The Panache of Pistachios

TheGreenNut.org

Pistachios. Forget for a moment that they taste great and it is nearly impossible to stop eating them. Sometimes the only thing between you and a pistachio overdose is the (often) hard to open shell. 

Pistachios were iintroduced to the U.S. in about the mid to late 19th century. The pistachio tree is native to western Asia and Asia Minor (ie, Turkey) and there is some evidence that pistachios were eaten as early as 7,000 B.C.  and by the first century A.D., these little nut nuggets had made their way into Italy by way of Syria.
 Take a look at  http://www.ThtGreenNut.org    if you would like to find ways  to incorporate pistachios into other dishes besides the snack bowl (perfectly okay as a snack; these green nuts are loaded with potassium, fiber, protein, Vitamin B-6 and are naturally cholesterol-free.) Asparagus Spinach Pistachio Pesto Pasta, Pistachio-Blackberry Financier, or Braised Pistachio and Apple Stuffing with Apple Butter are just a few ideas to get you started. Just have plenty on hand because you are sure to eat half as many as you incorporate into any recipe.

http://www.crfg.org/pubs/ff/pistachio.html is another site that details the history and origins of Pistachios.

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