Nuts

Flour

Pistachio flour is a fine powder milled from dried shelled pistachio kernels, often from blanched stock when bakers want a brighter green crumb. It is not wheat: structure is weak, fat is high, and recipes need eggs, starches, or blends if they must rise. Fresh flour smells sweetly green and floral-nutty; baked, it gives tender shortbreads, macaron shells, and cake layers with unmistakable pistachio identity. Colour is part of the product—dull grey-green flour often means older kernels or heavy skin load. Sift before measuring and weigh for consistency; oil makes the powder clump. Use in gluten-free cookies, French and Italian pastry, Middle Eastern sweets, and as a dredge where green flecks are welcome. A good bag is free-flowing and aromatic; a bad bag is musty, brownish, or paint-scented. Refrigerate or freeze opened stock. This is already a finished mill product—no shelling left, only colour and freshness discipline.