Pistachio
The pistachio (Pistacia vera) is a flowering nut tree with a long and illustrious history dating back to 7000 B.C. A unique feature of pistachio nut is that as it ripens and outgrows its shell, the shell splits open, giving it the appearance of a smiling face 🌝. For this reason, the Chinese refer to the pistachio as the 'happy nut'.
Originally a native of Asia Minor and Syria, the pistachio travelled from Syria to Italy in the first century A.D. and from there, spread throughout the Mediterranean region. Because the nuts were nutritious and did not spoil easily, they were a favourite with early explorers and traders, and were frequently carried by travellers along the ancient Silk Road connecting China with the West.
In the mid-19th century, the pistachio reached the United States. Today, Iran is the world’s leading pistachio producer, followed by the USA, Turkey and Syria.
The pistachio tree is a broad, bushy one that grows to a height of 20-30 feet. The fruits grow in clusters like grapes. The edible portion, which we know as the nut, is the seed. When the fruit ripens, the shell turns from green to yellow or red and splits partly open, with an audible pop. The pistachio's semi-split shell, which at the same time serves as a convenient form of packaging.
The pistachio is also one of the two nuts specifically mentioned in the Bible. This is in Genesis chapter 43, verse 11, when Jacob instructs his sons to take back some of the best products of Canaan to Egypt.
Since ancient times, the pistachio has been used by various cultures as a culinary ingredient. Its delicate sweetness makes it ideal for desserts 🍨 and pastries 🍰.
In the Middle East, it is used to make baklava, a rich, sweet pastry of Turkish origin that is filled with chopped nuts and sweetened with honey 🍯. Further it is a key ingredient of pilafs and other rice dishes.
In India, the pistachio is an integral part of the diet, especially in the winter months in Northern India. It is used to make numerous popular drinks and desserts such as kesar pista sharbat and pista kulfi. It is grated and used to garnish sweets such as rasmalai and burfi as well as desserts like pista ice-cream.
