Description

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.

Applications

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 snack: pistachios 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 sauce, pistachio romesco sauce, chardonnay pistachio sauce, pistachio butter, cranberry pistachio sauce, basil pistachio sauce, pistachio-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 potassium, magnesium, calcium, copper, manganese, zinc 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.

Descriptions