The Greek island of Aegina pretty much only produces Pistachio nuts. They have been doing so since the 1860’s. The Aegina Fistiki (Pistachio), named after the island itself, naturally grows on small family estates providing the main source of income for the islands inhabitants. The same traditional methods for growing and harvesting pistachios is still used today.
Compared to other raw pistachios our pistachios are a cut above the rest. They are fresh with a creamy rich texture and the natural fats of the nut are instantly recognisable. We buy in small quantities each season to ensure our product is always fresh, the natural crunchiness in each nut is an obvious sign of its freshness.
Is it any wonder that this precious nut is so valued when not only is it delicious it is also seriously nutritious.
Pistachios are loaded with antioxidants, including carotenes and vitamin E. They are an excellent source of copper and manganese, and a good source of phosphorus. A 30g serving of pistachios (about 45 nuts) contains over 10% of the daily requirements of dietary fiber, magnesium, copper, phosphorous and B vitamins which are all great for strengthening the immune system. Other minerals found in large amounts in Pistachio’s are calcium, iron, zinc, and selenium.
Pistachios are usually eaten on their own by cracking them open between the fingers or using a nutcracker. But why not take advantage of these pleasantly sweet fruity nuts by crushing them and sprinkling them over salads, desserts, particularly raw ice-cream, biscuits, sweets and cakes or adding them to dips or smoothies.
Storage – Unshelled pistachios can be stored in a cool dry place for many months, we suggest you store them in an airtight container in the fridge. Once shelled (without the shell) the nuts should be stored in an airtight container and kept in the refrigerator to avoid them turning rancid.