Pistachios Any Way You Like Them
Stock your kitchen with pistachios in a variety of forms so you always have the best type for the task. From raw in-shell pistachios—a blank slate for your own seasonings—to sweetened paste for confections and pastries, pistachios come in a format that fits. And with multiple formats always on hand, you’re prepared when inspiration strikes.
In-shell
The ultimate bar food, plump pistachios still in their shells have that irresistible come-hither look. Splitting the shells, one by one, and extracting the buttery nut only enhances the snacker’s pleasure.
Buy raw for maximum flexibility and shelf life. Season to your liking and roast as needed to give guests a unique taste experience. Raw pistachios allow you to play with a wide variety of salts and seasonings, such as smoked salt, pimentón, and fleur de sel.
Buy roasted with salt for maximum convenience. These savory nuts are ready to serve, or you can shell and chop them for sprinkling on salads and soups or garnishing entrees–a pre-seasoned ingredient.
Buy roasted and unsalted for pastry uses or for sodium-shy diners. Also suited to savory snacks and dishes when you want to control the seasoning.
Kernels
Labor-saving shelled kernels are the ultimate convenience. Buy raw or roasted, salted or unsalted, whole or diced.
Buy raw for maximum potential in both sweet and savory dishes. Toast as needed to enhance flavor. Purchase raw kernels for making your own pistachio flour, paste, and butter. Made with raw nuts, all of these items retain more green color.
Buy roasted for the ready-to-use convenience required in a busy kitchen.
Buy diced for ease and uniformity in stuffings, meatballs, muffins, cookies, and confections.
Flour
Also known as pistachio meal, pistachio flour is a specialty item available from a few suppliers. Or you can make it yourself. Use in cakes, cupcakes, tart doughs, quick breads, and muffins.
Butter/Paste
Pistachios are ground until smooth and creamy, with or without sweetener. Typically, butter is unsweetened; commercial paste may be sweetened with glucose or corn syrup. Currently no large-scale American manufacturer offers pistachio butter or paste, and most European producers use Iranian or Italian nuts. However, at least one European processor prepares pistachio paste with California nuts. Contact American Pistachio Growers.
Use pistachio butter in satay-type sauces for grilled meats. Use pistachio paste in confectionery and pastry fillings, gelato, and mousses.
