- og = certified organically produced
- gf = gluten free
- v = vegan
- ft = fair trade
- st = stock item
- x = not splittable (whole case only)
Pistachio Nuts
The pistachio (Pistacia vera L., Anacardiaceae or sometimes Pistaciaceae) is a small tree native to mountainous regions of Iran, Turkmenistan, Turkey and western Afghanistan, that produces an important culinary nut. Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These species can be distinguished from P. vera by their geographic distributions (in the wild) and their nuts. Their nuts are much smaller, have a strong flavour of turpentine, and have a shell that is not hard. The word pistachio is a loanword from Persian via Latin, and is a cognate to the Modern Persian word "Peste". The kernels are often eaten whole, either fresh or roasted and salted, and are also used in ice cream and confections such as baklava and cold cuts such as mortadella. Inhabitants of the American Midwest make pistachio salad, which includes fresh pistachios or pistachio pudding, cool whip, canned fruit and sometimes cottage cheese or marshmallows. In July 2003, the Food and Drug Administration (FDA) approved the first qualified health claim specific to nuts lowering the risk of heart disease: "Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5g) 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". In research at Pennsylvania State University, pistachios in particular significantly reduced levels of low-density lipoprotein (LDL cholesterol) while increasing antioxidant levels in the serum of volunteers.
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