For specific product inquiries, we would like to point out that our minimum order quantity per product is 750 kg.
Available in the following varieties
In confectionery production for the production of baklava, nougat, chocolates and pralines, as a salty snack, for the production of sausages and sausages and in nutrition-conscious cuisine.More…
In midsummer, July is the time of the main harvest.More…
Stone fruit of the pistachio tree (bot. Pistacia vera), which grows like a shrub or cultivated as a single-stem tree.More…
Sweet to piquant, spicy.More…
Asia Minor and the Mediterranean region.More…
World production averages about 400,000 tons per year. About half of it comes from Iran.More…
Pistachios are still cultivated in many areas as erosion protection. They create a microclimate that serves species diversity. Our organic pistachios come from Spain and Turkey. Short, intra-European transport routes, organic cultivation without pesticides and artificial fertilizers and fair trade contribute to the sustainability of this product.More…
Over 50 g fat and about 21 g protein make the pistachio an energy-rich nutritional contribution.More…
Torrone, nougat, Mozart balls: Without the fine spicy taste and the appetising green colour of the pistachio, we would have to do without these delicacies that appeal to all the senses. Chopped pistachios are not only a tasty ingredient and a sought-after decoration for cakes and tarts. Pistachios taste good in rice pots and with vegetables, roasted they are a valued enrichment for muesli. The pistachio is also the savory part. Mortadella and other sausages give them an appetizing appearance, a savory, nutty taste and a crunchy bite. However, the majority of pistachio production is sold as a salty variant.
The pistachio genus has a single variety that produces edible stone fruits. The pistachio tree (bot. Pistacia vera) belongs to the sumac family. It reaches a height of up to 15 metres. However, the pistachio is usually kept smaller for the purpose of more convenient and efficient harvesting.
This tree does not make great demands on the soil. Due to its extensive root system, which can extend to a depth of 15 m, it also thrives in desert-like areas. Only a climate with a warm spring is a prerequisite for the crop yield. The flowers are extremely sensitive to cold. The age of this tree is up to 300 years. However, the pistachio does not always carry equally well. In the so-called fattening years there is an abundant harvest, in the following year there are few to no stone fruits.
As a dioecious plant, the pistachio depends on the close proximity of male and female specimens. The coveted fruits develop on the panicled inflorescences of the female flowers. The red-green, fleshy skin contains the nut kernel with its hard nut shell. The green, edible seed inside is protected by a thin seed shell.
As one of the oldest cultivated plants, pistachio is native to the Middle East. Wild pistachios were found early in Syria. Pistachio has been cultivated since ancient times. The green nuts were used as a remedy for toothache and even as a natural coloring. We obtain our high-quality organic pistachios from selected plantations in Turkey and Spain. They are fresh from the harvest, their spicy aroma, the intense green color and the crunchy bite make them something very special. Their above-average content of vitamin A and vitamin E contributes significantly to a healthy diet. Other valuable ingredients include calcium, magnesium and iron as well as the vitamins of the B complex.
Pistachio plantations make a significant contribution to landscape conservation in barren areas. In their protection, less soil is removed. Microorganisms and plant species diversity can flourish again in biologically run projects. Much attention is paid to the pistachio shells as heating material. The first combined heat and power plants are operated with this natural material. Pistachio wood is less suitable for making furniture. It plays only a minor role in exports. But regional craftsmen appreciate the colorful and beautifully grained wood. Commodities such as knife blocks, shafts for fountain pens and knife handles are not only sold at markets as holiday souvenirs, but are also sold beyond the country’s borders.
When in September the fleshy skin of the pistachio bursts open and separates from the skin, harvest time has come. Tree vibrators accelerate the falling of the pistachios. They are collected, collected in containers on vehicles and taken to the processing plant. There the sheaths are removed from the core. The goods are dried and sold unpeeled, salted or pure.
The main producer is Iran, followed by the USA, China and Turkey. A small part of the harvest comes from Europe, Greece and Italy.
The World Conservation Union has the pistachio on the Red List. Cultivation in biologically managed projects is therefore a valuable contribution to species protection.