Pistachio / Pista / পেস্তা

The pistachio (Pistacia vera), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely

consumed as food.

Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell.

Archaeology shows that pistachio seeds were a common food as early as 6750 BC. The modern pistachio P. vera was first cultivated in Bronze Age Central Asia, where the

earliest example is from Djarkutan, modern Uzbekistan. It appears in Dioscurides as pistakia πιστάκια, recognizable as P. vera by its comparison to pine nuts.

Additionally, remains of the Atlantic pistachio and pistachio seed along with nut-cracking tools were discovered by archaeologists at the Gesher Benot Ya'aqov site in Israel's Hula Valley, dated to 780,000 years ago.[8] More recently, the pistachio has been cultivated commercially in many parts of the English-speaking world, in Australia, and in New Mexico and California, of the United States, where it was introduced in 1854 as a garden tree. David Fairchild of the United States

Department of Agriculture introduced hardier cultivars collected in China to California in 1904 and 1905, but it was not promoted as a commercial crop until 1929. Walter T. Swingle’s pistachios from Syria had already fruited well at Niles by 1917.

The earliest records of pistachio in English are around roughly year 1400, with the spellings "pistace" and "pistacia". The word

pistachio comes from medieval Italian pistacchio, which is from classical Latin pistacium, which is from ancient Greek pistákion and pistákē, which is generally believed to be from Middle Persian, although unattested in Middle Persian. Later in Pistachio is a desert plant, and is highly tolerant of saline soil. It has been reported to grow well when irrigated with water having 3,000–4,000 ppm of soluble salts. Pistachio trees are fairly hardy in the right conditions, and can survive temperatures ranging between −10 °C (14 °F) in winter and 48 °C (118 °F) in summer. They need a sunny position and well-drained soil. Pistachio trees do poorly in conditions of high humidity, and are susceptible to root rot in winter if they get too

much water and the soil is not sufficiently free-draining. Long, hot summers are required for proper ripening of the fruit. They have been known to thrive in warm, moist The bush grows up to 10 m (33 ft) tall. It has deciduous pinnate leaves 10–20 centimeters (4–8 inches) long. The plants are dioecious, with separate male and female trees. The flowers are apetalous and unisexual, and borne in panicles.

The fruit is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a culinary nut, not a botanical nut. The fruit has

a hard, creamish exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow/red, and abruptly splits part way open (see photo). This is known as dehiscence, and happens with an audible pop. The splitting open is a trait that has been selected by humans. Commercial cultivars vary in how consistently they split open.

Each pistachio tree averages around 50 kilograms (110 lb) of seeds, or around 50,000, every two years.

The shell of the pistachio is naturally a beige color, but it is sometimes dyed red or

green in commercial pistachios. Originally, dye was applied by importers to hide stains on the shells caused when the seeds were picked by hand. Most pistachios are now picked by machine and the shells remain unstained, making dyeing unnecessary except to meet ingrained consumer expectations. Roasted pistachio seeds can be artificially turned red if they are marinated prior to roasting in a salt and strawberry marinade, or salt and citrus salts.environments.Persian, the word is attested as pesteh. As mentioned, the tree came to the ancient Greeks from Western Asia.

The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio

butter, pistachio paste and confections such as baklava, pistachio chocolate, pistachio halva,  pistachio lokum or biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit.

China is the top pistachio consumer worldwide, with annual consumption of 80,000 tons, while the United States consumes 45,000 tons.

Pistachios are a nutritionally dense food. In a 100 gram serving, pistachios provide 562 calories and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals and the B vitamins, thiamin and especially vitamin B6 at 131% DV (table). Pistachios are a good source (10–

19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E , and vitamin K (table).

The fat profile of raw pistachios consists of saturated fats, monounsaturated fats and polyunsaturated fats. Saturated fatty acids include palmitic acid (10% of total) and stearic acid (2%). Oleic acid is the most common monounsaturated fatty acid (51% of total fat) and linoleic acid, a polyunsaturated fatty acid, is 31% of total fat. Relative to other tree nuts, pistachios have a lower amount of fat and calories but higher amounts of potassium, vitamin K, γ-tocopherol, and certain phytochemicals such as carotenoids and phytosterols.

In July 2003, the United States' Food and Drug Administration (FDA) approved the first qualified health claim specific to seeds lowering the risk of heart disease: "Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5 g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease".[ Although pistachios contain many calories, epidemiologic studies have provided strong evidence that their consumption is not associated with weight gain or obesity.

Pistachio nuts, raw

Nutritional value per 100 g (3.5 oz)

Energy                                   2,351 kJ (562 kcal)

Carbohydrates                    27.51 g

Sugars                                   7.66 g

Dietary fiber                         10.3 g

Fat                                          45.39 g

Saturated                             5.556 g

Monounsaturated             23.820 g

Polyunsaturated                 13.744 g

Protein                                  20.27 g

Vitamins

Vitamin A equiv.

lutein zeaxanthin                1205 μg

Thiamine (B1)                      (76%) 0.87 mg

Riboflavin (B2)                    (13%) 0.160 mg

Niacin (B3)                           (9%) 1.300 mg

Pantothenic acid (B5)       (10%) 0.52 mg

Vitamin B6                           (131%) 1.700 mg

Folate (B9)                           (13%) 51 μg

Vitamin B12                         (0%) 0 μg

Vitamin C                              (7%) 5.6 mg

Vitamin D                             (0%) 0 μg

Vitamin E                              (15%) 2.3 mg

Vitamin K                              (13%) 13.2 μg

Minerals

Calcium                                 (11%) 105 mg

Iron                                        (30%) 3.92 mg

Magnesium                          (34%) 121 mg

Manganese                          (57%) 1.2 mg

Phosphorus                         (70%) 490 mg

Potassium                             (22%) 1025 mg

Zinc                                        (23%)

Pistachios’ Health Benefits:

1. Healthy heart:

Pistachios help in reducing bad cholesterol, LDL and increases good cholesterol, HDL in the body thus preventing heart diseases. It also increases strength of the nerves making heart stronger.

2. Anti-inflammation properties:

Pistachio benefits include the presence of vitamin A, vitamin E and anti-inflammatory properties reducing the inflammation in the body caused due to any problems.

3. Prevents diabetes:

60% of the daily required phosphorous is present in a cup of pistachios which can prevent even type-2 diabetes. Also phosphorous in pistachios helps in breaking down proteins into amino acids resulting in glucose tolerance.

4. Haemoglobin and blood:

Vitamin B6 is the protein that helps in carrying oxygen in the blood. The high quantity of B6 in pistachios if taken daily can increase the oxygen quantity in the blood and increase the haemoglobin count in it.

5. Nervous system:

Vitamin B6 is present in high concentration in pistachios which is very beneficial to

nervous system. Amines are the messaging molecules in the nervous system. In order to develop, they need amino acids which are dependent on vitamin B6 presence in the body. This vitamin builds a sheath called myelin around the nerve fibers. And messages pass via Nerve fibers from one nerve to another. Vitamin B6 helps in building many amino acids which help in proper transmission of nerve impulses.

6. Macular degeneration:

Macular degeneration is an age related eye disease which slowly reduces the eye vision making adults unable to read and work properly. It makes them unable to recognize people as well. Free radicals attack the cells and damage them resulting in macular degeneration. Lutein and Zeaxanthin are two anti-oxidants that are found in Pistachios which fight against these free radicals and destroy them preventing the cells from damage and thus preventing macular degeneration.

7. Boosts immunity:

Vitamin B6 is very important for a healthy immune system. This helps in building blood and proper blood supply throughout the body.

8. Healthy brain:

Vitamin B6, that is present in high quantity in pistachios helps in increasing the haemoglobin count in the blood. This oxygen rich blood is then supplied to the brain making it even more active.

9. Healthy glands:

Glands like spleen, thymus, etc become healthier and work properly with good supply of blood containing more white blood cells (WBC) that is required to fight against infections.

10. Healthy skin:

Vitamin E is very essential for a healthy skin and this anti-oxidant is present in pistachios. It integrates the cell membranes of the mucous membranes of the skin

membranes. It protects skin from harmful UV rays, prevents from skin diseases and makes skin healthy and more beautiful.

11. Anti-ageing:

Vitamin E present in pistachios is helps fight ageing process of skin and making you look younger. oil present in this nut has emollient properties helping skin to moisturize and keep it from drying. It is used as aroma oil, medicinal massage oil etc.

12. Prevents cancers and infections:

Vitamin B6 helps in increasing the blood count. The WBC or white blood cells help in preventing infections and various cancers.

Pistachios’ Skin Benefits:

13. Natural Moisturizer:

Pistachio oil is an excellent natural moisturizer. It happens to be naturally infused with demulcent properties which tend to have highly hydrating and smoothening effects on the skin. You can consider substituting your regular moisturizer with Pistachio oil in order to get that smooth and silky skin.

14. Fights Aging:

Did you know that Pistachio is highly beneficial when it comes to ageing? They contain a variety of potent antioxidants that tend to neutralize free radicals, a chief culprit behind premature aging and in ensuring soft & silky skin for a longer time.

15. Gives Skin Natural Glow:

Pistachios contain a considerable amount of essential fatty acids which are vital for maintaining a healthy, glowing complexion. Including green apples in your routine diet help you ensure a robust, radiant skin all the time.

16. Maintains Skin Health:

Being a rich source of vitamin E, a fat soluble antioxidant, Pistachios play a vital role in maintaining hale and hearty skin. They protect your skin from sun damage, thereby reducing the odds of skin cancer and sunburns.

17.Improves Vision:

Pistachios help promoting healthy vision and are highly recommended to those struggling with any vision related issues.

Pistachios’ Hair Benefits:

Similar to skin, pistachios have much to offer for hair care as well:

18. Stimulates Hair Growth:

Thanks to being the host of various hair benefiting fatty acids, pistachios stimulate the growth of healthy strands.

19. Makes Hair Strong:

It is also an excellent treatment for strengthening the locks.

20. Increases Flexibility Of Hair:

A hair mask using pistachios deeply nourishes and moisturizes your hair while improving the flexibility of hair fibers. In addition, it is also a great remedy for treating split ends, dehydrated and colour damaged hair.

21. Fights Hair Loss:

Biotin deficiency is among the key factors contributing to hair loss. Pistachios contain considerable amount of biotin and their regular consumption may help you combat hair-loss effectively.

Pista Burfi Recipe

Ingredients

2 cups pistachios

1/4 cup fresh coconut, grated

1 cup sugar

1 teaspoon cardamom powder

Directions

To begin making the Pista Burfi Recipe, soak the pistachios in warm water for about half an hour. Once soaked, drain the water and blend the pistachios along with the coconut in the blender until you can a almost smooth burfi mixture. Keep the mixture aside.

The next step is to make the syrup for the burfi. In a medium size sauce pan; stir in the sugar and 1/4 cup water with heat on medium. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.

To know the right consistency - do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.

Once the sugar syrup has reached the right consistency, add the ground pista and coconut mixture, the cardamom powder to the sugar syrup.

With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.

In 10 to 15 minutes, the pista burfi mixture will thicken and will come away from the sides of the pan. This happens with the coconut and pista releasing its oil. At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required. The sugar will crystallize making the burfi very hard.

Transfer the mixture on a greased square pan and spread it evenly on the top and press it down so its sets well. Allow the pista burfi to cool completely.

Once cooled, cut the Pista Burfi into squares and serve.

Serve the Pista Burfi as a dessert when you have guests at home or make for festivals like Holi, Diwali and Raksha Bandhan.

Gulab Jamun

Ingredients

1 cup dry milk powder

3 tablespoons all-purpose flour

2 tablespoons ghee (clarified butter, melted)

1/2 teaspoons baking powder

1/2 cups milk (warm)

1 tablespoon chopped almonds (optional)

1 tablespoon pistachio nuts (chopped, optional)

1 tablespoon golden raisins (optional)

1 pinch ground cardamom

1 quart vegetable oil (for deep frying)

1 1/4 cups white sugar

7 fluidounces water

1 teaspoon rose water

1 pinch ground cardamom

Directions

In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the

milk, and continue to mix until well blended. Cover and let rest for 20 minutes.

In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.

Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.

Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

Yogurt-Pistachio Smoothies

INGREDIENTS

2 cups plain yogurt1/2 cup water

1 1/2 teaspoons finely grated fresh ginger

1/2 cup salted pistachios

1/4 teaspoon freshly ground pepper

4 ice cubes

1/4 cup finely chopped pistachios

DIRECTIONS

Blend yogurt, water, ginger, salted pistachios, pepper, and ice cubes until smooth. Divide among glasses. Garnish with finely chopped pistachios.

Pistachio Coconut Almond Shake

Ingredients

2 Scoops Visalus Shake Mix

1-2 tbsp. Pistachio Instant Pudding (not Sugar Free)**

2 tbsp. Real Pistachios (optional)

8-12 fl. oz. Vanilla Almond Coconut Milk

5-8 Ice Cubes

Instructions

Combine all in blender and Enjoy! **Do NOT use sugar free pudding due to the ingredients will overwhelm your stomach and intestines and will cause digestion issues. For this reason, use the Non-Sugar Free pudding in moderation with the shakes to avoid excessive amounts of sugar.

Sharbat

(Indian Milk Drink made with Rooh Afza Syrup, Cardamom Seeds, Almonds, Cashews and Pistachios)

Ingredients

1 cup cashews, pistachios and almonds, finely crushed

1 tsp cardamom seeds

1 gallon whole milk

8 cups superfine sugar, to taste

2 tsp vanilla extract

1 1/2 cup Rooh Afza, to taste

Directions

In a mortar and pestle, grind the cardamom seeds. Crush all the nits and gather about 1 tsp.

Dissolve the Rooh Afza syrup and superfine sugar in the milk. Taste. If you like your drink a little more sweet, add more Rooh Afza and superfine sugar.

Mix the nuts, cardamom powder, vanilla extract in the sweet milk.

Refrigerate overnight.

Sip it slowly... and enjoy!

Royal Falooda

Ingredient

Falooda sev / Rice  Vermicelli – 1/4 cup

Boiled Milk – 1 cup

Basil seeds / sabza / takmania seeds – 3 tbsp

Roohafsa / Rose syrup - 3 tbsp (cheak the bottom for the recipe)

Strawberry jelly – 4 tbsp

Vanilla Ice cream  - 2 scoops

Chopped nuts – 1 tbsp (optional)

Method

Soak the basil seed in water to minimum of 30 min.

Boil the water  and add rice vermicelli cook for 2-3 min or until cooked.

Stain the rice vermicelli and basil seeds.

Once the jelly is ready cut that into small cubes.

Assembly 

 In a tall glass add the cubed jelly,over that add the vermicilli and basil seed.

Add the 2-3 tbsp of rose syrup. and milk and give it a good stir.

 Now top it with a scoop of vanilla icecream.

Garnish it chopped nut and serve immediately.