Md. Riday Khan

· 05 Dec 2021

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Why Dye Pistachios red?

Whether served as an aperitif, in sweet desserts, or inconsistent dishes, these small green-fleshed fruits can be used in the kitchen in many ways.

In the Mediterranean, Arabic, and Oriental cuisine, pistachios are used to enrich fillings such as poultry, sauces for poultry dishes, and minced meat, meats, and sausages. Traditionally, they can be found in head cheese, Italian mortadella, Turkish halva and baklava desserts, Greek pilaf rice, and American pistachio salad. In India, rice and vegetables have a special flavor due to the addition of ground pistachios. In confectionery, its green color (often artificially enhanced) and its mild almond flavor (often enhanced with bitter almond oil) make it an ingredient of choice. Pistachios can be found in creams, especially for cakes, such as pistachio, cakes and pies, ice cream, glazed desserts, and garlands.

Since ancient times, pistachios have been cultivated in the Middle East and throughout the Mediterranean. Legend has it that the Queen of Sheba decreed that pistachios were exclusively royal food, forbidding commoners to grow them for personal use. Iran is currently the world's largest pistachio producer, followed by the United States and Turkey. They are also cultivated in China, Syria, Greece, and Italy. Once harvested in August and September, the pistachios should be peeled and dried immediately. In this way, its quality is preserved and the shell does not discolor. Traditionally, they are dried in the sun, but large ovens are used in industrial production. When drying, the pistachio kernel presses on the shell that surrounds it, causing it to open naturally. Pistachio shells are often dyed red in the United States. It is not a quality or variety marker but is simply used to visually highlight the green color of the fruit.

Since they are known as "the green almond," it can be confusing to realize that pistachios are often dyed red. However, red pistachios, once in abundance in stores and markets, are giving way to the unaltered, green nut.

Theories/speculation
Pistachios were originally a Middle Eastern export exclusive to the United States and were dyed red to cover any stains left on the nuts during harvest. Another theory suggests that Zaloom, a Syrian importer, dyed its pistachios red in the 1920s in order to attract consumer attention and to distinguish its harvest from those of its competitors.

History
Archaeological Evidence Pistachios dates back to 6760 BC, according to the Hungry Monster website. They have been exported around the world via the Silk Road, a network of trade routes connecting East and West dating back to ancient times, and general trade and travel. The nut is also considered an aphrodisiac and has been used to represent good fortune.

What happened to Red Pistachios?
In 2010, red pistachios are no longer as common in the United States as they were before pistachio manufacturing began in California in the 1970s. Pistachios are now harvested by machine, which eliminates the damage done to them by hand and eradicates the need for red food coloring. However, some pistachio manufacturers continue to dye the nuts to satisfy customers who prefer the old-fashioned way.

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