The pistachio tree can live for up to 300 years. The trees are planted in orchards and take up to ten years to reach significant yield. The tree can reach a height of 10 m (33 ft). It has deciduous pinnate leaves that measure 10–20 centimeters (4–8 inches) in length. The trees are dioecious, with male and female trees. The fruit is a drupe with an elongated seed inside.
The fruit is an elongated drupe that contains the part edible. Each pistachio tree has about fifty kg of seed on average or about fifty thousand every two years.

Pistachios don’t fall off trees naturally. When it’s time to harvest them you can make them fall off the tree by giving their branches a sharp shake. To shake the pistachio trees, a rubber mallet hitting a branch, a fist or a mechanical shaker can be used. Of course, for harvesting large crops, using a mechanical shaker is the most practical way.

The pistachio shell is not poisonous on its own. However, if the pistachio is not placed in an environment with the correct temperature and humidity in less than 24 hours from the time of harvest, it may lead to fungus and ultimately poisoning of pistachios.

The pistachio tree is originally from the Middle East and Central Asia. The earliest sign of cultivation goes back to 9000 years ago in Syria. Right now, pistachio is cultivated in many other places including Australia, China, India, Italy, Greece, and the USA.

If you need a full guide, you can read “Are pistachios keto-friendly?” Nuts such as pistachio, almonds, and walnuts are ideal for anyone who follows the keto diet. They have both good nutritional fat, fiber, and protein sources. But there are also some pistachio nuts, which prompts the question, “are they keto pistachios?”
It might be a bit hard to determine whether pistachios are or not keto. They have a rather high carbon content, with 100 grams pistachio with 28 grams of carbohydrates. Many of these carbohydrates are derived from dietary fiber, which leaves you with 18 grams net carbs reduced overall.
This is perhaps a bit high but for many keto dieters is still fairly acceptable depending on their overall daily carbon content. Many believe the trade-off is worth it. In addition to those 18 grams of net carbohydrates, you still get a hundred grams of pistachio fats of 45 g, 20 g of protein, and 10 g of fiber.

 the developing phase between 70 and 90% of pistachios acquire a spontaneous division of their shells. After these pistachios have been shaken from the trees by harvesters, they may be salted and roasted while still in shells since the natural fracture enables heat and salt to enter the nut.

Pistachio nuts are a great source of fiber, potassium, and Vitamin E (particularly insoluble fiber) (especially gamma-tocopherol, as described below). A very good source of catechins, manganese, thiamin, and vitamins B6 as well as monounsaturated fatty acids such as oleic acid are also pistachio nutrients.
Moreover, pistachio nuts are a high source of beta-sitosterol that contributes to reduce cholesterol absorption from meals. Pistachios have high antioxidants and are neuroprotective.
Pistachio nut consumption is also linked to reduced inflammatory marker levels. These characteristics may be the opposite between cardiovascular and type-2 risk factors for pistachio nut intake. The addition of a reasonable amount of nutrients to the diet was found to be no increase in weight, despite its high calorie and fat content.

The pistachio may appear like a tough nut that has a hard shell to crack. A strong, robust shell is embedded in every seed. If there is a crack along one edge of the shell, use your fingernails or the half-shell of another pistachio to wedge the nut all the way open from the crack. If there is no visible crack, then you may need to use a hammer or a nutcracker to break the shell open.
You can use the pistachio kernel by eliminating the pistachio shell through one of the below approaches:

• Open pistachio from the crack
• Crack and uncracked pistachio with a hammer
• Consider buying pre-shelled pistachios (kernels)

All pistachios sold in the United States, are mostly imported from the Middle East until the middle of the 1970s.
Pistachio growers’ traditional techniques of cultivation and harvesting in countries such as Iran, Syria, and Greece sometimes created defects on the outer shell that American importers would cover with red vegetable color.
But with the development of pistachio production around the world, these defects have been significantly reduced and there is no need to dye the defected pistachios anymore.
Of course, colored pistachios should not be confused with red pistachio skin.
Pistachio fruits have an external skin with a red, pink, and yellow color, companies remove their skins to produce in-shell pistachios, salted or raw. In-shell pistachios are the pistachio nuts after peeling off their external red skin.

an environment that benefits from long, dry, hot summers, low humidity, and cool but not frigid winters.
Therefore, growing pistachio trees commercially for nut export occurs primarily in Turkey, Iran, United States, and Italy where the arid climate is optimal for growth.
Among them, Iranian Pistachio has the most variety in types, shapes, colors, and flavors, which makes Iranian pistachios stand ahead of the other competitors.