What is Kaal Pistachio Kernel?
The time of harvesting Kaal Pistachio Kernel is early August: or so-called in the first stages of pistachio kernel formation. The more we move from August to September, the bigger and greener the brain becomes and the softer it becomes. It is priced based on whether it is picked up sooner or later. This type of kernel (Kaal) is mainly exported to rich European countries.
Kaal pistachio kernel is one of the best export products of Iranian pistachio. Due to its very green color, sufficient oil and first-class flavors are exported all over the world. Before buying Kaal pistachio kernels, you need to spend a lot of money, so it is necessary to learn more about the features, quality, packaging, and storage conditions.
Uses of Kaal Pistachio Kernel
Pistachio kernels are used in confectionery, foodstuffs, ice cream shops, as well as for export to many countries.
In the design of all kinds of desserts, yellow flakes, ice cream, cakes, chocolate factory (all sorts of chocolates)
In confectioneries (all kinds of sweets, cakes, etc.)
In cooking: pilaf, curd, and kernels, pistachio sauce, Kaal Pistachio Kernel is used.
How to prepare a delicious meal with Kaal Pistachio Kernel
- To prepare the sauce, mix finely pistachio kernels, olive oil, finely chopped garlic, ginger, and powdered black pepper in a suitable bowl and set aside.
- Mix chopped pistachios, olive oil, and paprika and dip the shrimp in this mixture.
- Skewer the shrimp and place the skewers in the heated butter until the shrimp are cooked and discolored. Then serve them with sauce.