Kaal pistachio kernel (also Kaal, meaning unripe) , as their name suggests, are taken from trees when the pistachios have still not reached the standard level of maturity, and go through a cracking process to remove the shell in a hygiene site. This is the reason for being green. Click here for information about quality control.

Why should I buy Ratin Khosh Kal pistachio kernel?


What is Kaal Pistachio Kernel?


The time of harvesting Kaal Pistachio Kernel is early August: or so-called in the first stages of pistachio kernel formation. The more we move from August to September, the bigger and greener the brain becomes and the softer it becomes. It is priced based on whether it is picked up sooner or later. This type of kernel (Kaal) is mainly exported to rich European countries.

Kaal pistachio kernel is one of the best export products of Iranian pistachio. Due to its very green color, sufficient oil and first-class flavors are exported all over the world. Before buying Kaal pistachio kernels, you need to spend a lot of money, so it is necessary to learn more about the features, quality, packaging, and storage conditions.


Uses of Kaal Pistachio Kernel


Pistachio kernels are used in confectionery, foodstuffs, ice cream shops, as well as for export to many countries.

In the design of all kinds of desserts, yellow flakes, ice cream, cakes, chocolate factory (all sorts of chocolates)

In confectioneries (all kinds of sweets, cakes, etc.)

In cooking: pilaf, curd, and kernels, pistachio sauce, Kaal Pistachio Kernel is used.

How to prepare a delicious meal with Kaal Pistachio Kernel

  1. To prepare the sauce, mix finely pistachio kernels, olive oil, finely chopped garlic, ginger, and powdered black pepper in a suitable bowl and set aside.

  2. Mix chopped pistachios, olive oil, and paprika and dip the shrimp in this mixture.

  3. Skewer the shrimp and place the skewers in the heated butter until the shrimp are cooked and discolored. Then serve them with sauce.


Golden sky Food offers its pistachios in different shapes and sizes, including shelled pistachio, shelled pistachio powder, shelled slivered pistachios, Green peeled pistachio kernel, slivered green pistachio kernel, green pistachio kernel slivered, and green kernel powder, etc. They are all rich sources of protein, minerals, healthy fats and necessary amino acids, and help span your options for your recipes and toppings.

Below are some common applications for pistachios. We leave it to you to choose ones that best fit your purpose.

  • As a snackpistachios are either roasted or raw, toasted with oil or honey, or tossed with salt, providing a guilt-free substitute for junk food.

  • As salad overtops: pistachios, either whole or chopped, can be sprinkled over salad (for example, lettuce or arugula), giving it a mouthwatering appeal and delicious taste. 

  • Ground into sauces: pistachios can be chopped or crushed and added to different sauces and dips, such as pistachio pesto saucepistachio romesco saucechardonnay pistachio saucepistachio buttercranberry pistachio saucebasil pistachio saucepistachio-yogurt sauce, and pistachio spread cream.

  • Added to bread dough and pastry: ground green kernel pistachio can supplement bread dough with proteins and vitamins and give it a thicker texture.

  • In homemade desserts: chopped pistachios are commonly sprinkled over or mixed with various kinds of dessert, including

pistachio ice cream

pistachio and cranberry white chocolate bark

pistachio watergate cake

salted chocolate pistachio shortbread

pistachio drop cookies

pistachio pie

cranberry pistachio fudge

pistachio cupcake

chocolate, pistachio and tahini truffle

pistachio pie bars

chocolate pistachio brownies

pistachio oat squares

pistachio gelato


  • In the food industry:


Sausages: Modern versions of sausages such as Mortadella are normally flavored with pistachios.

Chocolates: pistachio tablet chocolate, pistachio milk chocolate, dark pistachio chocolate, pistachio gift chocolate, pistachio chocolate bar, chocolate coated pistachio, pistachio holiday chocolate, pistachio Santa chocolate.

Restaurants: pistachio-based dishes and desserts including pistachio salmon with salsa greens, pistachio salads with figs and goat’s cheese, salsa di pestachi, courgetti salad with pistachio pesto.

Energy bars: some of pistachio energy bars include:

cranberry-pistachio energy bars,

Pistachio raspberry energy bars (Vegan + paleo)

gluten-free cardamom pistachio energy bars

citrus pistachio energy bars

pistachio energy balls

  • Bakery: pistachio cookies, pistachio chocolate chips cookies

  • Confectionary: pistachio delights, pistachio cakes, pistachio Halva, pistachio baklava, glazed pistachio doughnuts, pistachio galette

  • In dietary:

Pistachio kernel has all nine essential amino acids (the building blocks of proteins) that must be obtained from food, making it an important choice for vegans or vegetarians.

Pistachio kernel also contains fat-soluble vitamins A, C, E and K, as well as different kinds of vitamin B (B1, B2, B3, B5 and B6) and vitamin K which is necessary for normal bone development.

Pistachio kernel is a natural source of minerals, including potassiummagnesiumcalciumcoppermanganesezinc and selenium.


Pistachio kernel contains high concentrations of poly- and mono-unsaturated fatty acids (e.g., oleic acid and linoleic acid) and a low concentration of saturated fatty acids, giving it cardioprotective effects.


Pistachio kernel contains several bioactive compounds known as antioxidants that stop fats from going rancid. These include cholesterol-lowering phytosterols, carotenoids, phenolic compounds, and γ-tocopherol.


Pistachio kernel has higher amounts of cholesterol-absorption-interfering phytosterols than other nuts.

The distinctive green color of pistachio kernel comes from carotenoids lutein and zeaxanthin, which help protect the eye from oxidative damage or age-related vision problems.


  • In traditional dishes: pistachios are a common ingredient in many traditional dishes from an array of cultures. To give you a few examples:


  In Persian cuisine: not only Iran is a major produ

cer of pistachios, but also pistachios are considered an important ingredient in many Iranian rice and chicken dishes (for example,  Kufteh pesteh, Persian squash and pistachio roast) and disserts toasted with saffron and lemon juice, or tossed with sea salt. 

In Turkish dishes: in many Turkish recipes, kernel pistachios are used as minced ingredients to add flavors to traditional sweets such as the honey-phyllo dessert baklava, or as topping on Turkish delight.

In Italian dishes. Kernel pistachios are used commonly to add flavor to Italian pasta, noodles or ground into a pistachio sauce.

In Indian cuisine. Kernel pistachios have traditionally been a staple ingredient in Indian dishes such as rice puddings, pilafs, cookies, and a spiced pistachio fudge called pista barfi.



Iran is one of the largest producers and exporters of pistachios and pistachio products with high quality all over the world. The Iranian pistachio kernel is more delicious than other types of pistachios in the world and it has great in level of quality due to the perfect climate of Iran This product is widely known around the world and has found its market in most countries.In our factory Pistachio kernels typically obtained from closed shell pistachios and kernels can be obtained from any type of Iranian pistachios but mostly from Round and Jumbo pistachio.Naming of this product are often based on the types of Iranian pistachios, such as Akbari, Ahmad Aghaei, Badami, Jumbo and Fandoghi. Of course, in terms of quality they are divided into several different categories.The closed shell pistachios are taken through cracking process. Pistachio kernels are normally used as snack, as a food ingredient in different industries such as confectionary, bakery products, chocolates, ice cream, sweet industry, cooking, sausage and ham.These types of pistachio kernel are normally produced through cracking and peeling process of closed shell pistachio which is belong to the special region in Iran and also some percent of them obtained from the pistachios when they are still raw (Kaal) which means before the pistachios become completely ripe.

Additional information





Grade based on color

A, B, C, D, E, F, G


Iran & Turkey

Shelf Life and Storage Condition

24 month, Keep in a cool and dry place, away from direct sunlight

Harvesting time

Chemical/Artificial Additives

Type of packing in bulk

Packing for the market


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