PISTACHIO KERNEL

 The Iranian pistachio kernel is more delicious than other types of pistachios in the world and it has great in level of quality due to the perfect climate of Iran This product is widely known around the world and has found its market in most countries.Naming of this product are often based on the types of Iranian pistachios, such as Akbari, Ahmad Aghaei, Badami, Jumbo and Fandoghi.

Pistachio Kernel is obtained from both close shell and naturally open pistachio nut but vary in price. Naturally open pistachio’s kernels are more expensive because of the time-consuming and costly process. We also can offer all kinds of Pistachio Kernels from green to ripe.

Types of Kernels:

  • Kal Kernel with skin (raw and early picked)
  • Green Peeled Pistachio Kernel (GPPK)

Closed shell pistachios are taken into TAHER Pistachio cracking factory in order to get cracked and produced kernels, the whole procedure here is fully automat. The color of this type is slightly lighter than open shell pistachio kernel, but its more reasonable and more affordable in price. 

Open shell pistachio kernels are rich in color and size. This type of Iranian pistachio's price is higher compared to closed shell kernels & is also suitable for confectionaries particularly where pistachios will be used as it is without blending or making it to powder, for instance Baklava or Turkish delights.

Peeled kernel is known as the most premium and expensive among all types of kernels. Green peeled kernels come from Kaal (Raw) kernels. Green Peeled kernels can be classified into 4-5 types, which can be differentiate from the percentage of green color in them for instance dark green, green, greenish, yellow and light yellow. They are mostly categorize according to these grades: S, A, B, C, D

Kaal (Raw) Kernels as it mentioned earlier are taken from trees when the pistachios are still raw and not reached the standard level of maturity, this is the reason for being green. This type of Iranian pistachio kernels is normally taken between July and August. This type can be graded depending on the percentage of raw color that are differentiated as green, therefore if it is completely raw with low percentage of red kernels it approves good quality.

"We Learned Long Ago That Best Tasting Pistachio Starts With The Growing Process"