Pistachio Nuts Always Keep Good Company
Marty Martindale

Pistachios have always made it a habit to be in demand and seen in important places, not the least of which their pistachioprized nutrional presence along the famed Silk Road or growing lazily in the Hanging Gardens of Babylon and Iran’s treasured treat at every significant function. These “Nutty-good morsels” were also a favorite of the illusive Pliny the Elder, not to overlook the esteemed Queen of Sheba who also considered the nuts a fine and fitting food for herself. Today, Iran, the United States, and Turkey are the world’s leading producers of pistachios.

Just plain pistachio nuts are a huge favorite with millions the world over. However, if they don’t taste just right to you, here’s help. Nuts.com will sell you pistachios with just about every flavor imaginable roasted into them.

Especially rich in vitamin B6, pistachio nuts are heart healthy and an inflamation reducer, low in cholesterol, low in calories and low in fat. They also are a taste-favorite and a good snack for those watching their weight.

The pistachio may be purchased shelled or unshelled, and eaten raw or roasted and salted. They are also used in both sweet or savory dishes. The healthy green nut is a member of the cashew family and related to the mango and sumac, the spice.

The fruits grow in clusters in trees, and as the nut expands, it cracks open its hard outer hull and inner shell. Commercial harvesting involves knocking the nuts from their trees, then they enter a drying process.


  • Baklava
  • Barbecue
  • Biscotti
  • Blood orange salad
  • Breads
  • Brittle
  • Brownies
  • Butter toffee
  • Cakes
  • Cookies
  • Fennel salad
  • Fruit cup
  • Garlic/onion
  • Ice cream
  • Jalapeno
  • Kulfi
  • Mandarin
  • Mortadella
  • Pistachio butter
  • Pistachio chocolate
  • Pistachio paste
  • Pudding
  • Salads
  • Spumoni
  • Sweet rolls
  • Turkish delight
  • Whipped cream
  • Yogurt dressing


The foodsites below have recipes for pistachio nuts.







Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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