The Kerman variety, with a large and aromatic pistachio, is the most common. It has its origin in Iran and is the most cultivated in the United States, it is the most used as an aperitif. The Larnaka variety is most used in baking and making dishes and creams.
In the Middle East it is a basic ingredient in pastry. In western countries, in addition to serving as an aperitif or snack, it is widely used in the manufacture of ice cream, which gives it a cheerful green color.
In the emerging and creative Mediterranean cuisine, you can find endless recipes with pistachio: first courses with attractive pistachio pesto sauces, such as spaghetti or timpani of rice, quinoa or couscous.
It is also a good companion to breakfast with cereals as well as rice, couscous or quinoa. It is delicious in vegetable creams, but it is in desserts that the pistachio can play the most.
They can be included in tea biscuits, caramelises, ice creams, yogurts, soy desserts, corn custard, compote, cakes,
biscuits, crepes and puddings. Now, it is convenient to choose the pistachio raw, raw, without salting or roasting.
