When you see that vivid green on top of a piece of baklava, the first question is usually: why is this pistachio so much greener than a regular one? The answer lies in when it is harvested.
An early harvest
"Boz iç" is made from Antep pistachios picked before the shell hardens, in June and July. At this stage the kernel is not yet fully ripe and its chlorophyll content is high. The result: a deep emerald colour and an intense aroma.
Why does it cost more?
An early harvest yields less per tree, and separating the kernel from the shell is largely done by hand. A tree picked early also doesn't give a full crop that year. That is why green kernels are more valuable than standard ones.
Where is it used?
- Baklava, kadayıf, künefe and milk desserts
- Decorating cakes, ice cream and chocolate
- Making ground pistachio and pistachio butter
We recommend keeping green kernels in an airtight container in the fridge, where they keep their colour and freshness for months.
