Frequently Asked Questions
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FAQ
Yes, pistachios tend to naturally fall off the tree after maturing. Most farmers and orchard owners shake the trees and branches with machinery or manually to assist in their harvest.
Pistachio shells are not toxic in themselves, but to prevent aflatoxin contamination, the harvested pistachios are shelled and dried within a 24-hour period.
Iranian pistachios are tastier and more beneficial due to their rich flavor and high vitamin content.
High-quality pistachios have a natural color, a green kernel, and a shell free of stains or mold. They should also have a fresh aroma and taste, without any bitterness or sourness.
High-quality pistachios have a natural color, green kernels, and shells free from stains or mold. They should also have a fresh aroma and taste, without any bitterness or sourness.
Yes, naturally open-mouth pistachios split open on their own and have better quality, while mechanically opened pistachios are forced open and may have lower quality.
Pistachios contaminated with aflatoxin usually have black or gray spots, emit an unpleasant odor, and taste bitter. It is best to avoid purchasing pistachios with an unnatural appearance.
The type of pistachio, export volume, product quality, the degree of openness (smiling), size, and production location all affect the price of pistachios. Larger and more open (smiling) pistachios are usually more expensive.
To purchase authentic Iranian pistachios, you can visit the specialized website of Bagh Behesht Dried Fruits and Nuts, which is run by well-known pistachio farmers from the Damghan region.
Akbari Pistachio: Large, elongated, with a high-fat kernel, slightly luxurious.
Abbasali Pistachio: Medium size, elongated, thin skin, excellent and rare taste.
Shahpasand Pistachio: Rounder appearance than Akbari, mild taste, and a strong shell.
Ahmad Aghaei Pistachio: Elongated, light in color, excellent taste, and early harvest.
Khangari Pistachio: Slightly curved, hard shell, delicious kernel, and long shelf life.
