Pistachio Nuts

Pistachios are classified according to origin, colour and size, and each country usually has their own varieties.

Originating in Syria and Persia, pistachios are one of the oldest nuts, growing across the Middle East, Western India, Russian Central Asia and the Mediterranean.

This ancient nut has the  lowest levels of fat of all the culinary nuts, and is valued for its waxy texture and aromatic flavour.



  • Source of fibre
  • Low in salt
  • High in monounsaturated fat


Vitamins & Minerals

  • High in Thiamine
  • Source of Vitamin E
  • High in Potassium, Phosphorus, Magnesium, Copper and Manganese.
  • Source of Zinc and Iron
  • USA
  • Iran

August to October


The main types are the Sicily or Noble pistachio, which produces a large nut with a dark green colour and good flavour. Tunis is a variety with a smaller nut, but good flavour, while the Levant pistachio is yellower in colour, with a milder flavour.

  • Shelled Kernels
  • Roasted (in Shell)
  • Roasted and Salted (in Shell)
  • Nibbed
  • Nibbed Roasted

Iran is the main producer of pistachios, but there have been issues with sanctions, making it harder for Iranian producers to trade. American sanctions against Iran were reinstated by President Trump which makes it difficult for other countries to buy, even if they wanted to.
Ingredients are traded globally in US Dollars, and if a US bank tracks a payment to Iran, they will block the payment. This means that Iran’s production is being marginalised on the world market, and American producers are benefitting. This allows them to put pressure on market prices.