Chlorophyll: The cause of the green hue color of the pistachio; the same pigment that makes leaves green. In the past, they were dyed red to make them stand out in vending machines. One-hundred percent of the U.S. pistachio crop is grown in the West, including California (98.5 percent of the crop), Arizona, and New Mexico, and there are about 850 pistachio growers in that tri-state area. The overall financial impact of the U.S. pistachio industry is about $1.3 billion.
Akbar the Great: This Moghul Emperor hosted lavish banquets befitting of his royal status and would offer chicken as the main entree. For these banquets, he used to feed his chickens pistachios for six-to-eight weeks before the event took place. He believed it added delicious flavor to the meat.
Combust: Something Pistachios can do when they “self-heat.” This occurs because pistachios have low water and high fat content. The next time you are storing or transporting pistachios, make sure you keep an eye on the temperature – too hot is not good.
Mono-and polyunsaturated fats: The make-up of 90 percent of the fat in pistachios. Pistachios offer a great deal of health benefits in each serving because they contain so much of the healthy fats. Also, they are trans-fat-free because oils aren’t used during the roasting phase.
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