Pistachios are one of the oldest nuts around. People have been eating them for more than 9,000 years. Iranians pistachio the “smiling nut” and they call it the “happy nut” in china because of its open-mouthed looks after cracking the shells. Iran, America and Turkey are the biggest producers of pistachio, but which one is better? Iranian pistachios offer various advantages that set them apart from competitors.
Difference between Iranian pistachios vs. American and Turkish
Pistachios are one of the oldest nuts around. People have been eating them for more than 9,000 years. Iranians call pistachio the “smiling nut” and they call it the “happy nut” in china because of its open-mouthed looks after cracking the shells. Iran, America and Turkey are the biggest producers of pistachio, but which one is better?
Iranian pistachios offer various advantages that set them apart from competitors.
American pistachios are similar to Iranian pistachios but with a small difference in quality and size and definitely in price.
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.
Here are the differences between Iranian pistachios, American pistachios and Turkish Pistachios.
Iranian Pistachio |
Cultivars: 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 different 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. The reason is that Iran’s weather is more suitable for growing pistachios, therefore the kernels grow more perfectly. |
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| Roast-ability: Due to their higher unsaturated oil content, they can be roasted at between 160 to 180°C (hot stream temperature). Excellent roasting with higher temperature brings out the unique flavor of the pistachio, also eliminates any live bacteria from the roasted nut. |
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| Taste: 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. |
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| Trade-ability: A lot of buyers, producers, importers and exporters of Iranian pistachios make for conditions of perfect competition in the market. Therefore, better trading opportunities are available for those engaged in purchasing and selling Iranian pistachios.(read more) |
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American pistachio |
Cultivars: Kerman, Golden Hills, Gumdrop, Kalehghouchi, Lost Hills California pistachio growers have long relied on a single female (‘Kerman’) and single male (‘Peters’) cultivar -Kerman cultivar provides pistachio nuts of great size and quality. It was selected in Iran and introduced in the U.S.A. but shows better results in Iran’s climate-. |
| Roast-ability: While American pistachio has less unsaturated oil content and cannot be roasted like this. Obviously, the lower roasting temperature of around 120°C provided by American suppliers would not achieve the two Iranian pistachio advantages. |
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| Trade-ability: The U.S. pistachio industry successfully lobbied for a 300 percent tariff on Iranian pistachios. Thirty years later, that means that even though Iran can now legally sell the green nut to American retailers, consumers will have to pay three times as much for Iranian pistachios as they do for U.S.-grown ones! |
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Turkish Pistachio |
Cultivars: Uzun, kirmizi, Halebí, Abiad Miwahi, the Jalalé, Aintaby, and Ayimi |
| The Turkish pistachio nut is slightly smaller than other varieties. | |
| Turkish pistachio 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. | |
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The flavor of the Turkish pistachio is widely regarded as being superior to other varieties, except perhaps the Iranian pistachio, and is 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 that is enhanced by roasting. |
Conclusion
Pistachios are one of the favorite and delicious nuts ever in the world that have lots of benefits for the body. You can buy it from any country however they are yummy and lovely, we have just offered their differences. The choice is your right.
Source: “origiran.com” , “ratinkhosh.com”
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