True Pistachio (Pistachio Tree)

True Pistachio (Pistachio Tree)
Pistacia vera L.
Anacardiaceae Family

Description of Pistachio

True pistachio dioecious multi-stem tree height 16.4–32.8 ft (5–10 m) shrub 9.8–13.1 ft (3–4 m) light large crown. Trunk cracked gray-brown bark. Branches light-gray one-year shoots reddish-brown sometimes thinly pubescent. Leaves alternate long-petiolate length width 5.9 in (15 cm) leathery compound odd-pinnate trifoliate 1–5(7) elliptical ovate leaflets narrowed base upper always larger upper dark-green shiny lower paler matte. Flowers small membranous perianth; male wide complex panicles length 2.4 in (6 cm) 5–6 stamens female narrow axillary panicles same length one pistil ovary superior. Blooms April–May. Fruits ripen July–September. Fruit drupe ovate often almost round length 0.59–0.98 in (1.5–2.5 cm) width 0.31–0.79 in (0.8–2 cm) leathery easily separating maturity outer pericarp cream reddish purple hard two-valved stone oblique base-scar one side thin-keeled often cracking seam. Seed brown membranous shell uneven thickness (ventral thinner pink purple side) two thick light-green (pistachio-green) cotyledons.

 

Distribution and Ecology of Pistachio

Native mountain Central Asia (Uzbekistan Turkmenistan Tajikistan) Iran Syria Eastern Mediterranean (Turkey Lebanon). About 20 species Pistacia vera most cultivated. Grows rocky slopes dry open forests semi-deserts altitude 1968–5906 ft (600–1800 m). Widely cultivated Central Asia Caucasus (Georgia Azerbaijan) Crimea Greece Italy Spain USA (California) Australia North Africa (Tunisia Morocco). Prefers well-drained rocky sandy soils alkaline neutral (pH 6.5–8.0). Drought-resistant deep roots (49 ft/15 m) cold-resistant brief frosts -4°F (-20°C) young protected. Fruiting male female trees (ratio 1:8–10) dioecious. Flowering wind pollination fruiting 6–8 hours sun. Varieties ‘Kerman’ ‘Peters’ ‘Red Aleppo’ large high yield. Care prune crown potassium-phosphorus fertilizers protect aphids scale. Ecologically prevents erosion attracts pollinators little nectar. Some regions wild invasive.

 

Raw Materials from Pistachio

Medicinal seeds leaves galls resin bark. Seeds July–September maturity pericarp separates. Galls (Aphis pistacia) August frosts manual. Central nut-like lower midrib marginal crescent edge. 1–3 hollow bladder pear-shaped pink length 0.2–1.2 in (0.5–3 cm); collect leaves separate dry air. Single connected bladder pear length 1.2 in wall 0.04 in outer pink gray-yellow matte wrinkled inside smooth insect remnants web threads float water; resinous smell crushed. Leaves May–July young tannins. Resin tapping trunks June–August bark pruning spring autumn. Dry seeds 104–122°F (40–50°C) galls leaves 95–104°F (35–40°C). Resin liquid hardens room. Yield: seeds 20–25% galls 15–20% leaves 25–30% bark 20–25%. Quality ≤5% unripe 2% impurities 0.5% mineral. Store seeds resin sealed galls leaves paper/cloth dry ≤12% humidity. Shelf: seeds 2 years galls leaves 3 resin 5. Check mold pests (weevils).

 

Chemical Composition of Pistachio

Seeds <70% non-drying fat (oleic glycerides <62.8% linoleic <17% palmitic stearic <20%) proteins <25% carbs (glucose sucrose) fiber vitamins (E A B) minerals (K Mg P). Galls <45% gallotannin resin dyes (anthocyanins). Leaves 10–20% tannins flavonoids (quercetin) essential oil (terpenes). Resin resinoids essential oil 5% terpenoids. Bark tannins <15% phenolics.

 

Uses and Benefits of Pistachio

Seeds strengthen cardiovascular unsaturated fats tonic antioxidant antiemetic antitussive. Anemia tuberculosis recovery fatigue reproduction (sperm fertility). Reduce liver stomach pain nausea cough. Pistachio milk weakened. Leaves wound healing antiseptic external crushed infusions boils infections. Galls astringent anti-inflammatory diarrhea dysentery gastritis colitis dyspepsia children alkaloid heavy metal poisoning. Resin heals wounds ulcers burns dentistry gums. Oil nutritious moisturizing perfumery base.

 

Precautions for Using Pistachio

Abuse seeds (>3.5 oz/100 g day) allergies (hives itch) proteins <25%. Stale rancid poisoning. External leaves galls resin skin test tannins oils irritation. Prolonged galls (>2 weeks) constipation astringent.

 

Contraindications for Using Pistachio

Intolerance Anacardiaceae allergy (cashew mango) acute gastritis ulcers pancreatitis gout purines. Galls leaves children under 6 pregnant allergies astringent. Resin deep wounds without doctor.

 

Medicinal Recipes with Pistachio

1. Seed infusion tonic. Steep 1 oz (30 g) crushed seeds 10 oz (300 ml) boiling thermos 40 min strain. Take 2 oz (60 ml) 4 times day 20 min before meals >2 weeks.
   
2. Gall decoction diarrhea. Boil 0.35 oz (10 g) dry galls 6.8 oz (200 ml) boiling 5 min steep 30 min strain. 1 tbsp 3 times day symptoms gone.
   
3. Leaf infusion external. Steep 2 tbsp dry leaves 6.8 oz (200 ml) boiling 30 min strain. Compress boils wounds 15–20 min 1–2 times day.
   
4. Pistachio milk recovery. Soak 1.76 oz (50 g) seeds 3.4 oz (100 ml) water 4 hours blend add 6.8 oz (200 ml) warm strain. Drink 3.4 oz (100 ml) 2 times day >2 weeks.
   
5. Resin wounds. Mix 0.18 oz (5 g) resin 0.34 oz (10 ml) olive apply thin wounds ulcers once day cleaned skin.

 

Cosmetic Uses of Pistachio

Nourishing (oil vitamin E) antioxidant (flavonoids) astringent (tannins). Seeds oil hydrate leaves galls oily inflammations.

1. Dry skin mask. Mix 2 tbsp ground seeds 1 tbsp honey 1 tsp olive. Apply face 15 min rinse warm. 1–2 times week.
   
2. Leaf toner. Steep 1 tbsp dry leaves 6.8 oz (200 ml) boiling 30 min strain. Wipe face 1–2 times day pores oil control.
   
3. Seed scrub. Mix 1 tbsp ground seeds 1 tbsp yogurt. Massage face 2–3 min rinse warm. Once week exfoliate.
   
4. Oil hair infusion. Steep 0.35 oz (10 g) resin or 0.7 oz (20 g) seeds 3.4 oz (100 ml) almond 10 days dark strain. Rub scalp 30 min before wash 1–2 times week strengthen.
   

 

Culinary Uses of Pistachio

Pleasant nutty fresh roasted salted. Confectionery (baking halva ice cream chocolate) sausages pates cheeses. Oil salads sauces rancids fast fridge 6 months.

1. Pistachio paste. Blend 7 oz (200 g) roasted seeds 1.7 oz (50 ml) water 1 tbsp honey creamy. Filling spread fridge 2 weeks.
   
2. Pistachio sauce. Blend 3.5 oz (100 g) seeds 1.7 oz (50 ml) olive 1 garlic half lemon juice 1.7 oz (50 ml) water. Vegetables meat fish.
   
3. Pistachio halva. Grind 5.3 oz (150 g) seeds mix 3.5 oz (100 g) sugar 1.7 oz (50 ml) water cook low 10 min add 1 tsp vanilla. Form cool cut.
   
4. Pistachio salad. Mix 1.76 oz (50 g) crushed seeds 3.5 oz (100 g) spinach 1.76 oz (50 g) feta 1 pear dress 1 tbsp oil lemon.
   

 

Other Properties of Pistachio

Leaves galls tanning dyeing crimson wool silk carpets. Resin paint varnishes. Wood charcoal inlay jewelry.