Pistachio
Eurasia holding is one of leading companies supplying different types of pistachios to European and Asian Markets which is superior exporter with the best quality in 15 years of experience.
Round pistachio (Fandoghi), Long pistachio (Akbari and Ahmad-Aghaie) and Jambo Pistachio (Kalle-ghouchi)
Pistachios quality:
Appearance: Pistachios that have broken or spotted appearance have not a high quality, so quality control department of Eurasia Holding provides the best and highest quality pistachios to its customers.
Size: Size (ounce) is an important criterion in the quality of pistachios. The point is here that the less ounces of pistachios, the higher the quality.
Taste: Each type of pistachio has its own taste and cannot be considered a single taste for all pistachios, the only thing that should be considered is the lack of moisture in the pistachio kernel.
Check the following items when you want to buy Pistachio.
- Pistachio shell color should be high quality, clean and without stains.
- Pistachio kernels should not be moldy.
- High quality pistachios are either completely smiling or one side of it has a completely open slit. Do not buy pistachios with cracks in the body.
- If the number of closed pistachios in a handful of pistachios is high, do not buy it. Closed pistachios are a sign of its immaturity. If the pistachio is ripe, at least one side will crack. In addition, it is difficult to break closed pistachios.
- Pistachios should be uniform in size and appearance.
- The part of the pistachio kernel that is visible should be purple, reddish-gray, or purple and brown, depending on the type. The color of pistachio kernels varies from yellow to light and dark green. The greener the pistachio kernel, the better it tastes.
- Pistachio kernels should be tasty and not have a bitter or unpleasant taste.
- If the pistachio kernel is soft, it indicates that it has been stored in a moist place. Do not buy these pistachios.
- Pistachio kernels should not be too dry and wrinkled.
- Avoid buying colored pistachios. They are usually dyed to remove stains on pistachio skins. If you pay attention, it becomes clear that the color of pistachios is not natural.
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