Pistacia vera
(Pistachio Nut) Pimperneut, Groenamandel [Afrikaans]
Life
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> Eudicotyledons > Core Eudicots > Rosids > Eurosid II > Order: Sapindales > Family: Anacardiaceae
Pistacia vera grows wild in the Central Asian
steppes of NE Iran, N Afganistan, Uzbekistan, Tadzhikistan, Kirgizia, S
Turkmenia and S Kazakhstan. Male and female flowers are borne on different
plants (dioecious). The nut is contained within a shell that splits open
slightly, with an audible pop, when it is ripe. The nut itself has a
greenish hue, which is unusual. Domesticated plants bear larger nuts than wild
forms. It is a highly drought resistant plant and nowadays, besides being
cultivated within its native distribution, it is also grown extensively in Iran,
S Turkey, California and Syria.
Pistachio nuts are an excellent source of iron, magnesium,
phosphorus, potassium and thiamin. Fat content stands at 54% by weight and is
made up mainly of monounsaturated fats.
Uses
- Pistachio nuts are a popular snack, raw or roasted. \
- Nuts are used in various recipes for puddings, cakes,
sweets, meats, stuffing, pâtés and sauces. The Middle Eastern dessert called
baklava has pistachios as its main ingredient along with honey and
walnuts.
Publications
-
Anon. 2002. Encyclopedia of Foods. A Guide
to Healthy Nutrition. Academic Press, San Diego, California.
-
McGee, H. 1991 (first published 1984). On
Food and Cooking. The Science and Lore of the Kitchen. Harper Collins,
London.
-
Zohary, D. & Hopf, M. 1993. Domestication
of plants in the old World - The origin and spread of cultivated plants in
West Asia, Europe, and the Nile Valley. Clarendon Press, Oxford.
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