The most diverse and high quality type of pistachio is obtained in Iran. This is despite the fact that other countries do not have one type of pistachio in total, which does not reach the level of Iranian pistachio in terms of quality.
The countries that plant pistachios are:
Türkiye-Syria-China-Greece-Italy-Tunisia-America.
According to historical documents, the oldest pistachio growing areas of Iran can be mentioned in the areas of Sarghs-Gorgan-Qom-Firdous-Qazvin-Semnan-Jiroft-Damghan-Rafsanjan-Kerman-Yazd-Sirjan and Isfahan.
Cultivation of this product has been widespread since 1500 years ago in Qazvin, Semnan, Jiroft, and Damghan, and from 100 to 250 years ago in Rafsanjan, Kerman, Yazd, Sirjan, and Isfahan.
But currently, Kerman province and Rafsanjan region are known as the most important pistachio production areas in Iran and the world.
Horticulture in the traditional way and autonomy and disregard for modern science as well as lack of trust in the experts of this science have made provinces with 1500 years old in this field to be in the next ranks of the importance of growing this crop.
Iran is considered one of the largest and most important exporters of pistachios in the world, and Iran has the best type of pistachios in the world.
Not only raw and roasted pistachios are among the important components of salty and sweet nuts, but also the fresh and fresh type of pistachio – which comes to the market in late summer and early autumn – has many fans.
In addition, its brain is crushed and ground in baking many sweets and cakes, and also in the form of slices to decorate some mixed pilafs such as shirinpilo, marsa pilu, carrot pilu, etc. At the same time, they make delicious jam from its soft and fresh skin.
The best and most valuable flavor in Iranian pistachios
Undoubtedly, Iranian pistachios have the best taste and the highest nutritional value. The special weather conditions of Kerman province are the best place for the growth of pistachio seeds.
Iranian pistachio offers a set of different advantages of pistachio compared to other types of pistachio in the world separately. In addition, it offers much higher nutritional value for the money. Iranian pistachios are unrivaled and famous in the world in terms of taste.
The taste and flavor of Iranian pistachios increases by roasting at higher temperatures, and its unsaturated fat also increases with this work. This high temperature of roasting and roasting pistachios eliminates the contaminating bacteria that may be present in raw pistachios.
Iran exports between 150,000 and 200,000 tons of pistachios every year. As long as there is a global demand for Iranian pistachios, this export can reach several million tons per year.
Soon, Iran will be the producer of 50% of the world’s pistachio production. 360,000 hectares of Iran’s land are under pistachio cultivation, and Kerman province supplies 77% of Iran’s pistachio needs.
This province is considered to be the most important area in the world for pistachio growing. Other areas where pistachios grow in Iran include Yazd, Khorasan, Fars, Semnan, Sistan and Baluchistan, Qazvin, Isfahan and Qom.
The advantages of Iranian pistachios compared to other types
The following list explains five important benefits of Iranian pistachios:
1- Variety:
There are different types of Iranian pistachio cultivars. 4 types of these varieties that are for international trade: Fandgi (which includes 40% of pistachio orchards), Kale Ghochi (which includes 20% of pistachio orchards), and Akbari (which includes 15% of pistachio orchards). ) and Ahmed Aghaei (which includes 12% of pistachio orchards) which is increasing in the case of the last two cases.
Each of these cultivars has a different variety, property and taste than the other cultivar. The higher ratio of pistachio kernels to its hard shell: Iranian pistachios have a higher kernel-to-shell ratio, which means that for the same quantity of pistachios you buy, you have bought more kernels.
2- Cooking:
Considering that pistachios have higher unsaturated fat, Iranian pistachios have the capacity to cook and withstand temperatures between 160 and 180 degrees Celsius.
3- Well roasting and smelling the brain creates a unique taste in it, while it removes and destroys any kind of living bacteria from the roasted brains. It is clear that temperatures lower than 120 degrees Celsius, which some manufacturers recommend, will not provide the two mentioned advantages.
4- Taste:
Over a long period of time, pistachio consumers around the world preferred to try and use the taste of Iranian pistachio and preferred it to other flavors. All 4 varieties and commercial types of Iranian pistachios each have a rich, unique and special taste.
