{"product_id":"pistaches-vertes-emondees","title":"Shelled Green Pistachios","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-warning{background:linear-gradient(135deg,#fdf3e7 0%,#fce8d4 100%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #c45a1c}\n.patissland-product .pl-warning strong{color:#c45a1c}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eGreen Shelled Pistachios\u003c\/strong\u003e are the signature ingredient of professional pastry chefs and chocolatiers who make \u003cstrong\u003epistachio macarons, entremets, tarts, panna cottas, artisanal ice creams, financiers\u003c\/strong\u003e, and all types of creations requiring a \u003cstrong\u003enatural and intense green color\u003c\/strong\u003e. The term \u003cstrong\u003e\"shelled\"\u003c\/strong\u003e means the pistachios are freed from their thin brown skin surrounding the nut, thus revealing the \u003cstrong\u003echaracteristic bright green\u003c\/strong\u003e of the pistachio meat. This process, exclusive to premium pistachios, makes these nuts particularly suited for visually finishing pastries, where the natural green color immediately enhances the creation. Available in \u003cstrong\u003e2 formats\u003c\/strong\u003e (250 g for occasional use, 500 g professional format for regular workshops), these pistachios come from the species \u003cem\u003ePistacia vera\u003c\/em\u003e (Anacardiaceae family), natural and unsalted to preserve their compatibility with all sweet preparations.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e\u003cspan\u003eShelled pistachios (skinless)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eColor\u003c\/strong\u003e\u003cspan\u003eNatural bright green\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eSpecies\u003c\/strong\u003e\u003cspan\u003ePistacia vera\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eTaste\u003c\/strong\u003e\u003cspan\u003eNatural, unsalted\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormats\u003c\/strong\u003e\u003cspan\u003e250 g and 500 g\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003ePreferred use\u003c\/strong\u003e\u003cspan\u003ePastry and chocolate making\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose shelled pistachios?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eGreen Shelled Pistachios\u003c\/strong\u003e stand out with 6 advantages that make them the reference ingredient for professional pastry chefs and chocolatiers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreserved natural bright green\u003c\/strong\u003e: shelling removes the brown skin surrounding the pistachio, revealing the intense green color of the nutmeat. A major visual argument for creations where pistachio must define the dessert’s color (macarons, ice creams, mousses, tarts)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole (not crushed)\u003c\/strong\u003e: total freedom of use. You decide to crush them on demand for a precise grain size, or keep them whole for a decorative effect on entremets, chocolate bars, or mendiants\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural, unsalted and unroasted\u003c\/strong\u003e: perfectly compatible with all sweet preparations (pastry, chocolate making, ice cream). Salted snack pistachios would unbalance the taste of desserts due to their sodium content\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpecies Pistacia vera\u003c\/strong\u003e: botanical variety cultivated in the Middle East and Mediterranean, known for its intense aroma and characteristic color\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2 formats suited to your use\u003c\/strong\u003e: \u003cstrong\u003e250 g\u003c\/strong\u003e for occasional bakers, first test purchase, or occasional productions. \u003cstrong\u003e500 g\u003c\/strong\u003e professional format for regularly active workshops (economies of scale per gram)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePastry and creative versatility\u003c\/strong\u003e: usable both as visible decoration (whole as topping) and in crushed inclusion (pistachio paste, fine powder, pieces), making it a universal ingredient to keep in stock\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore the full range of dried fruits and pastry ingredients, see the \u003ca href=\"\/en\/collections\/fruits-secs-epicerie\" class=\"pl-link\"\u003eFruits Secs et Épicerie Patissland collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDetailed technical characteristics\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct type\u003c\/td\u003e\n\u003ctd\u003eBlanched green pistachios (skinless)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBotanical name\u003c\/td\u003e\n\u003ctd\u003ePistacia vera\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBotanical family\u003c\/td\u003e\n\u003ctd\u003eAnacardiaceae\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColor\u003c\/td\u003e\n\u003ctd\u003eNatural bright green\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole pistachios (not crushed)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePreparation\u003c\/td\u003e\n\u003ctd\u003eBlanched (skinless), natural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalting\u003c\/td\u003e\n\u003ctd\u003eUnsalted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRoasting\u003c\/td\u003e\n\u003ctd\u003eUnroasted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailable formats\u003c\/td\u003e\n\u003ctd\u003e250 g and 500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eKeep refrigerated after opening, airtight container\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePreferred use\u003c\/td\u003e\n\u003ctd\u003ePastry, chocolate making, ice cream, natural snacking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eUnderstanding blanching: why the green is brighter\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eBlanching is a technical process that consists of \u003cstrong\u003eremoving the thin brown film\u003c\/strong\u003e (called \"tegument\") surrounding the pistachio after its shell is removed. This naturally occurring film partially masks the \u003cstrong\u003egreen color of the flesh\u003c\/strong\u003e and gives unblanched pistachios a brownish appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does blanching work?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eQuick blanching\u003c\/strong\u003e: pistachios are briefly plunged into boiling water to loosen the film\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eImmediate cooling\u003c\/strong\u003e: quick immersion in cold water to stop cooking and fix the green color of the flesh\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRubbing or brushing\u003c\/strong\u003e: the damp film detaches from the flesh, revealing the characteristic bright green\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinal drying\u003c\/strong\u003e: blanched pistachios are dried to preserve their shelf life\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBenefits for professional pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntense and uniform color\u003c\/strong\u003e: essential for pistachio macarons, ice creams, mousses, where the green color defines the dessert's flavor identity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePremium visual topping\u003c\/strong\u003e: on chocolate bars, mendiants, desserts, the contrast between bright green and dark or white chocolate mousse is striking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo colored \"leakage\"\u003c\/strong\u003e: the brown film on unblanched pistachios can stain light doughs during grinding. Blanching prevents this aesthetic issue\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePurified taste\u003c\/strong\u003e: the skin contains slightly bitter tannins. Removing it softens the pistachios’ flavor profile\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePro tip for pistachio paste:\u003c\/strong\u003e by grinding blanched pistachios in a food processor with a bit of neutral oil, you get a \u003cstrong\u003epistachio paste with a spectacular bright green color\u003c\/strong\u003e, without any gray or brown discoloration. This technique is what allows starred chefs to achieve pistachio entremets with their signature color.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDifferentiation: Blanched vs With Skin vs Crushed vs Powder\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePatissland offers several pistachio formats depending on your use. Here’s how to position these \u003cstrong\u003ewhole blanched pistachios\u003c\/strong\u003e compared to other formats:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFormat\u003c\/th\u003e\n\u003cth\u003eAppearance\u003c\/th\u003e\n\u003cth\u003ePreferred use\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWhole blanched (THIS PRODUCT)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBright green, skinless, whole\u003c\/td\u003e\n\u003ctd\u003eMacarons, ice creams, mousses, visible decoration, grinding on demand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWith skin (not blanched)\u003c\/td\u003e\n\u003ctd\u003eBrownish, skin present\u003c\/td\u003e\n\u003ctd\u003eSnacking, appetizers, not for visual finishing pastry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCrushed \/ broken pieces\u003c\/td\u003e\n\u003ctd\u003eGreen, irregular pieces\u003c\/td\u003e\n\u003ctd\u003eInclusion in doughs, granolas, quick topping finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePistachio powder\u003c\/td\u003e\n\u003ctd\u003eGreen, fine grind\u003c\/td\u003e\n\u003ctd\u003eMacaron doughs, frangipanes, cake doughs, invisible flavoring\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/en\/products\/pate-de-pistache-100-1kg\" class=\"pl-link\"\u003e100% pistachio paste 1 kg\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003eIntense green, paste texture\u003c\/td\u003e\n\u003ctd\u003eFilling, whipped ganaches, ice creams, entremets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eSelection criteria Whole blanched:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003evisible decoration\u003c\/strong\u003e on chocolate bars, mendiants, single servings, where the bright green color and whole shape signify visual quality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003eversatile workshops\u003c\/strong\u003e that want a single raw material to grind on demand according to needs (powder, crushed, or pistachio paste)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended\u003c\/strong\u003e for \u003cstrong\u003epremium pastries\u003c\/strong\u003e requiring fresh grinding just before use (maximum aroma preservation, unlike powder which is already oxidized due to industrial grinding)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor inclusions without immediate grinding, opt instead for \u003cstrong\u003ecrushed\u003c\/strong\u003e or \u003cstrong\u003epowder\u003c\/strong\u003e. For pre-made fillings, choose the \u003ca href=\"\/en\/products\/pate-de-pistache-100-1kg\" class=\"pl-link\"\u003e100% pistachio paste\u003c\/a\u003e. The different formats complement each other in an experienced workshop.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePreferred professional applications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eWhole \u003cstrong\u003eblanched pistachios\u003c\/strong\u003e cover 9 major professional uses in pastry, chocolate making, and ice cream:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSignature pastry:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePistachio macarons\u003c\/strong\u003e: finely ground pistachio powder incorporated into the shell batter + whipped ganache with pistachio paste + decoration of a halved shelled pistachio centered on the top shell.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePistachio-raspberry tarts and tartlets\u003c\/strong\u003e: pistachio cream (frangipane) filling + crushed pistachios for finishing + fresh raspberries for color contrast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLayered entremets\u003c\/strong\u003e: creamy pistachio insert + pistachio dacquoise biscuit + white mousse + crushed pistachio topping sprinkled on top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePistachio financiers and madeleines\u003c\/strong\u003e: pistachio powder incorporated into the financier batter as a partial substitute for almond powder.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eArtisanal chocolate making:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChocolate-pistachio mendiants\u003c\/strong\u003e: 1 shelled pistachio centered on the tempered chocolate disk, as an alternative or complement to traditional dried fruits (almond, apricot, hazelnut).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisanal chocolate bars\u003c\/strong\u003e: whole pistachios arranged in the mold before pouring tempered chocolate, for a bright green visual on dark, milk, or white chocolate background.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBites and pralines\u003c\/strong\u003e: chocolate coating with pistachio inclusion or decoration for a distinctive color signature.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIce cream and cold creations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePistachio ice creams and sorbets\u003c\/strong\u003e: pistachio paste made from these shelled nuts + crushed pistachios as topping + optional crumbled biscuits.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePistachio-rose panna cotta\u003c\/strong\u003e: creamy panna cotta flavored with pistachio paste, finished with crushed pistachios and rose petals.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor preparations directly using ready-made paste, see the \u003ca href=\"\/en\/products\/pate-de-pistache-100-1kg\" class=\"pl-link\"\u003e100% Patissland pistachio paste\u003c\/a\u003e which saves grinding time and guarantees a uniform color.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eHow to prepare pistachio paste from shelled pistachios\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eGrinding shelled pistachios into \u003cstrong\u003efreshly made pistachio paste\u003c\/strong\u003e delivers unbeatable aromatic freshness. Here is the professional technique:\u003c\/p\u003e\n\u003col style=\"padding-left: 22px; margin: 8px 0;\"\u003e\n\u003cli style=\"margin: 8px 0;\"\u003e\n\u003cstrong\u003eInitial weighing\u003c\/strong\u003e: weigh 250 g of shelled pistachios to obtain about 200-220 g of final paste.\u003c\/li\u003e\n\u003cli style=\"margin: 8px 0;\"\u003e\n\u003cstrong\u003eLight roasting (optional)\u003c\/strong\u003e: roast the pistachios for 5 to 7 minutes in the oven at 150°C to enhance the aromas. Be careful not to brown them, which would cause the green color to fade. Cool completely before grinding.\u003c\/li\u003e\n\u003cli style=\"margin: 8px 0;\"\u003e\n\u003cstrong\u003eInitial grinding\u003c\/strong\u003e: place the pistachios in a powerful processor (Thermomix, Vitamix, strong stand mixer) and pulse for 10 seconds to obtain a coarse powder\u003c\/li\u003e\n\u003cli style=\"margin: 8px 0;\"\u003e\n\u003cstrong\u003eMaking the paste\u003c\/strong\u003e: continue grinding continuously. Pistachios gradually release their natural oil (up to 50% of their mass) and the powder turns into a thick paste\u003c\/li\u003e\n\u003cli style=\"margin: 8px 0;\"\u003e\n\u003cstrong\u003eTexture adjustment\u003c\/strong\u003e: if needed, add 1 to 2 tablespoons of neutral oil (grapeseed, sunflower) to achieve a smooth, flowing consistency\u003c\/li\u003e\n\u003cli style=\"margin: 8px 0;\"\u003e\n\u003cstrong\u003eOptional sweetening\u003c\/strong\u003e: for sweetened pistachio paste, add 10 to 20% powdered sugar at the end of grinding according to your final recipe\u003c\/li\u003e\n\u003cli style=\"margin: 8px 0;\"\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: transfer to an airtight jar and keep for 2 weeks in the refrigerator, or several months in the freezer in individual portions\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePro tip to intensify color:\u003c\/strong\u003e add a few drops of commercial concentrated green pistachio paste or a touch of green food coloring (E141 chlorophyll to stay natural) to your ground paste on demand. This combines the freshness of freshly ground paste with the color intensity expected by consumers used to vibrant pistachio desserts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOptimal preservation and storage\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eDried fruits like pistachios are sensitive to oxidation and require some storage precautions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBefore opening\u003c\/strong\u003e: store at room temperature in the original sealed bag, away from direct light and heat sources. Shelf life of several months depending on the printed best-before date\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAfter opening\u003c\/strong\u003e: transfer to an \u003cstrong\u003eairtight container\u003c\/strong\u003e (glass jar, sealed plastic box) to limit oxidation from air exposure\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool storage\u003c\/strong\u003e: \u003cstrong\u003eideally in the refrigerator\u003c\/strong\u003e, or in a cool, dry place. Cold slows down the oxidation of the pistachio's natural oils and preserves aromatic freshness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreezing possible\u003c\/strong\u003e: for large quantities purchased in 500 g professional packs, you can portion and freeze. Thaw at room temperature 30 minutes before use\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMoisture protection\u003c\/strong\u003e: avoid humid environments that can cause softening and loss of natural crunchiness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOdor protection:\u003c\/strong\u003e store away from aromatic products (spices, vanilla, coffee) that could transfer their scent to the pistachios through prolonged contact.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeriodic check:\u003c\/strong\u003e dried fruits can go rancid if stored improperly for a long time. If the smell changes or becomes unpleasant, do not consume.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"pl-warning\"\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e beware, pistachios are \u003cstrong\u003etree nuts\u003c\/strong\u003e. This product is not suitable for people allergic to tree nuts. Mandatory mention to be reported on labels of preparations containing these pistachios, in accordance with European food allergen regulations (INCO regulation 1169\/2011).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently asked questions for professionals\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between peeled and unpeeled pistachios?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeeled pistachios are freed from their thin brown skin (tegument) that hides the green color of the nut. Unpeeled pistachios keep this skin and have a brownish appearance. For visually finished pastries (macarons, ice creams, mousses), peeled pistachios are essential as they offer an intense bright green. For snacking, both are suitable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to make pistachio paste in a workshop?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGrind 250 g of peeled pistachios in a powerful food processor starting with short pulses to get a powder, then continuous grinding. The natural oils released gradually turn the powder into a thick paste (allow 5 to 8 minutes depending on the processor power). Adjust with 1 to 2 tablespoons of neutral oil if necessary. A light roasting beforehand (5-7 min at 150°C) intensifies the aromas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat to do with pistachio paste?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUses are multiple: whipped ganaches for macarons, pistachio-raspberry tart filling, pistachio ice cream and sorbet base, pistachio frangipane for galettes, light mousses for desserts, flavored financiers and madeleines, refined panna cottas, or spread on pastries for a gourmet breakfast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere to find professional quality pistachio paste?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePatissland offers \u003ca href=\"\/en\/products\/pate-de-pistache-100-1kg\" class=\"pl-link\"\u003e100% pistachio paste 1 kg\u003c\/a\u003e ready to use, ideal for workshops with regular production looking to save time on grinding. For fresh grinding on demand that maximizes flavors, these peeled pistachios 250 g or 500 g are the reference raw material.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo pistachios make you gain weight?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePistachios are indeed calorie-dense (about 600 kcal per 100 g) due to their high natural fat content. However, they contain \u003cstrong\u003e\"good fats\"\u003c\/strong\u003e (mono- and polyunsaturated) beneficial for cardiovascular health. Consumed in moderation in pastry or snacking, they are among the dried fruits recommended by nutritionists.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere do the shelled pistachios come from?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePistachios are mainly grown in\u003cstrong\u003e Turkey, Syria, Greece, and California\u003c\/strong\u003e. Iranian pistachios (Kerman variety) are historically recognized for their intense aroma. The shelled pistachios sold by Patissland are selected for their bright green color and aromatic profile, ideal for professional pastry uses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many pistachios are needed for 1 kg of pistachio paste?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe yield is about 85 to 90% by weight: 1 kg of shelled pistachios produces 850 to 900 g of pure pistachio paste (without added oil or sugar). For high-production workshops, the 500 g format saves weighing time and offers a better quality-price ratio per gram.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan they be used for natural snacking?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes, these pistachios are natural (unsalted, unroasted) and therefore perfect for healthy snacking. They can also be dry roasted in the oven for a few minutes to intensify their flavor before direct consumption. However, their size and taste quality make them primarily a premium pastry product.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003ch2 class=\"pl-h2\"\u003eDiscover the Patissland range\u003c\/h2\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003eTo complete your arsenal of pistachio pastry ingredients, explore the \u003ca href=\"\/en\/collections\/fruits-secs-epicerie\" class=\"pl-link\"\u003ePatissland Dried Fruits and Grocery collection\u003c\/a\u003e. You will find other pistachio formats (crushed, powder, Sosa freeze-dried) as well as the \u003ca href=\"\/en\/products\/pate-de-pistache-100-1kg\" class=\"pl-link\"\u003e100% pistachio paste 1 kg\u003c\/a\u003e ready to use for high-volume workshops. To explore other dried fruits (almonds, hazelnuts, cashews, pecans), check out the full collection. For pastry chefs working with the chocolate-pistachio pairing, complement with \u003ca href=\"\/en\/collections\/chocolat-couverture\" class=\"pl-link\"\u003eValrhona couverture chocolates\u003c\/a\u003e that pair beautifully with pistachio (70% dark chocolate, milk chocolate, Ivoire white chocolate). For \u003ca href=\"\/en\/products\/supreme-pistache-100\" class=\"pl-link\"\u003eSaracino flavoring pastes\u003c\/a\u003e or \u003ca href=\"\/en\/products\/pate-aromatisante-pistache-xl-360g\" class=\"pl-link\"\u003eXL 360 g pistachio flavoring paste\u003c\/a\u003e, ready-to-use alternatives for quick flavoring.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin-top: 24px; text-align: center; background: linear-gradient(135deg,#eadfcb 0%,#d7b36a 100%); border-left: none; border: 1px solid #b98b35;\" class=\"pl-tip\"\u003e\n\u003cp style=\"font-size: 15px; color: #2a2419;\"\u003e\u003cem\u003ePatissland, partner of demanding pastry chefs.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"BEDOUIN","offers":[{"title":"250g","offer_id":52434234507603,"sku":"10301090","price":15.99,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":52434234540371,"sku":"10301010","price":29.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/pistaches-vertes-emondees-bedouin-1.jpg?v=1772161388","url":"https:\/\/patistopsland.com\/en\/products\/pistaches-vertes-emondees","provider":"Patissland","version":"1.0","type":"link"}