California family farm organically grown pistachios, shelled, perfectly dry roasted, and lightly misted with EDEN sea salt. A mildly sweet and lightly salted snack food delivering 7 grams of beneficial monounsaturated fatty acids per serving. Low sodium and a good source of protein, fiber, and thiamin B1.
Organic EDEN Pistachios are the Kerman variety, famous for outstanding flavor, from orchards organically managed since the mid-90s in the Central Valley of California. Roasted and shelled they are easy to enjoy, mildly sweet and lightly sea salted delivering 7 grams of beneficial monounsaturated fatty acids per 3 tablespoon serving with zero cholesterol. They are a good source of protein, fiber, and thiamin B1.
Pistachios are tree grown. They come out in heavy clusters similar to grapes, and have a soft outer hull like almonds. Organic EDEN Pistachios are harvested in late August to early October when hulls turn rosy and the shell splits indicating they are ripe. Harvesting when perfectly ripe ensures the best taste. This is done by shaking the tree for several seconds. Ripe pistachios fall onto a canvas catching frame, and then into a bin. Full bins move to hulling where the soft outer hull encasing the hard shell is removed. The hard shell is then removed. After hulling they are dried, sorted, and shipped to Eden where they are gas fire roasted before a light misting with our finest sea salt.
Pistachios Pistacia vera aka 'green almond,' 'happy nut,' and 'smiling nut' referencing its split appearance as a happy face. One of the world's oldest nuts and indigenous to the region formerly known as Persia stretching from the Mediterranean to Afghanistan where it was called 'pistah'. Evidence indicates pistachios have been enjoyed for at least 10,000 years. There are just two nuts mentioned in the Old Testament, pistachios and almonds. They were grown in the hanging gardens of Babylon. The Queen of Sheba forbad commoners from growing the trees for personal use. Persians used them in cooking, especially for sauces of a creamy smoothness. It was believed that good fortune and happiness came to couples who enjoyed pistachios and listened to the cracking sound of the shells above their heads as they strolled through the trees. When pistachios were first brought to the U.S. in the late 1800's they were dyed red to hide imperfections and stains on their shells from inferior harvesting techniques, and to attract shoppers' attention.
The only place in the U.S. where pistachios can grow is in California's Central Valley with its Mediterranean like growing condition, year round sunshine, long growing season, moderate winters, arid climate, moderate but ample water supply, and well drained fertile soil. It was here in the 1930's that plant scientist William E. Whitehouse first planted pistachios. Mr. Whitehouse spent months in Persia collecting pistachios to find one with the most desirable traits. That one variety was Kerman, named after the city where it was found. He brought back 20 pounds and began planting them. Pistachio trees need 7 to 10 years to produce nuts, and 20 years to reach peak production. It took until the 1970's for pistachios to become a commercial crop there, and now California is the second largest producer of pistachios in the world.
EDEN Pistachios are superior snack food, but more than that. They can be ground like almonds to make creamy sauces, pesto, curry, and desserts. Toss some into pasta stir fries, pasta salads, regular salads, fruit and Waldorf salads, pilaf, tabouli, couscous, and wild rice dishes. They are used in muffins and cakes, party mixes, trail mixes, and granola too.
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