some microorganisms in foods to improve safety and may find application as a topical treatment for S. aureus.”
pistachio nuts→ contained →aflatoxins
concentration: 15 to 259 microg/kg
“It was established that three samples of pistachio nuts contained significant levels of aflatoxins. The concentration of total aflatoxins in these three nut samples ranged from 15 to 259 microg/kg of sample.”
Aspergillus spp.→ increased →incidence of decay in pistachio nuts
condition: split hulls
“The incidence of decay caused by Aspergillus spp. (predominantly Aspergillus niger) was three times greater in the oldest early splits than in early splits formed in the period before harvest (no decay was found in normal nuts with nonsplit hulls).”
What science says
ingredient property
“Higher levels of β-sitosterol were found in Kιrmιzι variety”
Kιrmιzι variety of pistachio nuts→has higher levels of β-sitosterol→among the varieties studied
