Iran pistachio Export

Iranian pistachio is the best in the world, The flavor and diversity and species production

sales export Iranian dates

Export value Iranian dates in 2011 arrived over of 174 million dollars. Major exports the dates include Mazafati, Shahani, Kabkab, Zahedi, Piarom, Estamaran

Largest exporter of saffron

Iran is the largest producer of saffron, with more than 95% of production in the world, that exports to 45 countries in the world

Pistachio Selection and Storage

Pistachio Selection and Storage

pistachio, nuts, storage, selection, recipes, fruit, food, receipts

Pistachio Nuts

© 2006 Peggy Trowbridge Filippone
 
 
 

Choose pistachio nuts that are split open at one end. Unopened shells are an indicator of immaturity. The greener the nutmeat, the better the flavor.

Pistachios are available year-round in many forms including raw, roasted, salted, unsalted, shelled and unshelled. For cooking purposes, it is best to choose pistachios that have not been dyed.

The thin, edible papers can be easily removed from the nutmeats by blanching. Shelled pistachios are blanched by covering them with boiling water and letting them stand for two minutes. Drain and cool slightly before slipping the skins off.

Since the shell splits upon ripening to expose the nutmeat, pistachios have a limited shelf life. Store pistachios in an airtight container in the refrigerator.

Unshelled nuts may be stored for 3 months in the refrigerator or up to 1 year in the freezer. Shelled pistachios can be stored in the refrigerator up to 3 months, but are not a good candidate for freezing.

To restore pistachios that have lost their crispness, toast them in a 200 degree F. oven for 10 to 15 minutes. 



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