dry roasted pistachios, salt. may contain traces of peanuts.
pistachios make a great healthy snack food – simply split the hard pistachio shells and eat the nut out of hand. you can also bake pistachios into your muffins, cookies, biscotti and breads. sprinkle chopped pistachios over ice cream. add them to your stuffing mix. or try tossing with mixed baby greens, sliced apples and crumbled blue cheese.
store in an airtight container – pistachios tend to draw moisture, which makes them lose their crunch. you can also refrigerate or freeze pistachios for up to one year.
Point of Interest:
pistachios are not technically nuts, but seeds that grow in bunches on trees. they are a favourite for snacking and are also a subtle ingredient that’s ideal for both sweet and savoury dishes, lending colour and crunch to appetizers, salads, entrees and desserts.
the natural pale green colour of pistachios comes from chlorophyll, the same pigment that makes leaves green. pistachios were traditionally dyed red to hide the blemishes that resulted from handpicking the seeds. while red-dyed pistachios are still readily available, today’s improved harvesting methods largely eliminate the occurrence of blemishes and thus the need for dyeing.
pistachios are a good source of vegetable protein, fibre and monounsaturated fats (the good fats), as well as other important vitamins, minerals and phytonutrients. you can get more dietary fibre from a one-ounce serving of pistachios than a 1/2 cup of broccoli or spinach. one serving of pistachios also has as much potassium as half a large banana.