type of pistachio|Comparison of the best pistachio

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type of pistachio|Comparison of the best pistachio

type of pistachio

type of pistachio|Comparison of the best pistachio

Pistachios are produced in different countries such as Iran, Turkey, America, and Greece. Three countries are provided about 90% of world markets. Those three countries among the mentioned countries are Iran, Turkey, and America.

There are several differences between pistachios such as quality and appearance.

The pistachio kernels are also divided to some divisions such as A, B, C, D, E, F, H, and S. grade A contains the darkest green kernel with the highest quality whereas grade S includes the lightest kernel from yellow to green color.

Here we are compared Iranian pistachio with America and Turkish pistachios.

America produces high volume of pistachios but their pistachios flavor aren’t as delicious as Iran. Their pistachios have acceptable appearance due to basic processing and accuracy in sizing are high important for them

Turkish pistachios are better than American ones in flavor but Iranian pistachios are the best. Turkey produces less volume and their pistachios are small but pistachio kernels are greener than American type. Turkish pistachios don’t dedicate high competitive power in the world due to their low productions.

type of pistachio

Iranian pistachios are the best due to their quality and flavor. In comparison with American and Turkish ones, Iranian pistachios aren’t same in size but due to the high protein in them, the pistachio kernels are greener than Turkish types and they have unique flavor.

Iran and America have high productions and America produces above hygiene standards pistachios whereas Iran produces the most delicious pistachios. Therefore, they surpass each other with minor differences.

Iran is proud of its pistachio due to Iran is a main country where produces high qualified pistachios and they are rich in diverse pistachios which each pistachio has own especial characteristics.

In addition the Iranian pistachios are classified in to three types.




These Iranian pistachios are introduced in following.

Long pistachio: long pistachios are most produced in Khorasan Razavi and Kerman (Iran) and their sizes are from 26 to 38 which are called super long pistachios.

Round pistachio: this type is most produced and most exported from Iran. Their sizes are from 28 to 40.

Jumbo pistachio: these pistachios are the largest ones which are produced in Iran. They have reasonable prices due to their high production volume. Their sizes are from 20 to 28.

type of pistachio

Despite of the tips which are presented above, harvest condition is another factor. Recent droughts effect on pistachio sizes. So, the climate and the season are two important elements in harvesting.

The harvesting time is a factor of high qualified pistachio.

The harvesting time is classified into five groups which are indicated below.

Very early


Medium clay

Late ripening

Very late ripening

Another factor is the flowering time that is mentioned in following.

  • Early flowering that the flowering period is 13 days
  • Medium flowering
  • Late flowering that the flowering period is 11 days

The pistachio forms are separated into three groups.

The first group is the natural opened shell. It is happened when the kernels are in the biggest size.

The second group is opened shell mechanically. When the kernels aren’t fully ripe and they are small so they are opened artificially by machines.

The third group is hard shell. These pistachios are closed and the kernels don’t have big size so this group same as previous group are opened artificially by machines.

Cracking the pistachio open is pleasant for some people and they enjoy opening either open pistachios naturally or closed pistachios whereas some other people would prefer unshelled pistachios due to they are easy to use.

read more: 10 important benefits of pistachios

The second matter is raw and roasted pistachios. Both forms are pleasant to consume but roasted pistachios have less nutrients contents and may hurt your healthy diet. On the other hand raw pistachios have bacteria but no worries because they are less danger.

Pistachio kernels are the edible part that can categorized in to three categories.

  • Normal pistachios which are ripe and their shells are cracked easily.
  • Kaal pistachios which aren’t fully ripe and kaal pistachios are the best type to export due to fabulous flavor and the darkest green kernels.
  • Peeled pistachios which are derived from Kaal pistachios because their shells are removed then became dry in the sun.

There are some products based on pistachios that some of them are named below.

  • Pistachio paste
  • Pistachio powder
  • Pistachio oil

To explain the words above, the first product is pistachio paste which is made fully from kernels and it is healthier than butter because it contains pistachio oil during production process.

The second product is pistachio powder which is made by pistachio shells and you can use it in cuisine to give the incredible flavor.

Pistachio oil is the third product which is used as lotion or serum due to it includes nutrients such as vitamin E, saturate and mono-saturate fats, and Omega 3 fat acids. It is used in cuisine and gives the nutty flavor to the dishes.

To sum up, pistachios are healthy snacks which contain lots of nutrients and according above you can select the best of them depend on your wish and you can use pistachios products to obtain pistachios nutrients.

How many pistachios should we consume per day?

Despite of all their benefits, you’d better consume enough and thirty to forty five is useful or even essential per day for healthy people or people who aren’t allergy to them.

How can we distinguish fresh pistachios?

The fresh pistachios have some features such as having white shells, having the same shapes and colors, being free from worms and pests, etc.

What properties do they have for women?

All pistachios have B6, copper, and Iron so it improving anemia, preventing premature aging, and improving digestion.

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