ITC NUTS COMPANY is producer, wholesaler and exporter of Turkish Antep Pistachios. Besides we are exporter of Luxury Turkish Delight, Turkish Antep Baklava, Turkish Sunflower Seeds, Dried Nuts, Dragees And Spices.
ITC NUTS COMPANY
www.itcnuts.com
email: cinarogluft@gmail.com
whatsapp: +90 533 2460404
Properties Of Roasted Turkish Pistachio
Roasted Turkish Antep Pistachio is an indispensable type of dried nuts due to its taste and benefits. Roasted Turkish Antep Pistachio, which is one of the most preferred products in all mixed nuts, can also be eaten plain. In addition,turkish pistachios are frequently used in the production of baklava, Turkish delight, dessert and cake.
Nuts are a delicacy enjoyed by people of all ages in all seasons. Most of the time, it's a healthy snack. It is a complete joy to have a snack at work, at home, on a visit to friends, or even make a healthy snack.
Nutritionists say that nuts and natural dried fruits are extremely rich in terms of nutritional value, which accelerate metabolism and strengthen the immune system.
It is a known fact that each nut has its own health aspects. Pistachios are especially rich in vitamins A, B1, B2, B6, C and E. It also contains plenty of iron, calcium, carbohydrate, phosphorus and protein.
It is recommended that those who constantly feel tired or have difficulty focusing should eat a handful of roasted turkish pistachios a day to get energy support.
In the world, there is more emphasis on healthy nutrition, and food consumption habits are returning to the past. As awareness rises, people prefer healthier snacks such as nuts instead of snacks such as chips, crackers and biscuits that contain harmful additives.
Today, pistachios are most commonly consumed as roasted turkish Antep pistachios all over the world.
Homeland and Types of Pistachio
Pistachio homeland of Turkey, Iran and Turkmenistan. Turkish Antep Pistachio is grown mostly in Iran, America and our country. The places where it grows most in Turkey are Gaziantep, Siirt, Şanlıurfa, Kahramanmaraş, Adıyaman and Diyarbakır in the Southeastern Anatolia Region. This region is extremely suitable in terms of climate and soil properties.
All types of Turkish pistachio are grown in our country. Manufacturers do not call pistachios green gold or gold tree for nothing. Indeed, Turkish Antep Pistachio provides great profit to the producer. Because the pistachio tree is a frugal plant. It can grow even in stony, rocky, mineral-poor soils. Pistachio trees can grow in fields that cannot be utilized in any way.
The longest type of Pistachio is the most grown in our country. It is preferred by the producers because it is green and delicious. It matures in mid-September. The yield of the trees is very high, but it is considered to be medium in terms of quality.
Tekin, another type of Pistachio, is of very high quality and brings very good income. It requires a very hot climate and generally grows in Gaziantep.
The earliest maturing type of pistachio is Barak Star. It mostly grows in the Gaziantep highlands.
Apart from these, there are also types of Pistachio such as Red, Halebi, Ohadi and Siirt. Especially Siirt type is one of the best quality pistachios. More such species are sent outside the country. It is possible to buy products every year.
Approximately 40 percent of pistachio production is made in Gaziantep and 33 percent in Şanlıurfa. Although it is distributed as shelled pistachios, it is also marketed as kernel pistachio in and out of the country.
Why Is It Called Damascus Pistachio?
According to a belief, the port of Damascus was used in the Ottoman period in order to send the pistachios grown here to foreign lands because the Southeastern Anatolia Region did not have a coast. Damascus was both a port and a city of trade at that time. This is why the name of the pistachio that sets off from here is named as Damascus pistachio
What Does Pistachio Roasting Mean?
When the pistachio is collected from the tree, it has a red hard shell on it while it is in the fruit form. The process of separating and removing this shell is called spalling. This process is done after pistachios are dried and stored in our country, but before they are processed and marketed. In Iran and America, it is done when the fruit is collected while it is still wet.
Pistachios are roasted at 150 degrees with or without salt before they are marketed. If salt is to be added, a maximum of 0.9 percent salt is added to the roasted turkish pistachios.
In order for the Turkish Antep pistachio to be offered to the consumer, the ends must be open. Peanut cracking machines are used for this. Pistachios are one of the hardest shelled fruits in the world. However, most of the time the peanut spontaneously cracks during ripening.
ITC NUTS COMPANY
www.itcnuts.com
email: cinarogluft@gmail.com
whatsapp: +90 533 2460404