Pistachios: Intolerance & Allergy

Pistachio trees are among the oldest cultivated plants. They originated in the Middle East and are now popular worldwide. Iran, Turkey and the USA are today’s main cultivation areas. Pistachios taste unmistakably almond-like, sweet and spicy. They refine desserts but also main dishes. Pistachios are relatively high in calories. However, they provide valuable polyunsaturated fatty acids and thus contribute to good cholesterol levels.

Here’s what you should know about pistachios

Pistachios taste unmistakably almondy, sweet and spicy. They refine desserts but also main dishes. Pistachios belong to the sumac family. The pistachio in itself is the fruit of all pistachio species. In the botanical sense, the pistachio is not a nut but rather a drupe. The fruits grow on trees that can reach a height of up to twelve meters. The roots of the tree can be branched up to fifteen meters below the ground. The fruit is an oval seed with a hard but very thin shell. The color of the shell is brownish, whereas the interior is a light green color. Pistachio trees are among the oldest cultivated trees in the world. In ancient times it was cultivated in a planned way. Probably, the plant was cultivated in even earlier times. The pistachio is native to the Middle East. Via the Mediterranean area, the stone fruit gradually reached European territories. It was probably travelers who brought the fruit from the East to the West via the ancient Silk Road. In earlier times, the pistachio was a delicacy for the people and the nobility. However, pistachios were not only considered as food. The nuts were used, among other things, as a dye and as a remedy for various diseases such as toothache and cirrhosis of the liver. The largest growing areas today are Iran, the USA and Turkey. In Europe, most of the trees are planted in Italy and Greece. Pistachio trees bear fruit for a very long time, usually for several centuries. The harvest is highly variable. In one year the yields are very high, whereas in the following year the harvest is rather small. However, the yields are constantly fluctuating. A good year is followed by a low-yielding year. Pistachio fruits develop in the month of July. Pistachios are ripe in September and October. In roasted form, they are available throughout the year. The fruits are harvested in September. For this purpose, the nuts are harvested by mechanical tree shaking. Immediately after harvesting, the fruits should be skinned and dried to avoid loss of quality. Traditionally, the kernels are dried in the sun. The World Conservation Union declared the pistachio tree a near endangered species. Overgrazing and the high fruit exploitation are reasons for this. Pistachios are characterized by their almond-like, sweet and spicy taste.

Importance for health

Pistachios are among very stomach-friendly foods in healing arts such as Indian Ayurveda and traditional Chinese medicine. In human medicine, pistachios are not regularly used, and no specific indication is attributed to them. However, pistachios make a valuable contribution to human health. Although they are quite high in fat, they provide polyunsaturated fatty acids, i.e. good fats. They thus contribute to positive blood lipid levels. About five percent of pistachios are indigestible, i.e. they are present as dietary fiber. These stimulate intestinal activity and can provide relief from digestive problems. Pistachios also provide antioxidants. These substances trap free radicals in the human body and render them harmless. The consumption of pistachios can contribute to the prevention of high cholesterol levels and the resulting cardiovascular diseases. Nutritionists recommend the consumption of unpeeled pistachios to overweight people. Since the fruit must still be shelled before consumption, food intake is slowed. This can contribute to a normal eating pattern.

Ingredients and nutritional values

100 grams of shelled pistachios contain approximately 20 grams of protein, 28 grams of carbohydrates and 10 grams of fiber. At 100 grams, 45 grams consist of fat. This explains their rather high caloric value, at 562 kilocalories per 100 grams. Pistachios contain important minerals. They provide vitamin E, beta-carotene, vitamin C and vitamins of the B group. They also contain 5 milligrams of sodium, 1020 milligrams of potassium, 135 of calcium and 160 milligrams of magnesium. They are a valuable source of zinc and iron.

Intolerances and allergies

Intolerance is understood as a hypersensitivity of the human organism to certain allergens. This reaction manifests itself in various symptoms such as itching, rash or breathing difficulties. The pistachio, like many other “nuts“, is not a true nut in the botanical sense. Nevertheless, it is not uncommon for the nut allergy sufferer to be hypersensitive to pistachios as well. However, the most common triggers of such an allergy are the peanut, walnut and hazelnut. A nut allergy often occurs as a cross allergy with a hypersensitivity to pollen. If such an allergy is suspected, caution should be exercised when eating nuts. Nuts are processed hidden in many products, such as chocolate. When shopping, attention should be paid to this.

Shopping and kitchen tips

Pistachios are ripe when their skin turns pink and they can be easily separated from the shell. In the trade, the stone fruits are in different versions in the assortment. Pistachios are available unpeeled, peeled, roasted or salted. The stone fruits are sold in supermarkets, health food stores and weekly markets. Especially in the growing countries, pistachios are often available fresh in season. Pistachios should generally be stored in a cool place. They quickly become rancid at room temperature. In addition, the fruits should be protected from moisture to avoid possible harmful mold infestation. Shelled pistachios should be stored in an airtight container in the refrigerator. In this way they can be kept for up to four weeks. Pistachios with shells can even be kept for several months. Pistachio kernels can also be frozen. In this condition, they will keep for about a year.

Preparation tips

Pistachios are mainly used in the production of confectionery. They are a component of the famous Mozartkugeln and refine pralines and baklava. In addition, a delicious ice cream can be prepared from the fruit. Certain types of sausage, for example mortadella, are refined with pistachios. The stone fruits are very decorative due to their light green color. They are therefore well suited for sprinkling on cakes and pies. However, pistachios do not only refine sweet dishes and desserts. The kernels also go well with main dishes, vegetarian dishes and dishes from oriental cuisine. The aroma of the nuts can develop best when the kernels are crushed and roasted for a short time. Pistachios are versatile due to their sweetish and at the same time strongly spicy taste.