Iranian pistachio
With its delicious taste and unique characteristics, Iranian pistachio is known not only as a delicious food but also as a rich source of energy and essential nutrients in human nutrition. The importance of pistachios in nutrition is due to the unique composition of its components.
Pistachios are an excellent source of protein, fiber, vitamins, and minerals such as magnesium, phosphorus, and potassium. This dried fruit provides a balanced combination of unhealthy and healthy fats that are good for the heart, brain, and immune system.
Pistachios are one of the most popular, nutritious and delicious nuts that have many fans all over the world. Iran is known as the first and best producer and exporter of different types of pistachios in the world.
The types of pistachios in Iran include different models, each of which has its own taste and appearance characteristics.
The Most Famous Types of Pistachios in Iran and Their Names
In Iran, there are several famous and popular types of pistachios, including Akbari pistachios, Ahmed Aghaei pistachios, Fandghi (Ohadi) and Kaleh Gouchi pistachios.
In general, the price of each type of these pistachios may vary depending on various factors such as quality, size, shape and market.
1- Akbari pistachio
Akbari pistachio is one of the most popular types of pistachio in Iran. This type of pistachio can be described with an almond shape and an oval shape. Akbari pistachios are large in size and have the highest economic value and price among all types of pistachios.
The taste of this pistachio is usually sweet and delicious, and its outer skin is dark cream and smooth. Akbari pistachio is often exported as the most valuable type of Iranian pistachio and is available in domestic and foreign markets.
Akbari pistachio harvest time is from the 11st to the 21st of Sep and it is kind of late. This type of pistachio was identified and propagated in Rafsanjan city.
2- Pistachio Ahmad Aghaei
Ahmad Aghaei pistachio is also one of the most famous types of pistachios in Iran. This pistachio has an elongated almond shape and its core is red. The shell of this type of pistachio is also white and elongated.
Ahmad Aghaei pistachio is average in size among pistachios and its price is usually average and lower than Akbari pistachio. Its taste is delicious and creamy, and in terms of taste, it has many fans. Ahmad Aghaei pistachios are also very popular in the world markets.
3- Hazelnut pistachio
Hazelnut pistachio, which is also known as Ohadi pistachio, like its name, has a smaller and rounder appearance than Akbari and Ahmad Aghaei pistachios. The taste of this pistachio is rich and delicious, and it constitutes 60-70% of Iranian pistachio production.
The hazelnut kernel has a smaller and rounder appearance than the almond pistachio, and the inner part of the kernel is more brown.This type of pistachio is used in Iran as a raw material in the production of sweets, ice cream and other food products.
The outer skin of pistachios is often creamy and bone-like. The price of hazelnut pistachios is usually lower than the previous two types of pistachios. This type of pistachio is used to prepare sweets, ice cream and all kinds of dried fruits. Since this type of pistachio is smaller and there is more in each kilo, it is the choice of many people for occasions such as Eid, Yalda, etc.
This type of pistachio was also identified and introduced to the market for the first time in Rafsanjan city in Iran. Currently, about 60% of the pistachios in Rafsanjan are of the hazelnut type.
Hazelnut pistachios are suitable for all regions of the country that are compatible with pistachios, and for this reason, their cultivation has expanded. So that hazelnut pistachios are cultivated in other provinces such as Yazd, Razavi Khorasan, Markazi, Qazvin, Fars and Tehran.
4- Ram head pistachios
Kole Ghochi pistachio is one of the famous pistachios in Iran. Ram head pistachios have a round and large appearance. For this reason, it has a higher price than other pistachios. The taste of pistachios is sweet and delicious, and the outer skin is white and slightly dark.
The dimensions and appearance of this type of pistachio have made it very popular in foreign countries and inside Iran. This pistachio is exported to European countries in large quantities due to its appearance and delicious taste.
Kole Ghochi pistachios are mainly cultivated in Kerman province and are scattered in other provinces. Gochi head pistachio is usually harvested from 11th to 20th of Shahrivar month and it is so-called medium clay.
5- Shah Pasand Damghan Pistachio
As it is clear from the name of this type of pistachio, Shah Pasand pistachio is one of the famous commercial pistachios of Damghan city. Shah Pasand Damghan pistachio has a delicious taste and is one of Iran’s first-class pistachios.
Pistachio Shah Pasand Damghan has an almond-shaped fruit, big size and unique taste. This kind of pistachio in competition with Akbari pistachio Shah Pasand has a smiling appearance and large kernel, and its price is more affordable than its competitor.
6- Daggered pistachios
All kinds of Iranian pistachios are cultivated in Damghan city, and as the name suggests, it has an elongated arc on one side like a dagger. This type of pistachio. In terms of appearance, it is similar to Ahmed Aghaei pistachio and badami. This type of pistachio has a lower price compared to Akbari pistachio and Kole Ghochi.
7- Pistachio almonds
Almond pistachio, as its name suggests, has an almond-shaped and elongated appearance. Badami pistachios are smaller and smaller than Ahmad Aghaei pistachios.
The birthplace of pistachios is cultivated in Zarand city, Kerman province and also in Khorasan. This pistachio variety has a lower price than Kaleh Ghochi and Ahmad Aghaei varieties. Since almond pistachio flowers early and is harvested in early August, it is one of the so-called “very early ripening” items.
8- Premium pistachios
Premium pistachio is also known as Zarand pistachio. Zarand city is located in the northwest of Kerman province. The main economic activity of the people of Zarand city is agriculture, so that now this city has made significant progress in the field of production and harvesting of agricultural products, especially pistachios.
Premium pistachios have a tastier kernel than other commercial pistachios that are exported to different parts of the world. The premium pistachio fruit is almond-shaped and has an elongated appearance. The core of the premium pistachio is red and its skin is light bone.
The superiority of each type of pistachio depends on the individual’s taste and different applications of pistachio.
* For example, Akbari pistachios are very suitable for foods and nut combinations due to their larger size and pleasant taste.
* Ahmad Aghaei pistachios with good taste and medium size are suitable for preparing snacks and sweets.
* Due to its smaller size and high consistency, hazelnut pistachios are widely used for the production of sweets and ice cream.
* As a large pistachio with a delicious taste, the goat’s head pistachio is used in nuts for catering and making all kinds of sweets.
Characteristics of High-Quality Pistachio and its Detection Method
Due to the high popularity of pistachios in the whole world, many people are looking to buy the best and highest quality types of Iranian pistachios. In order to recognize a high-quality pistachio, you should consider a series of tips and features in order to buy healthy and delicious pistachio nuts.
– Dimensions and appearance: high-quality pistachios often have a larger size and a more regular and beautiful shape. The appearance of high-quality and original pistachios is usually oval or round.
– Color: The color of a quality pistachio should be uniform and fresh. Its outer skin should be smooth and without damage or spots. The presence of any dark color or unusual spots greatly reduces the quality of pistachios.
– Taste and aroma: high-quality pistachios should have a delicious, mild and pleasant taste. Its aroma should also be aromatic and oily. If there is a bitter taste, unpleasant aroma or lack of taste, pistachios are of poor quality and should be avoided.
– Humidity: high-quality pistachios must have proper humidity. Abnormally dry or wet pistachio nuts can be a sign of poor quality or improper storage process.
– Shell: In high-quality pistachios, the green parts on the pistachio shell should be limited and as small as possible.
– Place of production: high-quality pistachios are usually harvested from areas with suitable weather conditions. Pistachios that are prepared from famous regions such as Kerman, Khorasan, etc., are often of higher quality.
The Most Important Differences Between Iranian Pistachios and Foreign Pistachios
Iranian pistachios are produced in areas with dry and desert climate. These special weather conditions give Iranian pistachios a very good taste and quality. In contrast, foreign pistachios are produced in different regions of the world that have different weather and soil conditions than Iran.
The main difference between Iranian pistachios and foreign pistachios is the climate of the region where they are produced. These differences can have a direct impact on the characteristics and quality of pistachios. Iran is a country with dry and desert climate. Many pistachio production areas in Iran have hot and dry summers and cold winters.
Places such as Kerman, Khorasan, Yazd and Sistan and Baluchistan provinces are among the main areas of Iranian pistachio production. In these areas, there are special weather conditions that are very suitable for the optimal growth and development of pistachios.
Foreign pistachios are produced in different regions of the world, including America, Turkey, Syria, Italy and Greece. These regions have different climates that can affect pistachio production. Some foreign pistachio production areas have a more humid and moderate climate than Iranian pistachio production areas.
The most important climatic difference between Iranian pistachios and foreign pistachios is related to the climatic and soil conditions of their production areas. These conditions can have a direct effect on the growth, taste, texture and quality of pistachios.
– Difference in taste
The taste of Iranian pistachio is known as one of its prominent features. The special climatic conditions that exist in the production areas of Iranian pistachios contribute to the distinct taste of Iranian pistachios. Also, the genetic diversity of Iranian pistachios can also create diversity in their taste. The taste of foreign pistachios is also varied and may vary depending on the region where they are produced.
Foreign pistachios usually have a milder taste than Iranian pistachios and do not have a rich taste. This issue may be due to differences in climatic conditions, soil and genetic diversity. It should be noted that the taste of pistachio can be affected by other factors such as processing methods, storage conditions and pistachio harvest time.
– Difference in product variety
Iranian pistachios have many varieties. As one of the largest producers of pistachios in the world, Iran produces various types. In contrast, foreign pistachios usually have less variety.
This diversity can be related to factors such as genetic diversity, size, shape and other characteristics of the product. Iranian pistachio is known as one of the most diverse pistachio products in the world.
In Iran, high genetic diversity has led to the production of different types of pistachios. Iranian pistachios may be found in different sizes and shapes, each of which has its own characteristics. Foreign pistachios can also have variety. But in general, they have less variety than Iranian pistachios. According to the growing region, foreign pistachios are divided into California, Antpersian, Cires and Evangels types.
– The difference in pistachios
In general, Iranian pistachios have a very low porosity percentage, which means having a full kernel and a firm shell. On the other hand, some foreign pistachios may have a higher percentage of poki.
Regarding having pitted pistachios, it should be noted that this characteristic depends on various factors such as the type of pistachio, growing conditions and pistachio processing, and it cannot be generally attributed to Iranian or foreign pistachios. b
Therefore, this difference cannot be expressed in a general way for both types of pistachios. Factors such as harvesting, storage and processing methods may affect pistachio health. But in general, due to special climatic conditions and higher quality, Iranian pistachios have a much lower percentage of porosity and imperfection than foreign pistachios.
– The difference in heating ability
Iranian pistachio in cooking processes such as production of doughs and pastries through heat absorption in terms of quality and taste improves to a great extent and gives good taste and texture to all kinds of sweets, cakes and food. Iranian pistachio is usually considered as one of the best options for baking baklava due to its high heat capacity.
This characteristic of Iranian pistachio is due to its high oil and fat, which makes pistachio maintain its state and quality during cooking processes and creates a good taste and aroma in all kinds of foods and sweets. When Iranian pistachios are cooked in baklava or other foods, the natural oil of the pistachios is released through contact with heat, and this causes the pistachios to achieve a good taste and aroma, resulting in an improvement in quality and Create the taste of baklava or other foods.
– Racial difference:
Due to its special taste, Iranian pistachios are in high demand all over the world. Iranian pistachios have a sweet and fatty taste. The racial difference and different types of pistachios are the most important factors that cause the difference between Iranian and foreign pistachios.
– The pistachio kernel is higher than the whole pistachio:
Iranian pistachios have more kernels than foreign pistachios. It means that if you buy Iranian and foreign packages for the same amount, you will be able to eat more brains by consuming Iranian pistachios.
– Difference in exports
Iranian pistachio is known as one of the best examples of pistachio in the world and accounts for the largest amount of pistachio export. Iranian pistachio has a very strong position in the global export industry and is known as one of the best examples in the international market. Iranian pistachio has the best quality among pistachios due to the weather conditions and suitable soil. These pistachios have excellent taste, aroma and texture, which are praised by exporters and global buyers.
As one of the largest producers and exporters of pistachios in the world, Iran has a long experience and history in exporting pistachios. Iranian pistachio offers competitive and reasonable prices due to high production and competitiveness of the export market. This makes Iranian pistachios gain a stronger position in the world market.
For this reason, Iranian pistachios are exported using international standards and are known as a quality and safe product.
The Price Difference Between Iranian and Foreign Pistachios
In examining the price of Iranian pistachios compared to foreign pistachios, it should be noted that the price of pistachios may be affected by various factors and may vary in different markets or over time. Although Iranian pistachios usually have a relatively reasonable price due to factors such as high production, export experience and competitive price.
Iran is one of the largest producers of pistachios in the world, and the high production of pistachios allows this country to supply pistachios to global markets on a large scale. This high production rate can lead to a better price for Iranian pistachios. Competitive price between pistachio producers in world markets usually leads to more reasonable prices. Iranian pistachio has a more reasonable price due to high production and competition with other countries.
As one of the main producers of pistachios in the world, Iran has strong commercial connections with global markets. These communications can help reflect the price of Iranian pistachios directly and without intermediaries, and prevent sudden price increases.
Pistachio producing areas in Iran
Kerman: This province is one of the main pistachio production areas in Iran. Kerman is famous as the hub of pistachio production in Iran. The cities of Rafsanjan and Sirjan in this province are known as the main pistachio production centers in this region.
Khorasan: The cities of Birjand, Faizabad and Qaenat in Razavi Khorasan and South Khorasan provinces are famous as other pistachio production points in this province.
Yazd: Meibod and Mehriz cities are important pistachio production cities in Yazd province.
Fars: The cities of Raz and Jarglan in Fars province are also engaged in the production of authentic pistachios.
Semnan: Damghan city in this province is known as one of the important points of pistachio production and processing in Iran. The climatic and soil conditions of this region have facilitated the development of high-quality pistachio production.
Sistan and Baluchistan: In this province, the city of Zahedan is known as one of the pistachio production areas.
Iranian Pistachio Tree Rooting:
The root of the Iranian pistachio tree is axial and vertical and sinks into the soil to a depth of more than two meters. The ability to produce secondary roots in the Iranian pistachio tree is very weak, and whenever the end of the main root is cut, the pistachio tree dries up and dies.The Iranian pistachio tree has a habit of vertical growth. The origin of pistachio trees was a region in the territory of Iran.
Iranian pistachio, a seed that comes to fruit:
The propagation method of Iranian pistachio is through planting seeds and creating seedlings, and pistachio is a plant that has been cultivated in Iran for a long time.
Different methods of planting Iranian pistachio seedlings include:
1- Planting in the main land
2- Planting in the treasury
3- Planting in plastic bags and…
With its delicious taste and unique characteristics, Iranian pistachio is known not only as a delicious food but also as a rich source of energy and essential nutrients in human nutrition. The importance of pistachios in nutrition is due to the unique composition of its components.
General Strengthening of the Body with Iranian Pistachio Nuts:
The pistachio kernel, which forms the edible part of the pistachio, is green in color with a light brown skin that does not need to be removed before eating.
Pistachio nuts have a warm nature and have been used by humans since ancient times as one of the pleasant, useful and energizing foods, and later they were included in the composition of some foods.
Pistachio brain is prescribed for the general strengthening of the body and has been introduced as a substance that generates blood and stimulates the active forces of the body.
Characteristics of Standard Pistachio Shells:
* Skin color: Pistachio skin color refers to the natural color of the hard and bony shell of raw pistachio, which can vary from milky to dark cream depending on the type of pistachio and the type of processing.
In elongated varieties of pistachios, you can see colored smoky dots and lines at the end of the outer shell, which is normal.
The color of processed pistachio skin (roasting, etc.) can be different depending on the type of process.
Bad color of pistachio shell is said to be a situation where the natural color of hard pistachio shell is lost due to unfavorable processing conditions, in a quarter of the whole surface or a half of the surface of one edge and is not visible.
The acceptable amount of bad color in pistachio standard can vary depending on its type; But in general, in premium to excellent grade pistachios, it can be a maximum of 2% of the total pistachios.
* Pistachio shape: In standard pistachios, the shape of pistachios is natural and symmetrical.
If the pistachio fruits lose their symmetrical and natural shape for any reason such as incomplete growth, breaking during the mechanical milling process, etc, they are malformed.
In pistachio standard, maximum 5% of pistachios can be malformed; Of course, this amount can be different depending on the grade of pistachios.
* Smiling pistachio: A pistachio whose hard and bony shell has a gap with a suitable size, so that there is easy access to its brain, is a smiling pistachio. In general, pistachio being smiling, less smiling or nail-shaped is considered a very important factor in determining the quality and price of pistachios.
In general, in determining the pistachio standard, maximum 6% of the seeds can be pistachios or pistachios.
In a standard load of pistachios, the maximum amount of unripe pistachios and balls can be 8% of seeds.
* A pistachio shell is a pistachio whose first skin (soft skin) has not been separated or covers more than one-eighth of the entire surface of the hard and bony shell.
* An unripe pistachio is a pistachio whose brain has not completed its growth stages for various reasons or has remained small in general. In this case, the pistachio kernel contains less than 47% and more than 25% of the weight of the pistachio.
Characteristics of standard pistachio nuts
Standard pistachio nuts do not have any unnatural or spicy smell and taste. The feeling of any taste, apart from the natural taste of pistachios, can indicate the occurrence of chemical reactions of pistachio brain compounds or the penetration of pollutants into it. Standard pistachios should also be free of burnt smell and taste (due to processing in unfavorable conditions with high temperature or long time).
Color of the pistachio: each variety of pistachio can have its own unique color; But in general, standard pistachios are classified into four categories in terms of color: green, yellowish green, yellow, and mixed.
Moisture level: One of the most influential factors on pistachio texture and crispiness is its moisture level. In general, this amount should not be more than about 6.5%; However, this criterion can also be different in some countries; For example, in the United States, this amount does not exceed about 7%.
– In standard pistachios, the maximum amount of free pistachio nuts can be 1% of the weight.
– The pistachio kernel or its part that has come out from inside the hard shell is called free pistachio kernel.
– The amount of peroxide extracted from pistachio pistachio nuts should be at most 1 milliequivalent per kilogram.
– Aflatoxin in standard pistachio is 15 ppb for the whole and type B1 is 5 ppb at most.
– The amount of moisture (the amount of water in the pistachio kernel) should be a maximum of 6% of the seeds.
– In standard pistachios, no live pests should be observed and up to 5% of the seeds can be infected; provided that the amount of moldy seeds is not more than 0.2% of the seeds.
– Pistachio pest: it is said to be contamination or damage caused by the activity of pests, which can include the droppings of eggshells, larvae, pupae, mold, fungi, holes resulting from the feeding of insects (usually seen after removing the third skin) and… which are visible to the eye. Unarmed can be visible on the pistachio kernel.
– Uniformity of pistachio varieties: it is said that pistachio is uniform in terms of size and variety, and pistachio bar that does not have these two characteristics is considered mixed (with lower quality and price).
– Uniformity in size: when the weight ratio of 15% of the largest grains to 15% of the smallest grains is 1.5 at most.
– Uniformity in variety: when maximum 6% of the seeds are different from another variety.
– Foreign materials: materials other than pistachio, such as pistachio green skin, bony and hard skin without core, pebbles, smiling puck, etc., are said to be visible to the naked eye and can be separated by different methods.
The maximum amount of foreign materials can be 1%; Provided that the amount of foreign materials other than pistachio skin is not more than 0.3%.
To import pistachios from Iran, you can use the advice and experience of Atra Atlas Trading Holding.