Malik
Ranch Nuts
Pistachio Facts
The pistachio tree is native to western Asia and Asia
Minor,from Syria to the Caucasus and Afghanistan. Archaeological evidence
in Turkey indicate the nuts were being used for food as early as 7,000
B.C. The pistachio was introduced to Italy from Syria early in the first
century A.D. Subsequently its cultivation spread to other Mediterranean
countries. The tree was first introduced into the United States in 1854
by Charles Mason, who distributed seed for experimental plantings in California,
Texas and some southern states. In 1875 a few small pistachio trees, imported
from France were planted in Sonoma, Calif. In the early 1900's the U.S.
Dept. of Agriculture assembled a collection of Pistacia species and pistachio
nut varieties at the Plant Introduction Station in Chico, Calif. Commercial
production of pistachio nuts began in the late 1970's and rapidly expanded
to a major operation in the San Joaquin Valley. Other major pistachio
producing areas are Iran and Turkey and to a lesser extent, Syria, India,
Greece, Pakistan and elsewhere.
Adaptation
Pistachios thrive in areas which have winters cool
enough to break bud dormancy and hot, long summers. They are drought resistant
and very tolerant of high summer temperatures, but cannot tolerate excessive
dampness and high humidity. The tree has about the same cold resistance
as almonds and olives but flowers later in spring than almonds. Chill
requirements are estimated at 600 to 1,500 hours. In this country the
pistachio is best adapted to the hot, drier regions of California and
the Southwest, especially California's central valley and southern California
inland areas. Pistachio trees are not particularly suitable as container
plants.
California Pistachios
California pistachios are "heart smart."
Like all nuts, pistachios contain significant amounts of monounsaturated
fat, which in recent studies has been shown to lower blood cholesterol,
possibly reducing the risk of heart disease. And here's even more good
news: Pistachios are low in saturated fat and are cholesterol-free.
Fiber is in and pistachios are full of it! A 1 ounce serving contains a whopping 3.1 grams of fiber. That's more than many foods recognized as good high fiber sources like celery, potatoes, raisins and wheat bread.
California pistachios are an excellent source for vegetable
protein. And for those who want to include non-animal protein in the diet,
pistachios, when combined with other protein-rich grains, fruits and vegetables,
can fulfill your protein needs for maintaining good health.
How to enjoy a Pistachio!
Open the shell and pop them right into your mouth. Eating raw Pistachios
is an acquired, but healthy taste for many Americans. You can also roast
the shelled nuts in the oven and enjoy them with or without salt. Try
adding the shelled nuts to your favorite Mediterranean dish and cook them
right into the rest of the ingredients.
Source: www.vinetreeorchards.com, www.crfg.org