Remember Red Pistachios? Here's What Happened To Them (2024)

FAQs

Remember Red Pistachios? Here's What Happened To Them? ›

What happened to red pistachios? Dyeing pistachios red went out of style in the 1980s, when California growers became the largest source of pistachios for the American market and chose to distribute undyed nuts.

But pistachio imports slowed due to relations with Iran in the early 1980s, and in response, there was a growth in American pistachio producers. Thanks to mechanized harvesting that sped up the drying process and the lack of shipping, the shells no longer had the unsightly stains or the need to be red.

The disappearance of red-dyed pistachios can be directly traced to the growth of domestic pistachio production in the United States. Before the 1970s, pistachios were imported from Iran and other Middle Eastern countries to the United States.

One widely accepted theory suggests that the shells were dyed to hide blemishes. Before the 1980s, most pistachios sold in the US were imported from Iran and other Middle Eastern countries. The harvesting process often left stains on the shells, and red dye made them more attractive.

Once upon a time, pistachios were bright red! Of course, that is not their natural color: Pistachios' true color is a beige shell and a green-yellow inside. However, pistachios used to be dyed red before they were sold.

Most pistachios are left undyed these days, so red pistachios are hard to find on grocery store shelves. But don't worry: If you find yourself craving a serving of vibrantly-red nostalgia, it's still possible to buy red pistachios online.

Pistachios production in Iran, however, has decreased in recent years, mainly due to due to water shortage. Over the past decade, climate change has caused severe drought in Iran, leading to 85 percent of the country being classified as arid or semi-arid.

Allergic reactions: Some individuals may be allergic to pistachios, which can lead to symptoms such as itchiness, swelling, hives, or difficulty breathing. Allergic reactions can vary in severity, and if you experience any allergic symptoms, it's important to get medical attention.

Bad pistachios taste “off” or dry. A vibrant, beautiful green color. Pistachios are small, but differ depending on their grading. Discolored, brown with a tinge of green or overly dark, shriveled or even moldy.

Pistachios' high fat content makes them dangerous for dogs. “The nut is high in fat, salt, and could cause gastrointestinal issues in some dogs,” explains Dr. Klein. Consumption of fatty, salty snacks can lead to the development of pancreatitis.

Are pistachio nuts good for you? ›

Pistachios are a very nutritious food. They offer several health benefits, especially for the heart, gut, and waistline. Regularly eating pistachios may help improve health and wellbeing. But people should stick to plain, unsalted pistachio nuts in their shells and avoid eating more than 1 oz a day.

The shell of the pistachio is naturally a beige color, but it may be dyed red or green in commercial pistachios. Originally, dye was applied to hide stains on the shells caused when the nuts were picked by hand.

Red pistachios starting disappearing in the '80s, Matoian confirmed. With the limit on imports and the increase of American grown nuts with American harvesting systems, there became no need to dye the nuts.

Pistachios can have many different colors, and there is a meaning behind each one. Pistachios get their purple hue from anthocyanins, which are responsible for the dark hue and skin colors of many plants and flowers. Like EGCG, anthocyanins may also have antioxidant and anti-inflammatory properties.

Each pistachio that is picked will have to be hand sorted. This is the last and most expensive quality-control step of the production. Pistachios are hand sorted so that only the highest quality products are sold. As you can imagine, the hand sorting process is labor intensive.

Closed shells are an indication of immaturity, according to Food Lover's Companion. Because nuts have a high fat content (although it's the good kind of fat), they can become rancid if improperly stored, said dietitian Constance Geiger, nutrition consultant for the Western Pistachio Association.

So, do red pistachios taste any different? Despite the artificial crimson color and a more vibrant exterior, they're just as nutty and earthy as the regular ones. And not only do they transcend delicious palate to dishes, but they add crunch and color too!

The reason why they're bright green ...

the natural plant pigment, chlorophyll, which is the same green pigment found in fruits and vegetables like peas, cucumber and celery.

But if you look at the prices charged by retailers, pistachios without shells tend to be more than twice as expensive per ounce as the ones in shells, so all you save is the trouble of extracting them, and pay a hefty fee for that luxury.