Chopped Pistachios

History

The word 'pistachio' comes from the Arabic word 'fustaq' and the Persian 'pesteh': both names are onomatopoeic and resemble the sound produced by the shell as it opens when fully ripe. The origin of the genus Pistacia can be traced back to the tertiary era, thanks to the discovery of fossilized remains found on the island of Madeira. Other archaeological finds have revealed that pistachio had already been in use as food since 7000 BCE in Turkey. The spread of the various species to different areas has been confirmed, but if we limit ourselves to investigating the true Pistacia, this, it would appear, is actually native to Syria or even a much wider area including Asia Minor, Palestine and Turkmenistan.

According to legend, the pistachio tree was grown by King Nabuchodonosor in the Hanging Gardens Of Babylon for his wife Amytis. The cultivation of the pistachio is ancient; indeed, it is mentioned in the Bible, when it is said that Jacob sent several fruits in homage to the Pharaoh, including pistachio nuts (Genesis 43:11). The pistachio was known to the Assyrians, Persians and Greeks as a medicinal drug. Its cultivation developed in western Asia, where it was discovered by Alexander the Great in the third century BCE; the pistachio was then brought to Rome in 30 CE by Lucius Vitellius, governor-general of Syria, and later was spread across Spain by Pompey and Crassus. Marco Gavius Apicius includes pistachios in his classic recipe book of the Roman cuisine of the first empire. The pistachio distribution has been gradually extending across China, the Russian Caucasus, and over the past half-century the United States of America, where the plant was introduced by the 'Office of Foreign Seeds and Plants Introduction'. Although pistachios were used in Italy from the beginning in various recipes, north of the Alps they were considered to be an expensive pastry ingredient. Only after the Second World War did the image of pistachios gradually change as they came to be appreciated as a popular snack. In the United States, they were usually coloured red to mask imperfections and attract consumer attention: 'a dozen for five cents' soon became a familiar slogan. 

The world's largest producer of pistachios is Iran with an average annual production exceeding to 230,000 tonnes, followed by the United States with approximately 110,000 tonnes, then Turkey, China, Syria, Greece, Italy, Afghanistan, Pakistan and India. In Iran, most pistachios are grown in the provinces of Rafsanjan and Kerman. Iran accounts for about 54% of all world production and has its largest market in western Europe. Imported mainly in the round variety, the Iranian pistachio is highly prized because of its excellent quality and taste. California, whose production accounts for about 22% of the world market share, produces a pistachio nut with characteristics that are substantially different from the Iranian one, with a lighter shell and without spots but much less tasty. The American Pistachio is consumed mainly in the home market, in the Far East and in eastern Europe. The third producing country, Turkey, with approximately 78,000 tonnes and a market share of 14%, possesses a variety very similar to the long Iranian, in that it is of medium-small calibre, of excellent quality, and has a delightful taste. Syria produces around 29,000 tonnes of excellent pistachios, which are consumed, however, almost exclusively in the home market, where the product is sold fresh and is used in the production of oil. The peculiarity of Syria is that its market is almost entirely closed, protected as it is by an import duty of 50%, which effectively prevents the entrance of the product from foreign countries. Greek production is about 9,000 tonnes per year, lower than domestic consumption, making it primarily an importing country. 

Source: 

Nutspaper “Pistachio" 1/2009 

Nutspaper "American pistachios" 1/2011 

https://it.wikipedia.org/wiki/Pistacchi 

The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor. 

Properties

According to our analyses, 100 g of chopped pistachios contain:

• Vitamin E (8.7 mg - 73% of NRV)
• Copper (0.71 mg - 71% of NRV)
• Vitamin B6 (0.99 mg - 71% of NRV)
• Phosphorus (464 mg – 66% of NRV)
• Potassium (960 mg – 48% of NRV)
• Manganese (0.85 mg - 43% of NRV)
• Vitamin K (31 µg - 41% of NRV)
• Magnesium (127 mg – 34% of NRV)
• Biotin (15 µg - 30% of NRV)
• Iron (3.4 mg - 24% of NRV)
• Zinc (2.1 mg - 21% of NRV)
• Selenium (10 µg - 18% of NRV)

Dose recommendations

Each package of 500 g of chopped pistachios contains about 16 portions of 30 g that provide: 

• 21% of the Nutrient Reference Value of Copper;
• 21% of the Nutrient Reference Value of Vitamin B6;
• 20% of the Nutrient Reference Value of Phosphorus. 

Individual needs vary by age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being. 

Affordable price

Affordable price means to us offering our clients chopped pistachios that everybody can enjoy.  
We want, on the one hand, to place the proper value on raw materials  in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing. 

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product. 

Not only that: by choosing large packs of chopped pistachios you are also contributing to the reduction in the use of plastic. 

Storage

You can store chopped pistachios in cool, dry places away from heat and moisture. Here are 4 useful tips: 

• The best way to store chopped pistachiosis in a refrigerated environment. Nuturally chopped pistachios can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay. 
• The ideal container for the storage of chopped pistachiosis glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.  
• The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria. 
• The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.