1. Ideal Growing Conditions

Iran benefits from a semi-arid climate that is perfect for pistachio cultivation. The hot, dry summers and cool winters in regions like Kerman and Rafsanjan provide optimal conditions for pistachio trees to thrive. The soil in these areas is nutrient-rich and well-drained, essential for producing high-quality pistachios with excellent flavor and texture​(ISNA).

Moreover, the country’s long history of pistachio farming—dating back over a thousand years—has allowed farmers to refine their techniques. This traditional knowledge, combined with ideal climatic factors, results in pistachios that are distinct in both taste and appearance.

2. Superior Flavor and Nutritional Value

Iranian pistachios are celebrated for their rich, earthy flavor, which is more robust than pistachios grown in other regions. The high fat content, particularly monounsaturated fats, gives these nuts a creamy texture and a deeper, more satisfying taste. Additionally, they are packed with essential nutrients such as protein, fiber, potassium, and magnesium, making them a healthy snack option​(The Hustle Newsletter)​(ISNA).

One of the unique qualities of Iranian pistachios is their natural drying process. Pistachios are often sun-dried in Iran, which preserves their natural flavors and reduces the need for artificial drying techniques, further enhancing their taste profile.

3. Diverse Varieties

Iran produces several well-known pistachio varieties, each with unique characteristics:

• Fandoghi: Small, round pistachios with a strong flavor. These are the most widely exported from Iran.
• Kalleh Ghuchi: Larger pistachios known for their size and delicate taste.
• Akbari: Long, slender pistachios with a sweet, delicate flavor.
• Ahmad Aghaei: Known for their bright green kernels and mild taste, often used in gourmet applications​(adda247).

This diversity of varieties provides consumers and chefs with different options, whether they prefer the bold taste of Fandoghi or the delicate sweetness of Akbari.

4. Natural Appearance and High Kernel Quality

Iranian pistachios are often recognized for their vibrant green kernels and naturally split shells. Unlike some pistachios from other regions that are mechanically split, Iranian pistachios usually split naturally during the growing process. This natural opening is seen as a mark of quality. Furthermore, the bright green color of the kernel, which is a sign of freshness and high quality, is prized in the culinary world​(adda247).

5. Traditional Farming Practices and Sustainability

Many Iranian farmers use traditional, sustainable farming methods that have been passed down through generations. This includes minimal use of chemical fertilizers and pesticides, which appeals to consumers looking for more organic and eco-friendly products. The care and attention given to the growth and harvesting of pistachios in Iran contribute to their superior quality​.

6. Cultural and Historical Significance

Pistachios have been a part of Persian culture for thousands of years. Historically, they were considered a delicacy by Persian royalty and were a staple in ancient trade routes. The deep cultural connection to pistachio cultivation in Iran means that farmers often take extra care to maintain the quality of their product​.

7. Competitive Edge in the Global Market

While Iran faces competition from countries like the U.S., which has become a major pistachio producer in recent years, Iranian pistachios remain competitive in terms of both price and quality. They are often more affordable due to lower production costs, despite sanctions and logistical challenges. Many international markets, particularly in Europe and Asia, still prefer Iranian pistachios for their superior taste and natural processing methods​.

The key differences between Iranian, American, and Turkish pistachios lie in flavor, size, processing, and fat content, with each country offering distinct qualities:

1. Iranian Pistachios: Known for their superior flavor, Iranian pistachios have a rich, aromatic taste, often attributed to the soil and climate in Iran. They contain a higher fat content, which enhances their bold, natural flavor. Iranian pistachios are typically minimally processed, retaining their natural colors without bleaching or cosmetic treatments. Their shell is usually beige with a pink blush, and they are popular in European and Asian markets​.
2. American Pistachios: These are larger and plumper than Iranian pistachios, thanks to strict grading standards in the U.S. American pistachios are milder in taste, with a firmer and crunchier texture. They also have lower fat content, which affects their overall flavor. Most U.S. pistachios are mechanically harvested and processed, including bleaching to achieve a uniform appearance. Despite their size advantage, American pistachios are often considered less flavorful due to the reduced fat content​.
3. Turkish Pistachios: Turkish varieties, like the famous “Antep,” are smaller in size and darker in color compared to Iranian and American pistachios. They are known for their intense, earthy flavor and high oil content, making them a favorite for snacking and in traditional desserts like baklava. Turkish pistachios have a firmer bite and are often used in Mediterranean and Middle Eastern cuisine​.

In summary, Iranian pistachios stand out for their robust flavor and higher fat content, making them a global favorite for gourmet cooking. American pistachios are favored for their size and uniformity but are milder in taste, while Turkish pistachios are prized for their strong flavor and smaller size, ideal for traditional dishes.

Conclusion:

Iranian pistachios are superior to those from other countries due to their ideal growing conditions, rich flavor, high nutritional value, diverse varieties, and traditional farming methods. The combination of these factors, along with Iran’s long-standing history of pistachio cultivation, has made Iranian pistachios a premium choice for consumers around the world. Despite rising competition from other producers, the unique qualities of Iranian pistachios continue to make them highly sought after in international markets.

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A Journey into the Heart of Iranian Pistachio Cultivation

The journey of the Iranian pistachio begins in the fertile soils of Iran’s pistachio belt, a region blessed with ideal climatic conditions for cultivating these exceptional nuts. Hot, dry summers and cold winters create the perfect environment for pistachios to thrive, imbuing them with a rich oil content that translates into an explosion of flavor and a smooth, velvety texture.

Over centuries, Iranian farmers have meticulously honed traditional cultivation practices, passed down through generations, ensuring the sustainability and environmental friendliness of their endeavors. From handpicking the nuts to sun-drying them naturally, each step is executed with care and precision, preserving the inherent goodness of these verdant gems.

Unveiling the Secrets of Iranian Pistachio Excellence

The exceptional quality of Iranian pistachios stems from a confluence of factors, including:

• Ideal Climate: Iran’s unique geographical location, characterized by hot, dry summers and cold winters, provides the perfect conditions for pistachio cultivation. This combination of extreme temperatures promotes the development of pistachios with a higher oil content, resulting in a richer flavor and smoother texture.

• Traditional Cultivation Practices: Over centuries, Iranian farmers have honed traditional pistachio cultivation practices, passed down through generations, ensuring a sustainable and environmentally friendly approach. These practices emphasize meticulous care, from handpicking the nuts to sun-drying them naturally, preserving their natural goodness.

• Varietal Diversity: Iran boasts an impressive array of pistachio varieties, each with its distinct characteristics. From the Akbari, known for its elongated shape and sweet flavor, to the Kalleh Ghouchi, prized for its large size and intense sweetness, Iranian pistachios offer a symphony of flavors to tantalize the senses.

A Tapestry of Flavors: Unveiling the Varieties of Iranian Pistachios

Iran’s pistachio repertoire is a symphony of flavors, boasting an impressive array of varieties, each with its distinct personality and culinary appeal.

• The Akbari, known for its elongated shape and sweet, nutty flavor, graces fine dining tables and gourmet creations.

• The Kalleh Ghouchi, prized for its large size and intense sweetness, adds a touch of indulgence to desserts and pastries.

• The Fandoghi, distinguished by its petite stature and delicate crunch, brings a playful element to salads and snacks.

A Nutritional Powerhouse: Unveiling the Health Benefits of Iranian Pistachios

Beyond their captivating taste, Iranian pistachios are nature’s bounty of health benefits, offering an array of nutrients that nourish the body and promote well-being.

• Heart Health Champions: The abundance of monounsaturated and polyunsaturated fats in Iranian pistachios helps lower LDL (bad) cholesterol while increasing HDL (good) cholesterol, contributing to a healthy heart.

• Diabetes Management Allies: With their low glycemic index and high fiber content, Iranian pistachios play a significant role in regulating blood sugar levels, making them an excellent choice for individuals with diabetes or prediabetes.

• Weight Management Partners: The protein and fiber in Iranian pistachios promote satiety and help control appetite, making them valuable allies in weight management strategies.

• Antioxidant Guardians: Iranian pistachios are rich in antioxidants, including vitamin E and lutein, which protect cells from damage caused by free radicals, potentially reducing the risk of chronic diseases.

Global Recognition: A Mark of Excellence

Iranian pistachios have garnered international acclaim, establishing themselves as the benchmark for pistachio quality. Their superior taste, nutritional value, and consistent supply have made them a sought-after delicacy in discerning markets worldwide.

In 2019, the United Nations’ Food and Agriculture Organization (FAO) recognized Iran’s Kerman Province as a Globally Important Agricultural Heritage System (GIAHS) for its unique pistachio cultivation practices and the economic and cultural significance of pistachios in the region.

Conclusion: A Culinary Treasure for the Discerning Palate

Iranian pistachios stand as a testament to the country’s rich agricultural heritage and commitment to producing the finest pistachios in the world. Their unparalleled quality, exceptional taste, and abundance of health benefits have captivated the hearts and palates of discerning consumers worldwide, solidifying Iran’s position as the undisputed king of pistachios.

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It’s the bright-green nut that makes everything look cheerier. In some countries, it is also known as the ‘smiling’ or ‘happy’ nut – indeed, when the hard casing splits, it can look like a smiling face. But this is a nut that offers more than good looks. It’s a nutritional powerhouse, and even a world champion!

The English name pistachio is derived from “Pisteh”, which is a Persian name. Also known as the green almond. pistachio nuts are intertwined with Iranian culture and are actually present in all facets of Iranian life. pistachio nuts get a mention in all Iranian literature, stories, beliefs, traditions and rituals such as Norooz (New Iranian Year) and Yalda festival are even consumed in weddings and funerals.

This dry fruit can be cultivated in severe weather conditions such as coldest winters and hottest summers. the temperature can range from -15 degrees to 45 Celsius in summer  that’s why desert areas are suitable for growth.currently Iran tops the list with the high quality production of 472,097 metric tonnes. research has found that 60% of overall pistachio is used in ice creams and kulfi, also served in roasted in salted form of nuts. This dry fruit has several health benefits one of them is cholesterol reduction from human body.They contain antioxidant which are good for skin cells, largest amount of vitamin E is also present in seeds which has several advantages.

Why Iranian Pistachio?

currently Iran tops the list with the high quality production of 472,097 metric tonnes. Iranian pistachios offer various advantages that set them apart from competitors. Greater choice is offered to customers through four main commercial varieties. Additionally, higher meat content offers better value for money. Iranian pistachios have a world-famous taste that is unrivalled. This taste advantage is enhanced by roasting Iranian pistachios at higher temperatures, made possible by higher unsaturated oil content. This high temperature roasting eliminates any bacterial contamination, which may be present in raw product. The following list details the five major advantages of Iranian pistachios:

Variety 

There are many different varieties (cultivars) of Iranian pistachios. The following four go into international trade: Fandoghi (40% of pistachio orchards), Kalleh-Ghouchi (20%), Akbari (15%) and Ahmad-Aghaei (12%), with the last two on the rise. Each variety has its own differing properties and flavor.

Higher Kernel to In-Shell Ratio

  Iranian pistachios have a high kernel to in-shell ratio, meaning you are buying a higher amount of the edible kernels for the same amount of pistachios you buy.

Roastability 

 Due to their higher unsaturated oil content, Iranian pistachios have the capacity to be roasted at between 160 to 180°C (hot air stream temperature). Good roasting brings out the unique flavor of the nut, while eliminating any live bacteria from the roasted product. It is obvious that lower roasting temperatures of around 120°C recommended by some suppliers will not achieve the two above benefits.

Taste 

Over a long period, consumers around the world have shown a preference for the taste of Iranian pistachios. All four commercial varieties of Iranian pistachios each have a rich, unique and distinctive flavor. In this regard, Iranian pistachios offer a combination of unparalleled flavors which gives the consumer choice and variety.

Tradability

  The large number of producers, buyers, exporters and importers of Iranian pistachios makes for conditions of perfect competition in the market. As a result, fairer trading opportunities present themselves to those engaged in buying and selling Iranian pistachios. In the absence of conditions of perfect competition, the market may face price fixing and market manipulation by influential players.

American pistachio

currently United states is second of the list with the production of 231,000 metric tonnes. During the 1880s, imported pistachios were popular in the USA, especially with Middle Eastern immigrants. After many years of experimenting, the concept of the American pistachio industry was becoming a reality. Word of the new crop spread, and plantings emerged throughout California in the 1960s and later in Arizona and New Mexico. American pistachios are very similar to Iranian pistachios but with a little difference in quality and size and absolutely in price.

Turkish Pistachio

A Turkish pistachio is a variety of the pistachio nut, originating in Turkey and cultivated there and in other regions of the world. Turkey is a major producer of pistachios, ranking third in worldwide production after Iran and the United States. the Turkish pistachio nut is slightly smaller than other varieties. These pistachios are also known as Antep pistachios, after the the Turkish name for pistachio, which translates into English as “Antep nut”.

Siirt pistachios are grown in the Siirt province of Turkey, and are more rare than Anteps. They have a very distinct pistachio flavor and are larger than Antep pistachios, but smaller than the California variety.

The pistachios grown in the United States produce slightly larger nuts. A Turkish pistachio also tends to be a little harder to open than other varieties because the shell, which is more slender and elongated as well as very hard, does not open as much as other types do when dried and roasted.

The flavor of the Turkish pistachio is widely regarded as being superior to other varieties, except perhaps the Iranian pistachio, and are significantly more expensive than the larger varieties grown in the United States. It is the sweetest and most robustly flavored of all pistachio varieties, a characteristic which is enhanced by roasting.

Safe Pistachio Storage

Pistachios should be stored in an airtight container in a cool, dry place. When stored at room temperature, the nuts will last a few weeks. When stored in the refrigerator, they can last for months and may even keep for a full year if stored in the freezer.

why Origiran?

Many reasons to buy Pistachio from OrigIran may make you bored. So we will only provide a very brief explanation of the philosophy of OrigIran:
The philosophy of OrigIran is customer friendly behavior. OrigIran only thinks about quality and here we have the same sensitivities for our family and friends for others too because you are our friends by referring to us!

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There is no doubt that  Iranian pistachio has the best taste and maximum nutrition.  The special climate of Kerman province is the only best place for growing pistachios.

Iranian pistachios offer various advantages that set them apart from other types of pistachio in the world. Higher meat content offers better value for money. Iranian pistachios have a world-famous taste that is unrivalled.
This taste advantage is enhanced by roasting Iranian pistachios at higher temperatures, made possible by higher unsaturated oil content. This high temperature roasting eliminates any bacterial contamination, which may be present in raw product.

There are tens of varieties of pistachios developed by curious Iranian farmers, on a small scale. Every decade or two one of these varieties has been developed and has been seen as advantageous in certain aspects, so it has been taken up by other farmers. Some of these varieties have endured enough to become stable commercial varieties.

In general, all commercial varieties of Iranian pistachios fall into two categories by shape: round and long. A pistachio type is called long if the ratio of the length to the greatest diameter is more than 1.5, otherwise, it is called round. The original wild Pistacia vera trees produced nuts of the long type. The first round variety was developed by a farmer from Rafsanjan named Mr. Ohadi some 70 years ago. Some earlier commercial varieties, such as Sefid Peste and Momtaz, have gone out of fashion and are not budded anymore.
Today, there are four different commercial varieties of pistachios cultivated in Iran, which have differing characteristics and properties as listed below:

Fandoghi Pistachio:

This cultivar is the most widely available pistachio variety and grows in most pistachio growing areas of Iran. Fandoghi is of round type and has the lowest shape index among the four cultivars. It comes in the following sizes 28/30, 30/32 and 32/34 nuts per ounce. Size 26/28 is also available in small quantity.

Kalleh Ghouchi Pistachio (Jumbo):

This type of pistachio tree has a good yield and the nuts are of round type. Sizes are 20/22, 22/24 and 24/26, with 18/20 being available in small quantities.

Akbari Pistachio:

This is a newer variety with good yield and with long, large nuts (sizes: 20/22, 22-24 and 24/26, with 18/20 also available in small quantities). It has the highest shape index (longest). Its the most easy-to-open pistachio variety among the four.

Ahmad Aghaei Pistachio:

The newest commercial variety, very popular with the farmers, because of high yield and its shorter time to reach production. It is very popular in some markets like India and Greece. Production of this variety is increasing. The appearance of Ahmad Aghaei pistachio resembles the Kerman variety of US pistachios. It also has the whitest shell hue among the four. Ahmad Aghaei is a long pistachio type, with the shape index just falling above 1.5. It comes in sizes 22/24, 24/26, 26/28 and 28/30, with 20/22 being available in small quantities.

conclusion:

On the whole Kalleh Ghouchi is not being budded anymore and production is from existing trees. Although commercially quite successful, Kalleh Ghouchi trees showed a steep drop in growth and production as they grew older than 40 years old. It is expected that the production would slowly decline.
At present, probably around 50% of Iranian production is of the Fandoghi type. Due to its limited yield, the new orchards are seldom planted with this variety. It is expected that the production will stabilize at present levels. Kalleh Ghouchi is on the decline being replaced by Ahmad Aghaei. Newer orchards are being budded with Ahmad Aghaei or Akbari varieties. In the future, more of these two varieties are expected to be available in the market.

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Like all nuts, pistachios are rich in beneficial nutrients. However, pistachios have some unique properties that set them apart. Their versatility means that you can eat pistachios alone as a snack, on top of a salad, mixed with dried fruits in trail mix, in baked goods, or as a crunchy coating for fish or meat. In addition to these distinctive traits, consider the following nutritional benefits of pistachios as an added perk to their particularly pleasant palate.

Pistachios are a Rich Protein Source

Most nuts contain large amounts of protein relative to their size, and pistachios are no exception. A 1-ounce serving of these nuts (approximately 49 pistachio kernels) contains 6 grams of protein (Self Nutrition Data, n.d.). Your body breaks this protein down into its constituent amino acids, which can be used to repair tissues or to create new molecules. Plus, eating protein-rich foods helps you feel satiated, reducing your cravings for unhealthy foods later on. This makes pistachios the perfect mid-afternoon snack.

They Have a Healthy Ratio of Beneficial Fatty Acids

Pistachios are a high-fat food, but that is not a bad thing. Per serving, pistachios contain 13 total grams of fat (Self Nutrition Data, n.d.). However, only 2 grams of fat are saturated fats, the unhealthy fats that are associated with higher risk of cardiovascular disease (American Heart Association, 2016). The rest of the fats are polyunsaturated and monounsaturated fats, which actually protect the heart.

This includes omega-3 fatty acids, a type of fat that has been associated with lower levels of “bad” cholesterol and higher levels of “good” cholesterol (Penn State News, 2010). Pistachios contain alpha-linoleic acid (ALA), a beneficial type of omega-3 fatty acid that can also be converted to DHA and EPA, the two other forms of omega-3s that are only found in animal sources. Thus, vegetarians and vegans may eat pistachios as a source of the omega-3 fatty acids their bodies need.

Pistachios Contain Beneficial Antioxidants

As our cells grow older, they accumulate oxidative damage. This can be related to the presence of free radicals, which can cause considerable damage to cells. A class of molecules called antioxidants can sweep up these free radicals and reverse some of the cellular damage.

Pistachios are an excellent source of antioxidants, including lutein, beta-carotene, and gamma-tocopherol (Penn State News, 2010). Beta-carotene serves as a precursor to vitamin A, while gamma-tocopherol is used as a precursor to vitamin E. Both vitamin A and vitamin E themselves have very high antioxidant activity, making pistachios a great way to reap some of the oxidative damage-fighting effects of these vitamins. In a randomized study of the effects of pistachios, researchers found that incorporating these nuts into the diet was associated with lower levels of harmful LDL cholesterol (Penn State News, 2010), possibly because of the antioxidants present in pistachios.

Pistachios are a Source of the Mineral Phosphorus

Phosphorus is an element that is essential for our proper physiological functioning. Not only does phosphorus make a structural component of all cells, but it also regulates a variety of physiological reactions (Calvo, 2014). Getting enough phosphorus ensures that your cells can continue to produce energy and also strengthens the bones. A 1-ounce serving of pistachios contains 137 mg of phosphorus, 14% of the Daily Value (DV) for the nutrient (Self Nutrition Data, n.d.).

Pistachios Contain Vitamin B6

Vitamin B6 has myriad health benefits. Failure to get enough vitamin B6 has been associated with elevated risk of cardiovascular disease, certain types of cancer, and cognitive dysfunction (Office of Dietary Supplements, 2015). Thus, getting vitamin B6 through your diet may improve your cardiovascular health and keep your brain sharp. Women need 1.5 mg of vitamin B6 per day, while men need 2 mg per day. A 1-ounce serving of pistachios contains 0.4 mg of vitamin B6, helping you reach your daily recommended intake of this beneficial vitamin.

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Are pistachios healthy? Yes! Nutrient-dense pistachios reign supreme when it comes to those looking for healthy snack ideas for weight loss and weight control. The majority of the fat found in pistachios (almost 90 percent) is healthy unsaturated fat, which has many positive healthy implications for the entire body. In fact, their healthy fat and nutrients have even been shown to lower LDL (bad) cholesterol, boost eye health and more. (1)

5 Health Benefits of Pistachios

One of my favorite sources of beneficial vitamin B6, pistachios can help boost your energy levels, improve skin and eye health, and contribute to a healthy metabolism. They’re truly loaded with all kinds of nutrients, like the aforementioned vitamin B6, thiamine, potassium, copper, magnesium and iron, for starters. Pistachios also contain healthy monounsaturated and polyunsaturated fats but are free of trans fat and cholesterol.

Scientific evidence has shown that pistachio nutrition can have a markedly positive effect on the following:

1. Cholesterol and Heart Health

A pistachio study published in the American Journal of Clinical Nutrition confirmed the status of pistachios as cholesterol-lowering foods.

The researchers studied 28 adults whose LDL cholesterol levels were above the optimal range but were healthy otherwise. The experimental diets included a lower-fat control diet with no pistachios, a healthy diet with one serving of pistachios per day and a healthy diet with two servings of pistachios per day. All participants who ate pistachios lowered their LDL levels.

In the context of a heart-healthy diet, the study showed that adding as little as one serving of pistachios per day (10 percent of total energy) lowered LDL cholesterol by 9 percent while the larger daily dose (two servings) of pistachios was attributed to a 12 percent decrease in LDL. (2)

High LDL is a major risk factor for coronary heart disease so by lowering your LDL level you can lower your risk of developing serious heart problems like coronary heart disease. Pistachios are also loaded with antioxidants, which are excellent for heart health.

2. Weight Control

Snacking on pistachios can help you to lose weight as well as maintain a healthy weight. By snacking on a serving between meals, the healthy fats, fiber and protein of pistachio nutrition can help you to fend up hunger between meals. Snacking on pistachios can also help you not begin your next meal feeling so ravenous because they help you achieve satiety.

Research from the UCLA School of Medicine showed that subjects who substituted pistachio nuts for food such as candy bars, dairy products, microwave popcorn, buttered popcorn and potato chips, with pistachios accounting for 20 percent of total calories for three weeks, did not gain any bodyweight, lowered their overall cholesterol and increased their good cholesterol. (3)

3. Eye Health

Pistachios are the only nuts that contain a significant amount of the carotenoids known as lutein and zeaxanthin. (4) Dietary carotenoids are believed to provide health benefits to the body by decreasing the risk of disease, particularly certain cancers and eye disease.

Lutein and zeaxanthin are the only carotenoids found in the retina and lens of the eye. The results of epidemiological studies suggest that diets rich in lutein and zeaxanthin may help slow the development of age-related macular degeneration and cataracts. Carotenoids are best absorbed with fat in a meal or in the case of pistachio nutrition, good fat is already part of the package, making it easier for the body to absorb pistachio’s lutein and zeaxanthin. (5)

4. Sexual Function

Pistachios have been shown to have a positive effect on men’s sexual vitality. A 2011 study conducted by the Department of 2nd Urology at Atatürk Teaching and Research Hospital in Turkey had subjects consume 100 grams of pistachio nuts at lunch every day for a period of three weeks, which was 20 percent of their daily caloric intake. These subjects were all married men ranging in age from 38 to 59 who had erectile dysfunction (ED) for at least 12 months prior to the study. The men were instructed to maintain similar daily dietary intake, similar physical activity and other lifestyle habits so the only major change was the addition of pistachios to their diets.

The results of the study, published in the International Journal of Impotence Research, showed that these men with ED had a significant improvement in erectile function as well as improvement in their serum lipid levels. One reason pistachio nuts likely help ED and work as a natural remedy for impotence is the fact that they’re relatively high in the nonessential amino acid arginine, which appears to maintain flexible arteries and enhance blood flow by boosting nitric oxide, a compound that relaxes blood vessels. (6)

5. Diabetes

A study published in 2015 and conducted at Pennsylvania State Universiy looked at the effects of daily pistachio consumption on the lipid/lipoprotein profile, blood sugar control, inflammation markers and circulation of adults with type 2 diabetes. Participants either consumed nutritionally adequate diets without pistachios or with pistachios as 20 percent of their daily caloric intake.

The results showed that although the pistachio diet didn’t seem to affect glucose control, it did have a positive effect on total cholesterol, cholesterol ratios and triglycerides. Having diabetes puts you at increased risk for heart disease and stroke. For type 2 diabetics looking to improve their cardiometabolic risk factors, eating pistachios regularly as part of a healthy overall diet could help to ward off serious heart issues. (7)

Pistachio Nutrition and Plant Origin

Are you wondering where pistachios come from and how they grow? The edible nut we know as the pistachio comes from the pistachio tree (Pistacia vera), native to western Asia and Asia Minor, where it’s still found growing wild in numerous hot, dry locations like Lebanon, Palestine, Syria, Iran, Iraq, India, Southern Europe, and the desert countries of Asia and Africa. The pistachio we know (and most likely love) is the only edible species among the 11 species in the genus Pistacia.

A typical serving size of pistachios is one ounce or 49 kernels. Pistachio nutrition is truly impressive. When you consume 1 ounce of raw pistachios, you et the following healthy nutrients thanks to pistachio nutrition: (8, 9)

• 159 calories
• 7.7 grams carbohydrates
• 5.7 grams protein
• 12.9 grams fat
• 3 grams fiber
• 0.5 milligram vitamin B6 (25 percent DV)
• 0.3 milligram thiamine (20 percent DV)
• 0.4 milligram copper (20 percent DV)
• 291 milligrams potassium (8.3 percent DV)
• 34 milligrams magnesium (8.5 percent DV)
• 1.1 milligrams iron (6.1 percent DV)
• 0.6 milligram zinc (4 percent DV)
• 14 micrograms folate (3.5 percent DV)
• 30 milligrams calcium (3 percent DV)
• 146 international units vitamin A (2.9 percent DV)
• 1.6 milligrams vitamin C (2.7 percent DV)
• 0.8 milligram vitamin E (2.7 percent DV)
• 0.4 milligram niacin (2 percent DV)

Pistachio History and Interesting Facts

What is a pistachio, exactly? It’s a nut with a hard outer egg-shaped shell and a tasty kernel inside that’s commonly loved as a snack food. Pistachio trees have grown in the Middle East for thousands of years and are considered a delicacy in the region. If you’ve ever tasted a pistachio, you’re probably not surprised. The flavor and satisfying mix of good fat, fiber and protein make pistachios a top pick for both taste and health. They’re even mentioned along with almonds in the Old Testament (Genesis 43:11).

Here are a few interesting facts on pistachios:

• The pistachio was first introduced to the U.S. by the USDA plant exploration service in 1890.
• The pistachio is a relative of the cashew, mango, poison ivy, poison oak, pepper tree and sumac.
• Pistachios grow best in areas that have long, hot, dry summers and moderate winters.
• A pistachio tree takes about 10 to 12 years to produce the first crop.
• Is there such a thing as red pistachios? No, naturally there is no such thing as a red pistachio. Pistachios used to be dyed red to cover shell imperfections and make the nuts more visible in snack machines. Thankfully today, pistachios are rarely dyed red or any other color.
• If you’ve eaten pistachios in their shells, then you’re familiar with the common and frustrating situation of running into a pistachio or two with a closed shell. These are often quite impossible to open with human fingers. Unfortunately, this tightly closed shell is a sign that the nut inside is not fully ripe yet. Pistachios that are ready for consumption have an open shell.
• Pistachios are actually honored with their own day of the year! Every Feb. 26 is National Pistachio Day.

How to Use & Store Pistachios

Pistachios are not seasonal and are available year-round at most grocery and health food stores.

High-quality pistachios can be identified by the yellow-green and purple colors of their kernels. It’s a good idea to buy pistachios in their shells because they’ll stay fresher longer. Pistachios within their shells stay fresh for up to one year from their date of production but are best eaten within four months for maximum flavor. Plus, if you buy pistachios in their shells, then you need to do a little work to eat them,  which will help you not to overdo it.

If pistachio nuts are not stored properly, they absorb moisture from the air and quickly become stale. For maximum freshness, keep pistachios in an airtight container in the refrigerator.

Pistachios can be eaten alone or added to all kinds of recipes. They can be kept whole and thrown into a healthy salad or homemade bar, and they can also be crushed and added to smoothies, stir fries, or even used as part of a crust or topping for fish.

Pistachio Recipes

Pistachios are truly enjoyable on their own, but you can also add pistachio nutrition to so many healthy recipes to vary the way that you incorporate this delicious nut into your diet. Here are some of my favorite ways to use pistachios:

• Raw Hemp Algae Bars
• Raw Key Lime Pistachio Bites
• Quinoa Coconut Cacao Bar
• Pistachio Garlic Mint Quinoa Pilaf

Pistachio Potential Side Effects/Caution

If you suffer from a tree nut allergy, then you most likely need to avoid pistachios. If you experience any symptoms of a nut allergy, you should discontinue consumption of pistachios and seek medical attention if needed.

Pistachio nuts naturally have very low levels of sodium, but roasted and salted pistachios contain a significant amount of sodium, which could increase blood pressure if you have issues with hypertension already or if you consume too many nuts.

While eating pistachios in small recommended amounts as part of an overall healthy diet can help with weight control, pistachios are not a low-calorie food so if you really overdo it on a regular basis, then pistachios could contribute to weight gain.

They also can contribute to gastrointestinal side issues if you react to a compound called fructans. Fructans are naturally found in many healthy foods and are not dangerous, but sometimes they can bother the digestive system and lead to bloating, diarrhea, constipation, flatulence and abdominal pain.

Pistachio Nutrition Takeaways

• A typical serving size of pistachios is one ounce or 49 kernels.
• It’s best to buy pistachios unsalted in their shells.
• Pistachio nutrition is very impressive with high levels of vitamins, minerals and antioxidants.
• Pistachios are especially high in vitamin B6, thiamine and copper.
• They make a healthy and delicious snack by themselves but can also be added to many healthy recipes.
• Pistachio nutrition can help improve your cholesterol, waistline, eye health and sexual function.
• Pistachios are a smart nut choice for people with diabetes.
• With protein, healthy fat and fiber, a pistachio makes for a very satisfying snack for people of all ages!

The post Pistachio Nutrition Lowers Bad Cholesterol + Boosts Eye Health appeared first on OrigIran.

The international pistachio trade has faced unexpected headwinds due to the tensions between Iran and the US.

The global pistachio industry is a multi-billion dollar a year sector that is continuing to grow in value as its popularity as a foodstuff grows.

The US and Iran dominate the world’s trade in pistachios – collectively controlling between 70% and 80% of yearly output for the last decade.

Over the last forty years, Iran’s growers have faced pressures from sanctions, tariffs and restrictions on their ability to access international financial tools.

Although pistachios themselves were not on the list of sanctioned products, restrictions on global banking made trade difficult for Iranian farmers.

All that changed in 2016 following the Iran nuclear deal, officially The Joint Comprehensive Plan of Action (JCPOA). This agreement with the US and its allies removed sanctions.

It wasn’t just Iranian oil that came flowing back onto the international market, pistachio exports began gaining overseas markets.

Trump’s threat

That progress could face challenges though. US President Donald Trump called the agreement created under his predecessor the “worst” deal the US has ever made.

In October he decertified the agreement. The move passes responsibility to the US Congress to evaluate and determine whether it believes Iran is compliant with the terms and if the US should remain in the deal.

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President Trump said in the speech announcing his decision that the agreement “threw Iran’s dictatorship a political and economic lifeline,” but had failed to prevent Iran’s “sprint” towards nuclear weapon development.

For Iran’s pistachio industry the threat of losing the deal and reinstating sanctions could mean the return of what Hojat Hassani Sadi, deputy director of the Iran Pistachio Association calls “unfair and unequal competition”.

Ancient roots

The pistachio industry in Iran dates back thousands of years. By contrast, pistachio farming in the US started in the 1930s with Persian seeds.

The boom in commercial pistachio cultivation came after the US severed ties with Iran following the 1979 hostage crisis, after which the US and its allies placed sanctions on Iran.

Over the next several decades, even in countries where Iranian pistachios were welcomed, restrictions on its companies’ ability to access international financing made it hard for the industry to flourish.

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During that time the US market expanded, with farmers – mainly across California – planting the crop.

But in 2014. hot and dry weather conditions across the western US cost the industry nearly half its crop and cut profits for 2015 – the year those nuts were sold – by close to $1.4bn (£1bn).

Globally, pistachio prices rose, but for Iran’s growers it was also an opportunity.

Price competition

The price of pistachios has been on the rise since 2002. Richard Matoian, executive director of the American Pistachio Growers (APG) trade association, attributes this to increased awareness of their health properties and global demand for healthy snacks.

“The industry has been pushing the products with advertising,” he says, adding that middle-class demand in developing markets has also boosted exports.

Global Trade

Increased demand in China has been key to sector growth. Between 2008 and 2013 Chinese imports of US pistachios rose 146% according to APG.

But the 2014 drought saw the price of California’s nuts rocket from $3/lb (453g) to over $5/lb.

By contrast Iran’s pistachio yield that year was strong. In markets like China, they were able to undercut American prices by close to $0.20/lb.

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A strong growing year in 2016 has helped the US market recover and led to a moderation in price.

But Iran has another advantage that helps it in global trade – its location.

“Iran has a transportation advantage. They can certainly take markets away and China is an example of that,” says Mr Matoian.

Uphill march

The advantages and disadvantages for Iran are not only linked to sanctions. Iran claims its pistachios have a better taste, as do several large European distributors, though the US and Iran mainly grow the same strain. (Turkish pistachios, for example, are a different variety.)

The US also imposes a 241% tariff on Iranian pistachios meaning even without sanctions the US market has been all but cut off for Iran.

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Water shortages are another problem for Iran. According to Mr Sadi it is the “major obstacle to growth” for his industry.

Iran’s pistachio sector is second in the world following the strong 2016 season in the US. And with the two countries dominating so much of the global market, Iran isn’t in dire need of a comeback.

But for the growing number of pistachio fans around the world increased access to Iran’s pistachio exports and decreasing prices would be a sweet outcome.

The post The US and Iranian battle over the pistachio nut trade appeared first on OrigIran.