The scientific name for the pistachio is Pistacia vera L. It is a member of the family Anacardiaceae which contains such widely known plants as the cashew, mango and poison oak. It is a deciduous tree, requiring approximately 1,000 hours of temperature at or below 45° F. in order to grow normally after its winter dormancy. Pistachio nut trees, generally, are suited for areas where summers are long,hot and dry, and the winters are moderately cold. A native desert tree, it does not tolerate high humidity in the growing season. Pistacia vera L. originated in Persia where large stands of wild trees are found in areas known today as Iran, Turkey and Afghanistan. The first commercial plantings in these countries were most likely started from seeds collected from the best wild trees. The tree was introduced into Mediterranean Europe at about the beginning of the Christian era. The climate in the Tularosa Basin is almost identical to the pistachio producing areas of Iran and Turkey. The altitude of both areas is identical. The pistachio is a small tree, reaching about 30 feet of height at full maturity. Usual commercial plantings are approximately 1 trees per acre. They begin to produce nuts in the 4th or 5th year after planting, and good production takes 8 to 10 years, with full bearing maturity occurring after 15 to 20 years. Average yield per tree is 1/2 lb the 5th year, increasing to up to 80 lb at maturity . A large percentage of pistachios is marketed in the shell for eating-out -of-the-hand snack food. Pistachios are a rich source of essential nutrients, fiber and protein. Low in saturated fat and cholesterol free, increasing numbers of people are discovering how enjoyable this delicious nut can be. In ancient times, at the celebrated imperial court of Queen Belghais of Sheba, pistachios were a privilege for royalty and the elite. Luckily Iranian pistachios are no longer reserved for the wealthy. Since early exports in the 1920's, their popularity has spread fast. Now, as in centuries past, the pistachio is one of the nation's most prized crops. In Middle Eastern cuisine, the subtly flavoured pistachio is often added to desserts or even coated with edible gold leaf - to lavish effect. The combination of pistachio and rose water adds a delicate aroma to many Middle Eastern desserts. As heady as a perfume, pistachios are the perfect after-dinner aphrodisiac You can enjoy pistachios on their own as a delicious and wholesome snack an ingredient in main meals, a sophisticated accompaniment to drinks and cocktails or as a garnish for favourite desserts. Our selection of original recipes will let you share in the passion for pistachios Pistachio has the highest protein content and nutritional value, and is second to none in the world for its high energy content. It contains a high percentage of potassium, phosphorus, calcium, and all the essential amino acids. It is believed that the consumption of pistachio reduces the risk of heart attack and death from coronary diseases. To enjoy its unique taste, the pistachio nuts should be salted, roasted and eaten out of the shell.