The Farm

Jara Pistachios Farm: (20 Ha) 10 Ha of Kerman and 10 Ha of Larnaka in organic cultivation. Poor drip irrigation support (2020)

Plantation Year: 2013

First expected harvest: 2021

Latitud: 38°29'34.38"N

Longitud:   6°14'11.96"O


The proportion of nutrients in raw pistachios is very balanced: They provide 20% vegetable protein, as well as legumes.

They contain 28% carbohydrates, which, when absorbed slowly by the body, provide gradual energy.

They offer 10% fiber, ideal to help regulate intestinal transit.

They are 44.5% fat, formed up to 54% by monounsaturated oleic acid, the same that dominates in olive oil or the pulp of avocado, beneficial for the heart.

Regarding minerals, after sesame, pistachio is the richest iron dry fruit and the most abundant in potassium (1g per 100), which makes it recommended to control blood pressure.

Antioxidant and anti-inflammatory agents: The abundance in the pistachio of antioxidants and other agents that inhibit the expression of genes related to inflammatory processes serves to reduce the risk of suffering from a variety of chronic and degenerative diseases, such as diabetes and even cancer.

The Pistachio in the Kitchen

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.