pistachio Paste / Batter – dried fruit export

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WHAT KIND OF PISTACHIOS KERNEL TO USE FOR PISTACHIO PASTE/BATTER (Pistachio paste / better from GPPK green pilled pistachio kernel )?

Pistachio paste / better from GPPK green pilled pistachio kernel is what we talk about in this article.It all starts with the right kind of pistachios! If you want bright green pistachio paste, you need raw pistachios, unsalted, and not roasted. You can buy either shelled or unshelled. The best pistachio for paste/batter is Iranian GPPK (green pilled pistachio kernel).

Look at this photo below…

Roasted shelled pistachios with skin-on yields brown paste, super unappealing, I might say. Frankly, it does taste good. But the beautiful green one is 100% better!

Keep on reading, and I’ll show you super easy trick to remove the skin really easy!

HOW TO REMOVE BROWN SKIN OFF OF PISTACHIOS?

1. Bring a pot of water to a boil.
2. Remove from heat and add pistachios. Let it sit for 1-2 minutes.
3. Drain and transfer the blanched pistachios onto a clean kitchen towel.
4. Gently rub and skin will simply separate. You may need to help some stubborn ones.

You see, how the color just becomes so much more vibrant after blanching? And skin practically falls off on its own!

A plate of pure joy!

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