Pistachio

Pistachios add slight sweetness, color, and richness to many dishes.

Flavor

How to use it

Baking Softness. Natural oils enhance dough softness by retaining air and moisture as they bake.

Crunchy Coatings. Pistachio crusts create crunch while oils intensify flavor when heated.

Common mistakes

• Over-toasting can lead to bitterness from burning.
• Incorrect storage oxidizes oils, dulling flavor.

What goes with pistachio

• Cardamom. Cardamom's floral, eucalyptus notes meet pistachio's sweet, buttery flavor in many sweets.
• Honey. Honey's floral sweetness balances pistachio's savory richness, as in baklava.
• Strawberry. Pistachio's grassy, buttery richness rounds out strawberry's bright floral acidity.
• Vanilla. Vanilla's sweet aroma softens pistachio's green, slightly resinous edge.
• Saffron. Saffron's honeyed floral notes sit well on pistachio's mild sweetness, a Persian dessert pair.
• Ricotta. Ricotta's soft milky sweetness gives crunchy pistachio something creamy to push against.
• Lemon. Lemon's acidity cuts pistachio's richness, adding brightness.
• Fennel Seed. Fennel seed's anethole sweetness contrasts pistachio's earthiness.

Try tonight

• Garnish ice cream with pistachios.
• Dust seared fish with pistachio.
• Make pistachio-crusted chicken.

Storage

Store in an airtight container in a cool, dark place to maintain freshness.