Turkey produces two types of pistachios: Antep, which are the small, slim ones in brown shells from the area around Gaziantep in western Turkey, and round, fatter nuts with pale beige shells from Siirt, in eastern Turkey, not far from the border with Iraq.
Are pistachios from Turkey?
Turkey is one of the main pistachio nut producing country in the world. Wild trees of Pistacia species are spread in almost all parts of Anatolia. However, the majority of Pistacia trees are in the South Eastern part of the Country.
Where do pistachios originally come from?
The pistachio tree is believed to be indigenous to Iran. It is widely cultivated from Afghanistan to the Mediterranean region and in California. The seed kernels can be eaten fresh or roasted and are commonly used in a variety of desserts, including baklava, halvah, and ice cream.
Are pistachios popular in Turkey?
Turkey is the third-largest pistachio-producing country after the United States and Iran. It produces 127,400 metric tons of pistachio every year.
Why do Turkish eat so much pistachio?
Like trail mix today, pistachios were a common food eaten by travelers because they have a long shelf life and are easily transported.
What nuts are grown in Turkey?
Turkey relies on imports for almonds and walnuts to meet domestic demand. U.S. walnuts and almonds are still subject to retaliatory tariffs, resulting in a 10 percent higher customs tax than other tree nut exporting countries. Turkey is the top producer of hazelnuts in the world and the biggest exporter.
Which country has the best pistachios?
Iran
Iran is Moving away from Traditional Practices
The country lost the race to the US under heavy economic sanctions, but it still produces the best pistachios in the world.
Who invented pistachios?
The original homelands of the pistachio were Asia Minor (now Turkey), Iran, Syria, Lebanon, and a bit north to the Caucasus in southern Russia and Afghanistan. Archeologists found evidence of pistachios in a dig site at Jerome, near northeastern Iraq, from as early as 6750 BC.
Who is the world’s biggest pistachio producer?
Iran
Countries by Pistachio Production. Iran is the largest pistachio producer in the world with 551,307 tonnes production per year. United States of America comes second with 447,700 tonnes yearly production.
What happens if you eat pistachio shells?
The first point to notice is that we have the hard pistachio shells and we have the fresh pistachio shell. You cannot eat pistachio shells, the hard ones. It is too hard and it may break or chip your teeth. In some cases, it may cause serious gastrointestinal problems.
What is the difference in Turkish pistachios?
Turkey produces two types of pistachios: Antep, which are the small, slim ones in brown shells from the area around Gaziantep in western Turkey, and round, fatter nuts with pale beige shells from Siirt, in eastern Turkey, not far from the border with Iraq.
How much do pistachios cost in Turkey?
The price in Turkish Lira is TRY 132.63 per kg. The average price for a tonne is US$ 15747.17 in Istanbul and Ankara. Turkey’s import price for pistachios in 2019 was US$14.08 per kilo.
Which country exports the most pistachios?
Iran is the world’s largest exporter of pistachio kernels in the world, on average accounting for 60% to 70% of the world’s total exports.
Are Turkish pistachios healthy?
Pistachio nuts are a rich source of healthy fats, proteins and minerals. There are just 276 calories for each 50g of pistachios. Pistachios are rich in Vitamin E and Vitamin B6. Vitamin E acts as a potent antioxidant against to cancer.
What is the green thing in Turkish food?
Turkish Pistachio is the best in all pistachio types worldwide. It has a unique taste and can be used in lots of sweets such as Turkish Baklava. Many pistachio connoisseurs tell you the Turkish pistachio variety taste better than any other varieties.
What Turkish people eat in a day?
A typical Turkish homemade dinner starts with a warm soup, followed by a dish made of vegetables (zucchini, eggplant, cauliflower, green beans, potatoes, spinach to name a few), meat or legumes (beans, chickpeas, lentils) boiled in a pot and typically served with starchy foods like bread, Turkish rice pilaf, pasta or
Which nut is famous in Turkey?
Walnut trees are found in many regions in Turkey, both as cultivated plants and as wild plants. It is grown in places up to 2000 meters from the sea coast. Shelled walnuts, which are famous for their taste, are one of the most commonly consumed nuts.
Does Turkish food have nuts?
In general, simple restaurants making the common, traditional Turkish dishes may use fewer or no nuts. Innovative, more expensive restaurants may use more. Peanuts (yer fıstığı, YEHR fuhs-tuh-uh) are not actually nuts, they’re legumes, pulses.
Which dry fruit is famous in Turkey?
Raisins (Sultanas)
Among these varieties, seedless “Yuvarlak and Sultani” are the main varieties used for raisins. Seedless raisins are grown especially in the Aegean Region of Turkey, which is blessed with some of the most fertile land in the world, plenty of sunshine and abundant water supplies.
What are the best Turkish pistachios?
Antep Turkish Pistachios
These are the most popular Turkish pistachios. Antep Turkish Pistachios, the closest to the supreme Iranian variety, are the smallest pistachio a little harder to open than the California, but pack the most punch. These roasted and lightly salted nuts are the sweetest pistachios we sell.
Why are pistachios so expensive?
According to The Cold Wire, pistachios are also expensive because of the costs associated with farming them. Apart from the obvious needs (such as enough water and fertile land in the right climate for the trees to grow) pistachios require a great amount of hands-on labor to harvest.
Gerardo Gonzalez loves cooking. He became interested in it at a young age, and has been honing his skills ever since. He enjoys experimenting with new recipes, and is always looking for ways to improve his technique.
Gerardo’s friends and family are the lucky beneficiaries of his delicious cooking. They always enjoy trying out his latest creations, and often give him feedback on how he can make them even better. Gerardo takes their input to heart, and uses it to continue refining his culinary skills.