This kind of pistachios is called as kalleh ghochi, that is the Jumbo type and…
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The scientific name for the pistachio is Pistacia vera L. It is a member of the family Anacardiaceous which contains such widely known plants as the cashew, mango and poison oak.It is a deciduous tree, requiring approximately 1,000 hours of temperature at or below 45° order to grow normally after its winter dormancy. Pistachio nut trees, generally, are suited for areas where summers are long, hot and dry, and the winters are moderately cold. A native desert tree, it does not tolerate high humidity in the growing season.

The trees are dormant from December through February and begin to bloom with the arrival of warmer weather inflate March. The male pollinates the female via the April winds, and the shell of the nut is fully developed by mid-May. Before June ends, the seed inside the shell has begun its rapid expansion and by the first of August, the seed has filled the shell. The nuts ,splitting at the seams, are usually ready to be harvested beginning September 10th.

Pistacia vera L. probably originated in Central Asia where large stands of wild trees are found in areas known today as Iran, Turkey and Afghanistan. The first commercial plantings in these countries were most likely started from seeds collected from the best wild trees. The tree was introduced into Mediterranean Europe at about the beginning of the Christian era. The climate in the Tularosa Basin is almost identical to the pistachio producing areas of Iran and Turkey. The altitude of both areas is identical.

Although the pistachio was first introduced into California by the US Department of Agriculture about 1904, very little interest was generated until the 1950’s.Since that time, pistachios have become a significant farm commodity in California.

Plantings have also been made in Arizona, New Mexico and Texas in those areas that meet the climate criteria. The tree flourishes and bears well in well-drained soils, but its root system will not tolerate prolonged wet conditions. It seems more tolerant to alkaline and saline conditions than most other commercial trees. The vigor and productive life of the tree is extremely long the mid-East, there are trees on record of having productivity of several hundred years.

The pistachio is a small tree, reaching about 30 feet of height at full maturity. Usual commercial plantings are approximately 120 trees per acre. They begin to produce nuts in the 4th or 5th year after planting, and good production takes 8 to 10 years, with full bearing maturity occurring after 15 to 20 years. Average yield per tree is 1/2 lb. the 5th year, increasing to up to 80 lb. at maturity.

A large percentage of pistachios is marketed in the shell for eating-out-of-the-hand snack food. Pistachios are a rich source of essential nutrients, fiber and protein. Low in saturated fat and cholesterol free, increasing numbers of people are discovering how enjoyable this delicious nut can be.

Nutrition Facts


         Nutrient Value/100g                                                        


Energy (Kcal)


Portion (g)


Total Fat (g)


Carbohydrate (g)


Sodium (mg)


Calcium (mg)

Refrence by: USDA National Nutrient data base

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PISTACHIO Specification


Having over five decades of experiences in export has gained us the knowledge to thrive and succeed. We have exported a wide range of high quality, Aflatoxin free in-shelled Pistachios, Pistachio Paste and Kernels. Our pre-shipment processes ensure that every pistachio you receive is as flawless as the last. We are proud to have FSSC 22000 certificate which has resulted in a high customer satisfaction rate.

Pistachios have a mildly sweet taste and are excellent options for snacks as they fill you up fast and are nutrient-rich. They are one of the few nuts that contain most of the nutrients such as Carbohydrates, Protein, Amino Acids, Fats, and Dietary Fibre. They are rich in minerals such as Phosphorus, Potassium, Calcium, Iron, Magnesium, Zinc, Copper, and Sodium.

Pistachios also provide essential vitamins like Vitamins A, B6, C, E, and K as well as Thiamine, Riboflavin, Niacin, etc. They are lower in calorie and fat content compared to many other nuts and dried fruit. Pistachios are among the healthiest nuts, yet they are scarcely consuming as often as they should be.

A) Long pistachios are of three types: Akbari, Ahmad Aghaei, and Badami

B) Round pistachios are of two types: KallehQuchi and Fandoghi

Pistachios presented in one of the following styles:

         . Raw pistachios

          . Roasted pistachios

          .  Roasted & Salted pistachios

           .  Roasted & Salted pistachios – Saffron coated

The pistachio tree is a deciduous, long-living, slow-growing tree that reaches a height of 20-33 feet (6-10 meters). Pistachios are one of the oldest edible nuts and are commonly used all over the world. Among tree nuts, pistachios appear to be particularly susceptible to contamination by Aflatoxins, but what makes us different is we guarantee Aflatoxin free pistachio.

Prevents Cancer

Pistachios and pistachio pastes are rich in a type of vitamin E called gamma tocopherol. This vitamin has been shown to reduce your risk of cancer, especially that of the prostate and lungs. Pistachios also carry resveratrol, which has antioxidant properties that are thought to prevent cancer.

Treats Inflammation

Chronic inflammation can be responsible for several conditions like arthritis, irritable bowel syndrome, ulcerative colitis, and even asthma. Certain antioxidants like flavonoids and phenols that are contained in the skin and kernels of roasted pistachios are anti-inflammatory in nature and be used to treat inflammation.

Reduces the High Blood Pressure in Type II Diabetes Patients

High-fiber nuts like pistachios are recommended for an anti-diabetes diet. They not only help manage diabetes but also reduce the stress exerted on the heart of the individuals with type II diabetes.

Lowers Cholesterol

The “healthy cholesterol” level of pistachios (HDL) can reduce the “bad cholesterol”(LDL) levels and reduce risk of heart disease. Pistachios are also high in fiber, another nutrient that’s known for regulating cholesterol levels in your heart.

Nervous system

The high levels of Vitamin B6 in pistachios help in the formation of amino acids. Amino acid, in turn develops amines that act as neurotransmitters. Vitamin B6 also synthesizes myelin, which forms an insulating cover around the nerve fiber for proper transportation of signals. Pistachio also produces serotonin, melatonin and GABA, which help to reduce stress. It also contains trace amounts of copper, which is responsible for neurotransmission.

Keeps Bones Healthy

The benefits of pistachios pastes extend to the bones. They have a surprisingly high content of calcium, potassium, and magnesium. There’s even some vitamin K, which is crucial for bone health. These nutrients strengthen bones and prevent bone-related diseases.

Promotes Eye Health

Carotenoids are usually associated with orange fruits and veggies. But pistachios also have these advantages! They’re packed with two carotenoids called lutein and zeaxanthin. In fact, pistachios have the highest level of carotenoids than any other nuts. The antioxidant properties of lutein and zeaxanthin are powerful. They protect the eye tissue from phototoxicity or damage from the sun. It’s an important factor in preventing age-related macular degeneration.

Aids Weight Loss

If you’re looking to lose weight, it’s good to have a handful of pistachios every day, along with other tree nuts.

Promote Healthy Gut Bacteria

Pistachios are high in fiber, which is good for your gut bacteria. Eating pistachios may increase the number of bacteria that produce beneficial short-chain fatty acids like butyrate.

Pistachios Help Raise Red Blood Cell Count

Pistachios contain fair amounts of iron and substantial levels of copper, which is rarely discussed but very important factor determining iron absorption.





Ahmad Aghaei pistachio is one of the most delicious nuts among pistachio types. And this is one of the main reasons for its high sales in export markets.
Stretched, smiling, and very tasty brain are the reasons for the popularity of this type of nut.

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Akbari pistachio is one of the luxury pistachios in Iran and the world. Akbari pistachio has a long and beautiful appearance. Akbari pistachio is very tasty and has many exports every year. Most countries in the Persian Gulf are looking for such a beautiful and delicious pistachio.

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The geometric shape of this cultivar is very similar to almonds. almond pistachio is one of the small pistachio cultivars.

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Hazelnut pistachio has a smaller and smaller size than other pistachio cultivars. This pistachio is known as hazelnut pistachio because of its small and hazelnut-like appearance. Hazelnut pistachio is the cheapest variety of pistachio compared to other pistachios. The reason for its low price compared to other cultivars is its small shape and high volume of production and export. For this reason, hazelnut pistachios account for the largest amount of pistachio exports from Iran. The skin of the hazelnut pistachio is naturally light cream in color.

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Koleghoochi pistachio is one of the most popular cultivars of pistachio, which is considered a luxury nut with its delicious taste and large and spherical appearance. Due to its heavier weight than other cultivars, this pistachio has a low ounce, which makes its price a little more expensive than other cultivars. Due to its large core, Koleghoochi pistachio is widely used in the confectionery and ice cream industry and in the preparation of various pistachio products.

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The pistachio kernel can be used in many cases. Pistachio slices, pistachio powder, pistachio butter, strong pistachios, pickled pistachios and… are all different uses of pistachios. Pistachio products are usually used in confectionery and cake baking and in preparing desserts. Instead of these products, pistachio kernels are sometimes produced raw and sometimes roasted in different packages.

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Green pistachio kernel is a type of pistachio kernel that has many and various uses, the most common reason for which is its own green color, which is powdered or crushed, causes a special beauty to sweets or other uses. Although the taste of green kernel is really unique. Pistachio kernels are greener than pistachio fields due to soil or climatic conditions, and of course the type of pistachio can be effective.

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