Salted Pistachio

Before harvest, the large-kernel Gaziantep pistachio variety whose hard outer shells naturally crack while still on the tree is called Ana Çıtlak. After harvest, Ana Çıtlak pistachios undergo pre-sorting and cleaning, then are calibrated by size to keep the large kernels. They are roasted in their hard shells with salt at 150°C. The salt content is maximum 0.9%. After roasting, they are packed in the sizes and weights requested by customers and shipped. Its most important features are its large kernels and the fact that the shell opens easily. Roasted Ana Çıtlak is consumed as a first-class snack nut.

About Pistachios

Named after Gaziantep, the region where it is most widely grown in Turkey, the Gaziantep pistachio refers to the oily, thin-shelled nut of the pistachio tree. Pistachios are high in nutritional value and calories and contain plenty of protein and minerals. They are especially rich in vitamins B1, B2, E, and C, as well as potassium, magnesium, calcium, phosphorus, and iron.
Pistachios have many uses: they are eaten as a snack and are also used in various desserts such as baklava, as well as in chocolate, halva, ice cream, and even in salami production.