Pistachios grow on a small tree native to Central Asia and the Middle East. Pistachio trees are a desert plant and highly tolerant of saline soil.

Pistachios were a common food as early as 6750 BC. There were reportedly pistachio trees growing in the famed Hanging Gardens of Babylon. In ancient times they were used to make dyes and as a medicine for toothaches and liver ailments. Pistachios are prized for their warming qualities in India.

When they were first imported and sold in the United States (~1920s), they were dyed red to make them "more appetizing."

As of 2017, over half the the world's supply came from Iran. The United States is the world's second largest producer of pistachios, mainly in California.

Pistachios are high in fiber, copper, magnesium, vitamin B6, and potassium (1oz contains double that of a banana). They are about 20% protein, second highest to almonds. Pistachios are a good source of L-arginine, which converts to nitric acid in the body and helps blood vessels contract and dilate properly.

February 26 is National Pistachio Day.

Why not make your own? Stock up on raw pistachios then check out our DIY Nut Butter Guide.
Suggested Flavor Pairings: matcha, vanilla, mint, orange, rose