http://www.nutsonline.com/index.htmlNow, who knew all this about the humble pistachio? :shrug:
Unquestionably one of the earliest authenticated historical records of any edible nuts is the Pistachio. Carbonized pistachio remains have dated back as early as 6760 B.C. from the early Neolithic settlement in the Hashemite Kingdom of Jordan. In early times pistachios were regarded as a food for the wealthy and privileged. Although the pistachios tree has been known throughout recorded history, its place of origin is uncertain. It is probably native to western Asia and Asia Minor, but is found growing wild eastward as far as Pakistan and India. According to Pliny, the pistachio was introduced to Italy from Syria during the reign of Tiberius, early in the first century A.D. Subsequently, its cultivation spread to other Mediterranean countries.
The pistachio tree is a deciduous tree which grows slowly to a height and spread of twenty-five to thirty feet. It can survive under dry, adverse conditions in poor, stony terrain where for most of the year there may be no rainfall. It can grow well on steep, rocky slopes suitable only for goats; it can endure drought as well. It thrives in areas which have winters cool enough to break bud dormancy and hot long summers. The tree is resistant to cold and wind but cannot tolerate excessive dampness and high humidity. It flourishes in some regions of Iran where temperatures vary from over 100 degrees in the summer to 15 degrees in the winter.
Sometimes known as the “pistache”, the pistachio differs from other popular dessert nuts in the characteristic green of its kernel. This coloration, which varies from yellowish through various shades of green, is not limited to the surface but extends throughout the kernel. In general, the deeper the shade of green, the more the nuts are esteemed. The fruits grow in clusters resembling grapes. Although popularly known as a nut, the fruit of the pistachio is classified botanically as a drupe, the edible portion of which is the seed. This oblong kernel about one inch in length and one-half in diameter is protected somewhat from dust, dirt and other impurities by a thin, ivory-colored, bony shell. When conditions are favorable, the shells split open just prior to harvest and have an appearance of a laughing face.
The world’s major pistachio producing areas are Iran, Turkey, and the San Joaquin Valley of California. Due to the tough trade regulations with Iran, it is near impossible to find the Iranian variety in the United States. There is an import tax upwards of three hundred percent of the value of the pistachios to import Iranian pistachios. Today, Turkey is the main supplier of imported pistachios in the United States. Most of the Turkish production comes from the dry, barren foothills of western and southeastern Turkey, principally from the regions of Gaziantep and Urfa.
Printer-friendly format
Email this thread to a friend
Bookmark this thread
(1000+ posts)
Send PM |
Profile |
Ignore
