Below is a list of all known varieties for Pistachio. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Pistachio (Closed Shell) | Nuts whose shells did not naturally split; used commercially for shelling and processing into kernel products. |
| Pistachio (Cultivar) - Aegina | A Greek cultivar known for its particularly sweet flavor and high quality; a PDO (Protected Designation of Origin) product. |
| Pistachio (Cultivar) - Ahmad Aghaei | A popular Iranian cultivar known for its long kernel and white shell; a major export variety valued for its light green kernel color. |
| Pistachio (Cultivar) - Antep | A small but highly flavorful Turkish cultivar (Pistacia vera var. Antep) essential for traditional Turkish confectionery like baklava. |
| Pistachio (Cultivar) - Kaleh Ghouchi (Jumbo) | A premium Iranian cultivar known as the "Jumbo" pistachio, prized for its large, spherical kernel shape. |
| Pistachio (Cultivar) - Kerman | The main female cultivar grown in the United States (California), known for its large size, high split rate, and excellent quality. |
| Pistachio (Cultivar) - Kirmizi | A specific Turkish variety known for its distinctive red hull, small size, and strong flavor; often used for ground products. |
| Pistachio (Cultivar) - Lost Hills | A modern, high-yielding cultivar known for its consistent quality and early ripening; a major commercial choice. |
| Pistachio (Cultivar) - Peter | The most common pollinator male variety for the Kerman cultivar, essential for commercial production. |
| Pistachio (Cultivar) - Red Aleppo | A smaller, highly aromatic Syrian pistachio variety, traditionally roasted in brine. |
| Pistachio (Peeled Kernel) | Kernels that have been blanched and rubbed to remove the brown skin (pellicle), leaving a bright green kernel; highly prized for premium confectionery. |
| Pistachio (Raw Kernel) | Shelled, unroasted pistachio kernels; retain the brightest green color, highly prized for baking and confectionery. |
| Pistachio (Red Dye) | A historical culinary distinction; pistachios dyed red to hide shell blemishes, though rarely practiced today. |
| Pistachio (Roasted & Salted, In Shell) | The traditional preparation for snacking; nuts are roasted and seasoned in their shells. |
| Pistachio (Splits & Pieces) | Shelled pistachio kernels that are broken or split; used when whole kernels are not required, such as for pastes or ice cream production. |
| Pistachio Fandoghi | A large, round-shaped Iranian cultivar known for its vibrant red-purple shell and good quality kernel. |
| Pistachio Flour (Meal) | Finely ground, shelled pistachios; used as a gluten-free flour in baking (e.g., dacquoise, macarons). |
| Pistachio Golden Hills | A modern female cultivar known for ripening earlier than Kerman, high yield, and large nut size. |
| Pistachio Kaleh Ghouchi | An Iranian cultivar known for its round, large nuts, often referred to as "Jumbo" Pistachios in export markets. |
| Pistachio Kerman | The dominant female pistachio cultivar in the US, known for its large size, green color, and excellent splitting characteristics. |
| Pistachio Lost Hills | A modern female cultivar known for its high yield, excellent splitting, and good kernel quality. |
| Pistachio of Aegina | A tree nut with a distinctive green hue and a salty, slightly sweet flavor, often roasted and eaten as a snack. |
| Pistachio Ohadi | A round-shaped, early-ripening Iranian cultivar; highly popular for its uniform shape and good kernel quality. |
| Pistachio Oil | Oil pressed from pistachios; known for its distinct, delicate flavor and used primarily in finishing and dressings. |
| Pistachio Paste (100% Nut) | A finely ground paste made solely from pistachios; the base for high-quality gelato, spreads, and pastries. |
| Pistachio Peters | The primary male pollinator used in conjunction with the Kerman cultivar; used for pollination, not nut harvest. |
| Pistachio Siirt | A prominent Turkish pistachio variety known for its large size and distinct, mild flavor. |
| Pistachio Sirora | An Australian cultivar known for its high proportion of split nuts and large, well-colored kernels. |
| Pistachio Uzun | A Turkish pistachio variety known for its long, slender shape and high oil content. |