A variety of nut native to the Middle East and Mediterranean. While pistachios are naturally beige in color, they are often commercially dyed green or red.
Pistachio nuts are roundish and slightly oblong. When they are roasted in the shell, the shell usually spilts somewhat making it easier to crack the nut and remove it. Pistachios used to be dyed either red or green, but are often found without dye.
The nut itself is a beige color with a light green hue.
Selecting and Buying
Preparation and Use
Conserving and Storing
Choose pistachios that are open at one end. Unsplit pistachios are immature and won't taste good or store well.
Place the unshelled pistachios in a sturdy, airtight container and store them in the refrigerator, or in a dark, cool, well-ventilated place for up to three months. Unshelled pistachios will keep in the freezer for up to a year. The cooler the temperature, the longer the pistachios will last
Put shelled pistachios in an airtight container and keep them in the refrigerator for up to three months. Shelled pistachios don't freeze well.
Know that if your freezer is very cold, (0 degrees,) pistachios can be stored up to three years.
If stored pistachio nuts have lost their crispiness, place them in a single layer on a baking sheet and toast them for about 10 to 15 minutes at 200 degrees. Allow the pistachios to cool before you eat them.
When you thaw frozen pistachio nuts, place them in a plastic bag to prevent the formation of condensation.
Pistachios shells are naturally a light tan or off-white color, and the ripe nuts are green. Bright pink and red pistachios have been artificially colored.