Dry-roasted and salted pistachios

[vc_row content_placement=”middle”][vc_column width=”1/3″][vc_single_image image=”1066″ img_size=”full” alignment=”center” el_class=”imggraine”][/vc_column][vc_column width=”2/3″][vc_column_text el_class=”lignerouge”]

CALIFORNIA,
THE NEW PISTACHIO
PARADISE

[/vc_column_text][vc_column_text]

Originating in the Middle East, eating pistachios was long the preserve of royal dynasties.
Pistachios were imported by the Americans in the 1880s, and cultivated in California.
Pistachios quickly became a popular snack in the United States, but it wasn’t until 1976 that they were fully exploited there.

[/vc_column_text][/vc_column][/vc_row][vc_row content_placement=”middle” el_class=”reversecolumn”][vc_column width=”2/3″][vc_column_text el_class=”lignerouge”]

THE HAPPY NUT

[/vc_column_text][vc_column_text]

The pistachio is a typical tree in regions with arid soil, and can withstand light frosts as well as drought and high temperatures. The yield of a pistachio tree is 20 kg of fruit per plant every other year and its full production period is 40 years.
Its fruit differs from other nuts because of its half-open shell. That’s why it’s called the “smiling pistachio” in Iran and the “happy nut” in China.
Pistachios ripen in September, their pericarp is easily detached and their colour becomes lighter. That’s how the harvest time is determined.

[/vc_column_text][/vc_column][vc_column width=”1/3″][vc_single_image image=”295″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row content_placement=”middle”][vc_column width=”1/3″][vc_single_image image=”294″ img_size=”full” alignment=”center”][/vc_column][vc_column width=”2/3″][vc_column_text el_class=”lignerouge”]

CALIFORNIAN DREAM !

[/vc_column_text][vc_column_text]

Every year, the worldwide production of pistachios is about 450,000 tonnes. Iran and the United States are now the two main producers.

Menguy’s selected Californian pistachios, picked at maturity by committed producers.

[/vc_column_text][/vc_column][/vc_row]