History of pistachio in iran
The origin of pistachio in Iran dates back to the Achaemenes period, i.e. about 4,000 to 5,000 years ago. It is thought that the pistachio wild forests in Iran were domesticated and cultivated about 3 to 4 thousand years ago and then transferred from Iran to other parts of the world, especially to the countries around the Mediterranean Sea.
From the earliest times in history, Iranians have realized the blood-forming, life-giving and intelligence-enhancing properties of pistachio. For example, according to the ancient sources, Zahak whom was defeated by the Iranians, called the victorious Persians as pistachio-eaters and the Parthians were described as men who have always had pistachios as an invigorating, tonic and low-volume food from childhood. According to Hakim Ferdowsi, the Sassanid king in ancient times ordered pistachios to be stored in the forts of Khorasan as a vital and energizing food, so that they can resist the onslaught of the enemy.
Pistachio is intertwined with Iranian culture. In fact, these nuts are present in all aspects of Iranian life. These ancient and delicious nuts are rooted in stories, beliefs, customs and rituals such as Nowruz and Yalda.
The best weather conditions for pistachio trees is hot and dry climate in summer with a cold and temperate winter. Pistachios can withstand temperatures of -20 C in winter and up to +45 C in summer. In Iran, the cities of Kerman, Khorasan, Damghan and Rafsanjan are the birthplace of pistachios.
Types of Iranian pistachios for export:
There are 3 types of known pistachio in world by Latin names:
- Long: category of Stretched pistachios
- Round: category of Spherical pistachios
- Jumbo: category of Coarse and spherical pistachios
Different types of Iranian pistachios with international names:
Due to the differences between naming Iranian pistachios and naming international pistachios, by using the following classification, you can place these Iranian pistachios under international types.
- Akbari, Ahmad Aghaei and Badami varieties are the same as Long pistachios in international markets
- The type of Fandoghi or Ohadi is the same as Round in global markets
- The type of Kalleh Ghuchi that is a very old and well-known name, is the same as Jumbo in global markets.
In the following, each type of Iranian pistachio is fully introduced. Below this separation along with the image is easily understood.
This type of Pistachio has more production in Khorasan province and is one of the long pistachios. The Iranian name of this type is less heard in world markets. Common sizes of this type of pistachio start from 26 and are available up to size 38.
Ahmad Aghaei Pistachio:
This type is very popular in global markets and is one of the most popular types of khandan Pistachio. Its production is very high in Kerman province. This pistachio is in the category of Long pistachios. Common sizes of this type start from 22 and are available up to size 32.
The most well-known and famous type of smiling pistachio in Iran, which is known as Akbari in most countries of the world. This Iranian pistachio cultivar is in the Long pistachio category. Of course, due to its elongated size, in many cases, the special name Super Long is used for this pistachio. Akbari type can be supplied in sizes 20 to 28.
Most of Iran’s Pistachio production is related to Khandan Fandoghi pistachio, which is actually Round. This type of pistachio is used to produce almost all kinds of products for export as well as export to all countries and can be supplied in sizes 28 to 40. Fandoghi pistachio is grown in almost all pistachio producing provinces of Iran.
Kalle Ghuchi Pistachio:
It is one of the largest types of Khandan pistachios produced in Iran. The brand name of this product is Jumbo. Kalle Ghuchi pistachio type can be supplied in sizes 20 to 28, and on the other hand, due to its higher production volume, it has a more reasonable price compared to Akbari type.
Why Iranian Pistachio? (The advantages of Iranian Pistachio)
Pistachios made in Iran have various advantages that set it apart from its American and Turkish competitors. Iranian pistachio is world famous for its unique taste. Why do you think pistachios grown in Iran have a better taste than pistachios made in the United States and Turkey?
The main reason for better taste of Iranian pistachios is its high amount of oil, which makes it tastier than its competitors after roasted.
Following, we are going to talk about differences and advantages of Iranian pistachios.
Advantages of Iranian pistachios vs. American pistachios
Higher ratio of kernel to whole pistachio
Iranian pistachio has a higher kernel ratio than other pistachios. Simply put, by buying a fixed amount of Iranian pistachios, you will have a meal containing more pistachio kernels vs. other pistachios.
Possibility of more roasting at high temperatures
Iranian pistachios can withstand temperatures up to 170 degrees Celsius due to their oil richness. Meanwhile, American low-fat pistachios burn at a temperature of 130 degrees Celsius. Good roasting gives these nuts a unique taste, while eliminating any live bacteria in the product.
Obviously, temperatures below 120° C (for pistachio roasting) are recommended by some suppliers; It will not achieve the above two benefits (i.e. better taste and elimination of bacteria).
For a long time, consumers around the world have preferred the taste of Iranian pistachios. All five commercial types of Iranian pistachios (Fandoghi pistachio, Badami pistachio, Kalle Ghuchi pistachio, Akbari pistachio and Ahmad Aghaei pistachio) each have a rich, unique and special taste. In this regard, Iranian pistachios offer a combination of unique flavors that give a special variety to the taste of the consumer.