top of page


Owen Rogers
Owen Rogers

Red Pistachios Buy \/\/FREE\\\\

Pistachios are a very high quality plant source of protein, providing adequate and balanced amounts of essential amino acids. In addition, pistachios are relatively high in a nonessential amino acid, arginine, which may play a potential role in prevention or reduction of cardiovascular disease.

red pistachios buy


What the hell happened to red pistachios? If you have no idea what red pistachios are, you're probably under the age of 30 and think they sound as foreign as SqueezIts. Once upon a time, however, pistachios used to be bright red -- not a natural red, but a dyed red that left your hands (and potentially your face) a vivid hue of cherry. But they're not around anymore. So what gives?

Pistachios are native to the Middle East and Asia, and up until the 1970s, the United States imported most of its pistachio nuts. Though pistachio trees were first planted in California in the mid 1800s, the industry didn't take off in America until an embargo on Iranian pistachios was enforced in 1979 due to the Iran hostage crisis. While the ban was lifted in 1981, it was enforced again from 1987 to 2000, and then reinstated by President Obama in 2011 in response to Iran's nuclear program.

Today the United States is the second largest producer of pistachios -- after Iran -- and around 98 percent of pistachios grown in the United States come from California. The rest of the country's commercial pistachio production occurs in Texas, New Mexico and Arizona.

The disappearance of red-colored pistachios is a direct result of the exponential increase in homegrown pistachios and the limit on pistachio imports from the Middle East. When the U.S. was importing pistachios, the nut shells would often be splotchy in color, the Kitchn explains. The shells got stained from traditional harvesting methods in which the nuts weren't immediately hulled and washed. Since the appearance of these stains was unappetizing, pistachio producers in the Middle East took to dying the shells bright red to hide the stains, Richard Matoian, Executive Director of the American Pistachio Growers told HuffPost Taste. A few American producers followed suit because the market was used to seeing pistachios with a bright red hue, Matoian said. But all that's over now.

Red pistachios starting disappearing in the '80s, Matoian confirmed. With the limit on imports and the increase of American grown nuts with American harvesting systems, there became no need to dye the nuts. American pistachio producers use a harvesting system that dries and hulls the nuts before they are able to get stained, which eliminates the need for covering up blemishes altogether. Even today in Iran, Matoian explained, pistachio producers have picked up the new harvesting technique that eliminates stains and the subsequent need for dye.

The upshot of red pistachios being all but obsolete today, thanks to California-produced pistachios, is that you no longer have to worry about dyed hands -- an unfortunate result of the red dye. Pistachios are just a little more boring now.

Pistachios, native to Asia and the Middle East, specifically Iran, belong to the cashew family. The pistachio nut itself usually appears in pale green color, whereas the nutshells are in creamy light beige. So, where do the red pistachios come from?

Years ago, there had been a bit of a buzz about these crimson-colored nuts. But, what are red pistachios exactly? Interestingly, their vibrant red color was all thanks to food coloring! Now, this probably leaves you wondering why pistachios were even dyed red.

Iran and other Middle Eastern countries were among the major importers of these nuts up until the 1970s. The United States imported most of its pistachio products from the said countries. However, dyed pistachios later took a fall in the 1980s.

The decline in the importations of dyed pistachios in the United States all started in 1979. At that time, there had been an Iran hostage crisis involving American diplomats and citizens. This appalling event, naturally, had deeply affected the relationship between Iran and the United States. Consequently, the United States enforced an embargo on all imports from Iran, including red pistachios.

Soon, there was a breakthrough in the production of pistachio nuts in the U.S. The number of pistachio producers increased gradually, benefitting every pistachio-loving American. To add, American pistachio producers also utilized new mechanized harvesting processes rather than the traditional ones. Such practice effectively eliminated the need for food dye. With this improved procedure, pistachios most likely would not discolor nor get stained. Even Iran pistachio producers followed suit.

14oz. of roasted pistachios, red dyed pistachios. A festive red during the holidays or a fun treat for any time of year, these pistachios are a wonderful and timeless gift. Many years ago, the Germack slogan for red pistachios was "to taste red lip pistachios is to crave more". We still agree! These taste just like the uncolored pistachios, super fresh with a touch of salt. We dye our pistachios in-house with a bit of food coloring - a Germack technique.

Remember red pistachios? A generation or two ago, they were readily available, per the The Spruce Eats. Nowadays, not so much. Pistachios are naturally pale green (meat) and light beige (shell) in color, though, so red coloring was never a foregone conclusion in the first place.

Red pistachios aren't a specially grown variety. According to Nuts, dye is responsible for their vibrant color. Apparently, this practice dates back to the 1930s. The people of the pistachio's homeland weren't known to dye their pistachios particularly often, but exporters and producers of the product began to dye them red (via The Spruce Eats). The reason? They wanted to catch the eye of consumers and conceal blemishes on shells.

In 1979, scores of U.S. diplomats and other citizens were taken hostage in Iran, creating an international crisis that then-President Jimmy Carter was forced to handle. As noted by How Stuff Works, the effects of this were wide-reaching enough to affect something as small as the red pistachio. Carter responded with sanctions against Iran. Iranian imports were embargoed, red pistachios included, and the colorful nut basically disappeared from U.S. shelves.

Visual appeal remains a reason. How Stuff Works and the Spruce Eats both say red pistachios are still sometimes sold in the U.S. as novelty items, especially around winter holidays. Meanwhile, they can be ordered through Nuts, which says its season for red pistachios starts in October. Perhaps that's in preparation for Christmas, or folks use them as a blood-colored treat on Halloween, or maybe as an autumnal snack reminiscent of changing leaves?

Initially, American producers also dyed the pistachios red. So why were some pistachios dyed red despite the markings on the shells being gone? American producers kept up the practice, assuming consumers expected the red shells.

You can save money and buy bulk pistachios! Incorporating nuts into your daily diet gives you health benefits that help with weight loss and fight chronic disease. Learn more about the health benefits of nuts by reading the blogs at Sohnrey Family Foods.

If you're under the age of 40, you may not remember red pistachios. Red pistachios aren't some sort of exotic variety of the tan-shelled nut we eat today. Instead, they are the result of an obsolete practice of coloring pistachio shells with artificial food dye. Many people remember how snacking on them could leave you red-handed, and if you need proof of the dye's incredible ability to stain, check out this classic scene from the movie "Naked Gun."

One theory behind why pistachios were dyed red has to do with marketing. As the story goes, before the 1980s, most pistachios in the U.S. were imported from Iran. Iranian producers had outdated equipment and methods that left the shells bruised and unappealing, so they dyed them to cover the imperfections.

However, the California Pistachio Commission, as quoted in the LA Times, says the story is nuts, and they were dyed for an entirely different reason. Their version of the story says pistachios were dyed after they arrived in the U.S., not in Iran, and they were colored to make them more eye-catching to the consumer.

It's hard to know which version of the history of red pistachios is true, but it's probably no coincidence that artificial food dyes started to come under scrutiny around the same time the practice stopped. Red dye #3 had been banned in the late '70s, giving all food dyes a bad reputation (per Smithsonian). Even though the nut inside was not dyed, the vibrant red of the shell looked unnatural and potentially unhealthy.

Pistachios are one of the more expensive nuts on the market. The trees take longer to produce, and harvesting the nut is more complicated than other nuts (via Farm Progress). They're worth the money, however, and if you're feeling nostalgic, you can shell out cash and buy red pistachios. Some companies still sell them and they could be the perfect snack for National Pistachio Day.

Do you remember when all pistachios you could buy were a bright red? At least all of the ones sold in the shell? It wasn't a particular hybrid of the flavorful little nut, the red was food coloring. And a feeding frenzy of pulling the nuts apart to get at the greenish nugget inside would leave your fingers stained.

So, where do pistachios come from now? Short answer: California. California grows about 98 percent of pistachios sold in the U.S., using an automated process ensures little to no colorful imperfections on the shell.

Pistachios are heavenly nuts, and according to our ancestors, everything from heaven is colorful. So as pistachios are. Do you recall red pistachios? The tale is incredible! How about pistachios dyed green? That is also fascinating! I fell in love after eating so many pistachios that my fingers were completely red! And yes, I am aware of your thoughts. There is nothing harmful about these lovely beauties. Let's see whether I am correct. 041b061a72




bottom of page