The pistachio tree (Pistacia vera) is a long-lived desert plant native to the Middle East that produces clusters of tiny, reddish drupes. Pistachio drupes require lengthy, hot, and dry summers to develop properly. When ripe, the soft external peel and inside hard shell split open with a distinct cracking sound.
When the peel is removed, what remains is the beige, partially opened shell housing the familiar and beloved seed. As a delicious and guilt-free snack, these seeds are highly nutritious. Pistachios are rich in fiber, protein, and healthy fats, and they also include a wide range of vitamins and minerals.
If you regularly consume pistachios, you may have wondered what, if anything, can be done with the shells. Unsalted pistachio shells have a multitude of uses in the garden (and beyond!).
If you like salted pistachios, simply rinse them thoroughly and allow them to dry before using them near plants or soil. Excess sodium in the soil is hazardous to plants and causes wilting.
Pistachio shells are similar to walnut shells, although they appear even harder and take longer to completely decompose. Due to the hardness of these valuable shells, it may take a considerable amount of time for them to biodegrade in a compost pile and even longer than three years outdoors. Yes, pistachio shells are biodegradable, however, they take a very long time to dissolve. It is generally recommended to crush them to speed up their decomposition.
The woody nature of pistachio shells makes them ideal for crafting household items rather than discarding them. Therefore, instead of waiting for it to biodegrade, you can use it for composting; it may take a few years to decompose, but it makes the compost lighter. There are additional household uses for pistachio shells.
One of the surest ways to have a bad day is to deprive oneself of sleep. Your levels of stress will increase, and as a consequence, your health will suffer if you do not get an adequate amount of sleep. Every single person on our planet has the right to a restful night’s sleep.
It’s possible that the phrases “meal” and “sleep” have a negative connotation associated with them. Eating too close to bedtime might make it harder to go asleep, and some types of food can leave you feeling too energized to be able to fall asleep after eating them. Certain meals may, on the other hand, actively improve your capacity to sleep, suggesting that there is a positive relationship between food and rest.
Have you ever tried eating a handful of pistachios as a treatment for your inability to fall or stay asleep? What about adding this as an additional precaution? When a person is attempting to go asleep as quickly as possible, the pistachio, being so little and unassuming, is not likely to be the first item that comes to their thoughts. But may eating pistachio before bedtime help you have a more restful night?
Pistachios may help you get a better night’s sleep, according to recently published studies. All you need is a small serving before bed. The secret lies in the synergistic effect of proteins, vitamins, and a very little chemical known as melatonin. Pistachios include a variety of chemicals that are known to induce sleep.
PISTACHIO MELATONIN
A study conducted by Dr. Jack Losso and Millicent Yeboah-Awudzi of Louisiana State University in collaboration with American Pistachio Growers revealed that American pistachios contain significantly higher levels of melatonin than the majority of fruits, vegetables, grains, legumes, and seeds.
Melatonin is a hormone generated by the pineal gland that controls the internal biological clock and daily sleep cycles. Melatonin pills are often used by those who suffer from insomnia or inconsistent sleep patterns, which may be caused by frequent travel or irregular job schedules, among other factors.
The significance of the study stems from the observation that pistachios contain relatively high levels of melatonin compared to other foods and from the identification of two bioactive compounds, lunasin, and the Bowman-Birk Inhibitor, with anti-inflammatory and anti-angiogenic properties that may aid in the management of type 2 diabetes.
In addition, researchers hypothesized that these components, along with other beneficial substances contained in pistachios, such as lutein, zeaxanthin, and polyphenols, may promote general health.
In this investigation, raw and roasted American-grown pistachios were used to extract melatonin. Surprisingly, pistachios had approximately 660 nanograms of melatonin per gram of pistachios, which was greater than various other foods1.
According to Losso, pistachios contain certain phenolics that inhibit the conversion of tryptophan into harmful chemicals, allowing it to be transformed into melatonin. Increased tryptophan may assist with delayed sleep onset, sleep length, and sleep quality. In addition, Yeboah-Awudzi suggests pistachios as a natural dietary alternative that should be considered by anyone seeking to enhance their melatonin intake.
Notably, roasting pistachios had no effect on the melatonin levels. “Pistachios are a highly healthy food that contains not only melatonin but also a number of vitamins and antioxidants that are beneficial to a person’s general health and wellness,” added Losso.
PISTACHIO BISCOTTI
Pistachio Biscotti are crisp, nut-flavored cookies that are ideal for dunking in coffee or tea. This recipe is prepared in the Italian style – simply and delectably. Make these for yourself or to share with loved ones. They store well at room temperature and make excellent presents.
Biscotti is the Italian word for cookies in general, but for many people around the world, it refers to rectangular, crispy, twice-baked cookies. Every region of Italy has its own unique biscotti, and there are an infinite number of methods to prepare it.
This recipe for pistachio biscotti is one of my favorites. They are crunchy and not very sweet. The ideal cookie. This recipe is simple. One bowl and some basic baking ingredients are all that is required. The dough is simple to combine and then shaped into a log. You will bake it twice; the first bake will prepare the dough for slicing.
The pieces are then baked again until they become dry and crunchy. They are ideal for giving as gifts due to their texture and their ability to last for weeks at room temperature.
And, if you can believe it, they’re not just for dunking in coffee. Numerous Italians pair biscotti with wine, so feel free to enjoy these cookies at any time of day.
You can also reduce the nuts by half and replace the other half with white chocolate chips, dried cranberries, or chopped dried cherries. The quantities for these items are listed on the recipe card, in case you like to experiment with these changes.
PISTACHIO KOSHER FOR PASSOVER
During the season of Passover, nuts are used in a variety of different ways, including in baking, cooking, and even just as a delectable snack. Our selection of kosher nuts includes chestnuts, macadamia nuts, chestnuts, macadamia nuts, cashews, pistachios, cashews, and walnuts. We also have Brazil nuts and macadamia nuts.
Nuts may be eaten at any time of the year, and they are often used in the culinary world as components of baked goods as well as in sweet dishes. We have a variety of kosher nuts, including almonds, pistachios, cashews, walnuts, pecans, macadamia nuts, and Brazil nuts, among others.
If the nuts have been pasteurized, then it is likely that they are suitable for use during the Passover holiday. However, in order to get a Kosher certification, pecans must first undergo the pasteurization process. If you complete the remaining preparations for Passover by roasting and toasting nuts, they will no longer be kosher-certified once you do so.
PISTACHIO SAUCE
Pistachio pasta sauce is a divinely nutty and creamy sauce with Sicilian roots. You just need a handful of ingredients and twenty minutes to prepare a dish that will wow your family on a weeknight or all of your dinner guests on the weekend.
After several attempts, I created a pistachio sauce that is simply heavenly in flavor. It is simultaneously nutty, creamy, lemony, and filled with fresh basil flavors. What ingredients are required for pistachio pasta sauce?
Pistachios – For this creamy pistachio pesto, raw pistachio kernels are optimal. You can toast them to enhance their flavor. Chop them in a food processor, but don’t pulverize them; you should still be able to sense their crunchiness. If you do not have a food processor, you can use a very sharp knife to chop them.
Pasta – For this pistachio sauce, ridged pasta such as rigatoni works well, but you can use your preferred pasta form instead. Penne, fusilli, and even tagliatelle work well in this dish.
Olive oil and butter – When extra virgin olive oil and butter are combined, a highly creamy sauce is produced. If you want to cut the calories, you can use simply the oil. Double cream — If you want to lower the number of calories, you may use single cream (half and half), but the sauce will not be as creamy.
Add some fresh basil towards the end to enhance the flavor. I prefer to tear basil leaves by hand, but you may also use a knife. Although optional, rocket salad (arugula) is highly praised. If you do not have rocket salad, you may omit it or substitute baby spinach.
If you are a vegetarian, you must ensure that the hard cheese you are using is vegetarian-friendly. Unfortunately, Parmiggiano Reggiano is not vegetarian, although alternatives are available in the majority of large grocery stores.
PISTACHIO IN FRENCH
Pistachios are a crucial component of the well-known French aperitif, but the nuts themselves must be imported from a location that is thousands of kilometers away. A few farmers in the southern region of Provence are working to alter this situation.
The rocky landscape in southern France is dominated by vineyards and fruit orchards, despite the fact that wild, uncultivated pistachios, which are remains of trees carried over by the Romans from Syria, may be found across the hills bordering the Mediterranean Sea in that region.
However, in the years to come, the return of drought-resistant pistachio plants may be indicated by an increase in the number of extended dry periods that occur.
It’s a gamble, but we’re not insane; we’ve got both feet on the ground,” said Jean-Louis Joseph, co-founder of an organization that works to promote nuts that are cultivated locally. “It’s a bet, but we’re not insane; we’ve got both feet on the ground.”
This year, he planted 600 pistachio plants in the Luberon region among his wine vines, olive trees, and truffle oaks. He protected the young trunks of the pistachio trees from deer by surrounding them with an electric fence.
He chose two types, one of which was grown in Greece, and the other was the Kerman Pistachio, which was developed in Iran, which is a major producer of pistachios.
In addition, the high-yielding Kerman kind is widely planted in the state of California and other states in the United States, which is the second-largest producer of nuts in the world.
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