Pistachio
Pistachio (Pis-ta-chi-o)
Pistachio (pronounced /pɪˈstɑːʃiˌoʊ, -ˈstæ-/), is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio.
Etymology
The word pistachio comes from Italian pistacchio, which in turn derives from Latin pistacium, which is the romanized form of the Greek word pistákion. The Greek word is borrowed from Middle Persian, where it is called pistah.
Description
Pistachio trees grow up to 10 meters (33 feet) tall. They are deciduous trees that shed their leaves seasonally. The leaves are alternate, pinnately compound, and can be identified by their rachis between 10–20 centimeters (4–8 in) in length and their elliptic leaflets.
The trees produce a mottled green fruit that is considered a drupe, the fruit has a hard, cream-colored exterior shell. The seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow/red, and abruptly splits part way open. This is known as dehiscence, and happens with an audible pop.
Nutritional Value
Pistachios are rich in protein, fiber, and antioxidants. They also have several other important nutrients, including vitamin B6 and potassium. Regular consumption of pistachios may decrease bad LDL cholesterol and increase good HDL cholesterol levels, which is important for heart health.
Related Terms
- Deciduous: Trees or shrubs that shed their leaves annually.
- Dehiscence: The splitting, at maturity, along a built-in line of weakness in a plant structure.
- Drupe: An indehiscent fruit in which an outer fleshy part surrounds a single shell of hardened endocarp with a seed inside.
External links
- Medical encyclopedia article on Pistachio
- Wikipedia's article - Pistachio
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