Do You Know Differences Kinds of Pistachios?
Pistachios from Different Aspects
Pistachios are a highly sought-after nut worldwide, known as "Green Gold" to Persian people due to their rich flavor and cultural significance. They are also referred to as the "Happy Nuts" or "Smiling Nuts". Different types of pistachios are found globally, typically categorized by their place of origin, with variations in color, flavor, size, harvesting period, and qualities. In Persia, there are over 70 different female pistachio cultivars and genotypes, as well as numerous male genotypes. Persian pistachio producers offer a diverse selection of handpicked premium pistachios, boasting a wide range of options to meet various customer preferences and requirements.
The well-known varieties of pistachios in Persia include Kalleh Ghoochi, Akbari, Ahmad Aghaei, and Fandoghi. You can examine our pistachio nuts from these perspectives. As a result, you will discover a diverse selection of options to find the type that best suits your preferences.
The well-known varieties of pistachios in Persia include Kalleh Ghoochi, Akbari, Ahmad Aghaei, and Fandoghi. You can examine our pistachio nuts from these perspectives. As a result, you will discover a diverse selection of options to find the type that best suits your preferences.
Appearance of Pistachio
Persian pistachios can be categorized based on their appearance into two groups: hazelnut-shaped and almond-shaped. There are two types of Persian pistachios that fall into the hazelnut-shaped category and three types that belong to the almond-shaped category.
Hazelnut-Shaped Pistachios
Fandoghi pistachio, also known as round pistachio, is a well-known variety of pistachios cultivated in Persia. It accounts for 55 to 60 percent of the pistachio trees in the region. Its name is derived from its small, hazelnut-like shape. If you are someone who prefers to purchase pistachios in large quantities at a lower cost, Fandooghi pistachio is an excellent choice due to its larger size and weight, making it more affordable. This is why Fandoughi pistachio is highly sought-after in the pistachio market. Fandoughi pistachio has a pale cream-colored shell and a purple kernel skin. While most pistachio kernels are green, Fandooghi variety turns a vibrant red when fully ripe. Their round shape makes them ideal for adorning a variety of pistachio-based pastries.
Kaleh Ghoochi pistachio, also known as jumbo pistachio, is a highly regarded variety of pistachio cultivated in Persia. It is considered one of the best and most expensive types of pistachios, and is a popular choice for both domestic and international markets. Its large size is its most distinctive feature, making it in high demand and more costly than other pistachio varieties. With its round appearance and the largest kernel among different cultivars, Kaleh Ghouchi pistachio is often considered the largest and heaviest pistachio in the world. Its appearance is similar to Fandoughi pistachio, but it is larger and heavier. The fresh pistachio skin is reddish-brown and cracks when ripe, while the kernel is spherical with a greenish-gray skin and a dark bone-white shell. This luxurious nut is highly in great demand and is often used for export due to its premium quality.
Almond-Shaped Pistachios
Akbari pistachio, also known as super long pistachio, is considered one of the most premium pistachio varieties in Persia and globally. Exclusive to Persia, this pistachio is characterized by its elongated and well-formed shape, as well as its large and lengthy kernel, which enhances the visual appeal of the nuts. The quality and freshness of nuts are typically determined by factors such as size, appearance, and taste, all of which Akbari pistachio possesses. As a result, it is in high demand. Additionally, the limited annual yield of Akbari pistachio trees results in a scarcity of this variety, leading to higher prices and limited availability in the market. This pistachio type has garnered a strong customer base not only in the Middle East but also worldwide. Pistachio experts attribute its global popularity to its easy-to-peel nature and luxurious appearance. When properly roasted, hand-picked fresh Akbari pistachios offer a crunchy and delicious taste, contributing to their widespread appeal. Their easy-peel nature eliminates the need for extra effort during consumption.
Ahmad Aghaei pistachio (long pistachio) is a variety of elongated pistachio that is renowned for its exceptional flavor and global popularity, resulting in high sales annually. Its light-colored skin sets it apart from other pistachio varieties, contributing to its widespread appeal. This type of pistachio is well-known not only in Persia but also in foreign countries, with Persia being the primary source of Ahmad Aghaei pistachios. Its outstanding taste and attractive appearance make it a preferred choice for celebrations and ceremonies among Persian people. Additionally, it is highly sought after in East Asia, particularly in India and China, and is easily identifiable by its elongated shape. Ahmad Aghaei pistachio has the most open shell compared to other pistachio types, and its outer shell turns bright red when ripe, while the inner shell of the kernels is also red, with the exterior shell color being bone white.
One of the most delicious and valuable types of Persian pistachios is Badami pistachio, also known as the white pistachio. It belongs to the category of semi long pistachios along with Akbari and Ahmad Aghaei pistachios, and has a relatively elongated appearance resembling almonds, which is how it got its name. Despite being small and having a low ounce, Badami pistachio is popular for export due to its reasonable price compared to other varieties. Its kernel is red and the soft outer skin is green, turning red when ripe. Badami pistachio is resistant to salinity and aridity, and has high fruiting.
Flavor of Pistachios
You may have heard that Persian pistachios are the finest in the world. But what makes them exceptional and delectable? One of the reasons is their elevated fat content. Additionally, they are grown under ideal conditions in Persia, where the pistachio orchards are situated at high altitudes between 800 to 2,000 meters above sea level. The temperature differences between day and night, along with high humidity and air pressure, contribute to the perfect environment for growing pistachios. Although the United States has taken over as the leading producer of pistachios, Persian pistachios remain unparalleled in terms of flavor worldwide. This advantage in taste allows them to maintain their position as the best and premium pistachios in the global market.
Processing of Pistachio
Pistachio nut can be processed in various ways, resulting in different forms of pistachio products. This processing involves separating the layers of skin from pistachio, washing, and sorting, which is typically done at a facility known as a pistachio processing terminal. These terminals are commonly found in cities that produce large quantities of pistachios.
Traditional Processing
The majority of the tasks involved in processing pistachios are carried out by workers, with the exception of the skinning process which may be automated. This approach is not very efficient and can be both time-consuming and expensive.
Semi-Automated Processing
Mechanical methods are used for peeling, cleaning, and preparing pistachios. Then, the pistachios are dehydrated and dried in the sun at the pistachio terminal.
Automated Processing
This approach involves using machines to carry out all stages of pistachio processing, including peeling, cleaning, and preparation. Additionally, the drying process is mechanized, eliminating the need for sunlight.
Intelligent Automated Processing
This is the most efficient and speedy method, where machines handle every step of pistachio processing, including peeling, cleaning, and preparation. Moreover, the pistachio sorter segregates open-shelled and closed-shell pistachios, while defects such as insect-damaged, moldy, decayed, shriveled, broken, and foreign materials are mechanically removed.
Pistachio Harvesting Time
In the upcoming categorization, pistachio varieties are categorized into three groups based on flowering time (early flowering, medium, and late flowering) and five classifications based on fruit ripening.
Extremely early: harvesting period until the end of August
Early: harvesting period from the beginning of September until the 10th
Moderate: harvesting from the 11th until the 20th of September
Late: harvesting tıme from the 21st until the end of September
Extremely late: harvesting period from the 1st until the 10th of October
For instance, Kaleh Ghouchi is classified as an early bloomer, Ahmad Aghaei variety falls into the mid-blooming category, and Akbari type is categorized as a late bloomer. In the late blooming category, flowering begins on April 21st and ends on April 26th, lasting for 11 days. On the other hand, the early blooming group starts flowering on April 10th and reaches full bloom on April 16th, with a flowering period of 13 days.
Extremely early: harvesting period until the end of August
Early: harvesting period from the beginning of September until the 10th
Moderate: harvesting from the 11th until the 20th of September
Late: harvesting tıme from the 21st until the end of September
Extremely late: harvesting period from the 1st until the 10th of October
For instance, Kaleh Ghouchi is classified as an early bloomer, Ahmad Aghaei variety falls into the mid-blooming category, and Akbari type is categorized as a late bloomer. In the late blooming category, flowering begins on April 21st and ends on April 26th, lasting for 11 days. On the other hand, the early blooming group starts flowering on April 10th and reaches full bloom on April 16th, with a flowering period of 13 days.
Naturally Opened Shell Pistachio
When fully mature, pistachio kernels reach their maximum size and naturally split open, making them easy to peel using a low-temperature method. This variety can yield up to a 55-60 % kernel to shell ratio.
Mechanically Opened Shell Pistachio
Certain pistachio processors employ machinery to mechanically crack open the pistachio shells before they are fully mature. Consequently, the resulting kernels may be smaller in size compared to natural ones, as they are not fully ripe enough to naturally split open the shells.
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