Peeled pistachios

Peeled pistachios offer fine, buttery aromas, revealing an intense hazelnut flavor on the palate with a slightly sweet touch. These delicacies come from the true pistachio tree, a tree in the Anacardiaceae family, producing edible drupes. Originating in Central Asia, the first wild pistachio trees date back more than 9,000 years, with domestication beginning more than 4,000 years ago in Assyria.  The Queen of Sheba and Nebuchadnezzar contributed to the legendary history of pistachios, linking their consumption to royal stories. The Romans introduced the pistachio to the Mediterranean basin at the beginning of the Christian era, and it arrived in France in the 17th century.  In terms of health, pistachios are slimming allies, quickly inducing satiety and helping to fight cravings. Rich in unsaturated fatty acids, they reduce the risk of cardiovascular diseases and lipid disorders. The proteins, fibers and vitamins present help to lower bad cholesterol levels, while providing benefits against hypertension, premature cellular aging and heartburn.  In cooking, blanched pistachios add a nutty touch to various dishes, from duck terrines to couscous and tagines. They also go well with sweet and savory dishes, combining venison or duck with fruits such as peach. On the sweet side, they enhance chocolate and red fruit desserts, and bring deliciousness to fruit salads, pies, biscuits, and other pastries.  To intensify their flavor, it is recommended to roast the blanched pistachios in the oven at 180°C for about 10 minutes or in a pan for a few minutes.