If your fervor for pistachios translates
as an irrepressible urge to finish the bag every time, then you simply owe it to
your taste buds to sample Turkish Antep
Pistachios. Do not forget to check out “Where Is My Pistachio” to buy one. Numerous
people travel to Turkey from time to time, and try to get a bag of these
delicious nuts from Gaziantep, which is popularly known as a Turkish capital of
baklava. These nuts are more deeply flavored, far much tender, and moreover are
much sweeter than the other American pistachios.
The producers in Turkey generally
offer two types of pistachios: Antep, which are the small and slim ones in
brown shells from the area around Gaziantep, located in the western sphere of Turkey.
In addition, these are round, fatter nuts with pale beige shells from Siirt, located
in the eastern sphere of Turkey, which is not so far from the border with Iraq.
The Antep pistachios usually can be consumed both as a snack and as a
major component in baklava and an array of other sweet tooth delights. On the
other hand, the Siirt pistachios are much closer to Iranian pistachios in the context
of flavor as well as looks. Moreover, these nuts are sold and consumed mostly
as a snack, across the globe.
Sicily’s Bronte pistachios are
what you can easily relate Antep pistachios to. However, these appetizing and
delectable nuts are far better than the Sicilian. The Bronte pistachio nuts are
generally available as a pistachio paste.
The season to harvest Antep
pistachios starts early September. One of the most common types of Antep
pistachios is roasted Antep pistachios that are usually consumed as snacks. Although
there is no specific way to roast them, but the factors such as the temperature
of roasting, the process of cooling, salt added, and the time of roasting
decides the ultimate taste of Antep pistachios.
At “Where Is My Pistachio”, we
are dedicated to offer only the freshest pistachios harvested to the highest
quality to every customer. To make sure the Turkish Antep Pistachios reach you absolutely
fresh, the packaging comprises every vital essential to prevent penetration of
moisture, no leaks or tears for liquid and air as well.
The daily harvest of Turkish
Antep Pistachios initiates only after sunrise and goes on after a lunch break,
until 4 PM in the afternoon. Every Antep Pistachio is handpicked and placed on
top of a unique cloth, to dry the nuts under direct sunlight for around 3 to 4
days. It declines the moisture content in these scrumptious nuts by almost 3%
to 5%.
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