Nuts
Pellicle
The pistachio pellicle is the thin purple-brown seed skin coating the green kernel. It adds visual contrast on snacks and mild tannin around the sweet-savoury core. Gelato and fine pastry often remove it for brighter green pastes; rustic bakers may keep flecks for character. Blanching and rub-off after light heating are the usual removal methods. Pellicle dust can muddy pale icings—sieve carefully when colour purity matters. Do not confuse this papery coat with the hard outer shell. Fresh pellicle smells like the kernel; musty skins mean bad storage. Home kitchens compost removed skins. For commercial emerald paste, specifying pellicle-free stock saves rework. Skin-on kernels remain the default for everyday snacking and garnish.
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Characteristics
Preparations
Traits
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 51.2 g
- Saturated Fat 7.32 g
- Trans Fat 0 g
- Monounsaturated Fat 28 g
- Polyunsaturated Fat 13.5 g
- Cholesterol 0 mg
- Sodium 4.95 mg
- Salt 0.01 g
- Total Carbohydrate 18.6 g
- Dietary Fibre 7.86 g
- Total Sugars 4.2 g
- Complex / starch 5.16 g
- Protein 17.2 g
- Water 4.14 g
- Energy 615 kcal
- Water 4.14 g
- Carbohydrates 18.6 g
- Protein 17.2 g
- Fat 51.2 g
- Saturated Fat 7.32 g
- Monounsaturated Fat 28 g
- Polyunsaturated Fat 13.5 g
- Omega-3 1.35 g
- Vitamins 94.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.17 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 2.35 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 17.2 µg
- Vitamin B9 — Folate 45.4 µg
- Vitamin C 2 mg
- Vitamin E 5.57 mg
- Vitamin K 5.5 µg
- Minerals 332 mg
- Major Minerals 331 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.17 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 2.35 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.17 · vitamin-b7-biotin: 17.2 · vitamin-b9-folate: 45.4 · vitamin-e: 5.57 · vitamin-k: 5.5 ·
Minerals
Pellicle of Pistachio: composition reflects this culinary part relative to the whole ingredient.
History
Cooks loosened seed skins in hot water to brighten kernels for refined sweets.
Commercial blanching supported fine confectionery colour control.
Blanched green pistachio kernels became standard for premium gelato and pastry pastes.