Pistachios are the seeds of a small tree (Pistacia vera) native to the arid regions of the Middle East and Western Asia. The alfonsigo, as the pistachio tree is called, is typical of desert areas and saline soils, and is resistant to extreme conditions.
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Pistachios are the seeds of a small tree (Pistacia vera) native to arid areas of the Middle East and Western Asia. The alfonsigo, which is what the pistachio tree is called, is typical of desert areas and saline soil, and is resistant to extreme conditions: it can tolerate minimum temperatures of up to -10 degrees and maximums of 40 degrees during long periods of drought.
The alfonsigo is a long-lived species, which can reach 300 years, and does not begin to bear a considerable amount of fruit until seven years after being planted.
There are many varieties of pistachio, which are classified both by their origin and by the color and size of their seeds.
The pistachio is very rich in mineral contributions such as potassium, calcium, iron and phosphorus. Its folic acid content stands out and it is the dried fruit with the most vitamin A. Its high content of polyunsaturated and monounsaturated fatty acids and oleic acid helps reduce LDL cholesterol. It contains a large amount of fiber and also stands out for its high protein level.
The pistachio is basically consumed as a snack, although it is also used as an ingredient in confectionery and pastries, and as a food colouring.
It currently has an average annual production of around 500,000 tons, although the figures are variable. The main producing countries are Iran, with 45% of the total world production, the United States and Turkey, as well as Syria, China, Greece and Italy to a lesser extent.
Germany, Spain, France and other European countries are, for their part, the largest importing countries.