Turkish Pistachio

Interestingly a nut is a composite of a fruit and a seed, where the hard-shelled fruit does not open to release the seed (indehiscent). So, while a wide variety of dried seeds may be called nuts in a culinary context, only ones that include the indehiscent fruit are considered true nuts in a biology context.

While in Istanbul, we visited the local market where we searched the finest Pistachio. The local market has numerous shelled pistachios and vendors all claim to have the best fruits. After scouring the market twice, we entered Malatya-Pazari a shop that sells amongst other things pistachio. Hidden near the back (aside the cash register) is a closed window with choice pistachios inside. Sliding back the glass (asking permission) our seller offered us a sample taste and voila, these were the best we could find! This species is has very good flavor and texture. Dried and unsalted they are hard to stop eating once you start.

Rich in potassium they help regulate the body’s fluid balance and magnesium is an important element in the conversion of the body’s energy. I tried to convert these benefits into an egg-less ice cream; by using corn starch and some lemon zest I used the raw pistachio and finished them in the Pacojet. This is an essential tool in achieving a creamy texture I desired.

Picture: www.Malatya-pazari.com

Categories: Cycles

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