Pistachio fruit is one of the darkest pistachio trees of Anan (Anacardiaceae), according to historic botanists reports, first in Iran and Turkey. Pistachio is a Persian word that has been introduced into Latin and Arabic languages ​​through Latin. Iran is the world's largest pistachio producer and also produces the world's most delicious and most tasty pistachios, so that the pistachio flavor of Iran, with a huge difference from the second largest pistachio producer in the United States, has an undeniable supremacy.
According to historical findings, caravans carrying merchandise from Iran or gifts for the kings of the distant lands and ancient Rome made pistachios as their most valuable gifts and donations, and therefore pistachio always Iran has had many fans among elders and sultans. The most important pistachio breeding areas in Iran are Rafsanjan, Damghan, Yazd, Sirjan, Kerman and Khorasan. The pistachios harvested in each of the above areas have their own taste and color of their brain and fat.
The world's pistachio harvest is currently around 1 million tonnes, with China purchasing about 80,000 tons of the world's largest pistachio consumer, followed by the United States with about 45,000 tonnes and Russia with 15,000 tonnes, and India with 10,000 tonnes in the second to Fourth place.
Major cultivars of Iranian pistachio include Oohadi (Fadghi), Kalhouchi, Akbari, Ahmad Aghaei and Alamami. Each of them has its own characteristics in terms of appearance, taste and nutritional properties. Oohadi and Kucharak pistachios are classified in rows of round pistachios and Akbari, and Ahmad Aghai and Alamami in the row of stale pistachios.
Pistachio fruit, clustered on the branches of the tree, after the separation of the clusters from the tree, is transferred to the pistachio processing terminals in the shortest possible time to separate it from its freshly velvety and beautiful skin. This is because pistachio stains cause the growth of a group of molds (spray gills), which is a component of mildew, and these mushrooms produce a kind of zoo, which is called Aflatoxin, and its presence in pistachios is harmful and dangerous to health. Therefore, the timely separation of fresh skin, and the washing and drying of hygienic pistachio prevents aflatoxin and other contamination in pistachios. Pistachios are mostly "directly (raw or roasted, with or without salt, or by adding special spices and flavors such as lemon juice and saffron). Also used in the preparation of food and a variety of sweets and desserts such as Halvah, Baklava, Gaz, Sohan, Ice Cream, Chocolate and Biscuits, and many other foods. The delicious flavor of pistachios, along with its many properties, makes the pistachio groceries more pleasant. Pistachio butter is one of the foods that consumers welcome. Pistachios and honey have long been recommended for restoring physical power and energy supply for athletes.