Nuts
Skin
Pistachio skin, or pellicle, is the thin purple-brown coat on the kernel after the hard shell is removed. It holds colour contrast and mild astringency around the green interior. Snackers usually leave it on; fine gelato and pale pastry pastes often blanch it away for brighter green. The coat is edible and papery—nothing like the woody outer shell. Hot- water blanching and rub-off are the usual removal methods. Skin-on kernels fleck meals and cookies with purple-brown; skin-off kernels yield cleaner emerald pastes. For white-chocolate or pale buttercream work, remove skins carefully and sieve dust. Fresh skins smell like the nut; musty skins signal poor storage. Home kitchens compost rubbed-off coats. Choosing skin-on versus blanched is a colour decision central to pistachio’s pastry identity.
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Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 20.4 g
- Saturated Fat 2.7 g
- Trans Fat 0 g
- Monounsaturated Fat 11 g
- Polyunsaturated Fat 6.66 g
- Cholesterol 0 mg
- Sodium 4.94 mg
- Salt 0.01 g
- Total Carbohydrate 53.1 g
- Dietary Fibre 21.2 g
- Total Sugars 7.7 g
- Complex / starch 6 g
- Protein 11.1 g
- Water 7.4 g
- Energy 440 kcal
- Water 7.4 g
- Carbohydrates 53.1 g
- Protein 11.1 g
- Fat 20.4 g
- Saturated Fat 2.7 g
- Monounsaturated Fat 11 g
- Polyunsaturated Fat 6.66 g
- Omega-3 0.53 g
- Vitamins 74.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.18 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 1.78 mg
- Vitamin B5 — Pantothenic Acid 0.44 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 12.9 µg
- Vitamin B9 — Folate 34 µg
- Vitamin C 2 mg
- Vitamin E 4.15 mg
- Vitamin K 4.1 µg
- Minerals 284 mg
- Major Minerals 283 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.18 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 1.78 · vitamin-b5-pantothenic-acid: 0.44 · vitamin-b6: 0.13 · vitamin-b7-biotin: 12.9 · vitamin-b9-folate: 34 · vitamin-e: 4.15 · vitamin-k: 4.1 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Pistachios were gathered and later cultivated in the ancient Near East and Central Asia.
Persian and wider Islamic confectionery elevated pistachios in sweets and rice dishes.
California and American Southwest plantings built a major New World pistachio industry.
Blanched green kernels became standard for premium gelato and fine pastry colour control.