Pistachios

The pistachio (Pistacia vera) is native to central Asia, where it has been cultivated for over nine thousand years. The ancient Greeks consumed pistachios, and the nuts were introduced to Italy in the first century CE. The first pistachio seeds were planted in California and several southern states in 1854, but the trees did not thrive. Pistachio nuts were imported, and recipes for them published in American cookbooks, by the early twentieth century. In 1929, William E. Whitehouse, an American plant scientist, planted pistachio seeds from Persia (Iran) in California’s San Joaquin Valley, where they thrived. The nuts became popular during the 1930s, when they were largely sold to immigrant groups and distributed through vending machines. In 1976, the first major crop of pistachio nuts was harvested in California, which, in the early 2000s, was the world’s second-largest producer. Roasted pistachio nuts in the shell are an addictive snack; the nuts are also used in pastries, cakes, confectionery, and ice cream, and pistachios appear in some savory dishes as well. The nuts are a good source of protein and several important minerals.