Pistachios The greener they are, the better

They are a popular party snack, a fine ingredient in baked goods and a colorful decoration on chocolates. We are talking about pistachios, the seeds of the drupes of the pistachio tree. The light green, sometimes purple cores are sometimes round, sometimes almond-shaped or sometimes oval and are characterized by their mild, nutty flavor.
In the kitchen, pistachios have conquered their niches in many areas. Chopped or as a whole, they are happy to bake in cookies. In Baklava or Mozartkugeln they are indispensable, in the mortadella as well. Popular pistachio companions are honey and mint, marzipan and chocolate. And in savory dishes, especially ingredients from the Orient like couscous are their partners. Sometimes the green seeds serve as an eye-catcher, especially in combinations with contrasting colors. On the black chocolate chocolates, the red raspberry cake or with yellow saffron rice, they are doing particularly well.

Image: M.studio - fotolia

Pistachio kernels have a high energy value of just under 600 kilocalories per 100 grams. They consist of more than 50 percent fat, mostly unsaturated fatty acids. That the little green things are still recommended by nutritionists as a healthy snack, is also their other inner values: With more than 20 percent of pistachios contain a lot of protein. Vitamins from the B group, folic acid, potassium and iron are also included in a noteworthy amount. "If you want to discipline yourself with pistachio nibbling, you should resort to unpeeled cores," advises Harald Seitz from aid info service. "This reduces the speed of consumption and thus often the amount that you nibble. In addition, the joint cracking of the cores promotes communication. "

The pistachio tree has first conquered the Mediterranean from the Middle East. At least since ancient times, he was specifically cultivated. Today, after Iran, the US and Turkey are the world's largest manufacturers. Pistachios are usually more expensive than almonds, hazelnuts and Co. This is due to the time-consuming harvesting and processing and the fact that a pistachio tree brings only every second year rich harvest.

In this country pistachios with or without shell, natural or salted and roasted are available year-round. Especially in Advent, there are in some places as loose goods. Appetizing green color is the clearest quality mark. For unpeeled pistachios, as many of the hard outer shells as possible should be cracked at the seam. Large, long cores are considered particularly aromatic. Pistachios, which give off a musty smell or look old, leave you better lying. Molds, so-called aflatoxins, have already formed on them. These are heat-resistant and harmful even in small quantities. At home, the sensitive babies are best stored cool and dry. Once opened, packs must not be left lying around too long. (Eva Neumann, aid)