Shelled extra green pistachios from Iran 200g

Extra-green blanched Iranian pistachios represent the top tier of Iranian pistachio selection: whole kernels, skin removed, deep intense green color. Grade A designates the superior size caliber and the most vivid color. These are the pistachios you want for authentically colored pistachio paste, visible garnishes, and pastries where the pistachio needs to make a visual statement.

One hundred percent blanched green Iranian pistachios. Confirmed Iranian origin, Grade A specified. 200 g bag — a small format suited to this precious ingredient, whose price reflects its rarity.

Why extra-green blanched

Blanching removes the thin brown-purple skin that covers the pistachio kernel, revealing the intense green color of its heart. The process is lengthy and industrial: a light blanch followed by mechanical rubbing. The result is a pistachio of spectacular, vivid green.

"Extra-green" designates the sorting tier where the green color is most pronounced — meaning pistachios from the best Iranian harvests, graded specifically for this visual characteristic. The aromatic profile is equally more pronounced.

Extra-green blanched Iranian pistachios are obtained from an early harvest, before the fruit reaches full maturity. This early picking produces kernels with a more intense green color, but requires more sorting and manual handling — hence a price significantly higher than standard pistachios.

Usage tips

For a deeply colored pistachio paste (the real thing, not the artificially dyed versions found in stores), process 200 g of extra-green pistachios in a food processor with a sugar syrup cooked to 121 °C. The resulting paste is pure green, with no added coloring.

As a cake garnish, a few pistachios roughly chopped with a knife over a chocolate ganache or pistachio cream make an immediate impression. The vivid green contrast against a brown background is particularly striking.

In pistachio shortbread cookies, finely chopped pistachios folded into the dough produce pale green sablés with a uniquely satisfying chew and a pronounced fresh pistachio flavor.

For a chef-level pistachio macaron, grind 100 g of extra-green blanched pistachios into the almond flour before making the shells — achieving a naturally green shell with no added coloring. The intense green color comes from the pistachio itself, a far more authentic result than a chemically dyed pistachio macaron.

For a pistachio paste with deep green color (no added coloring), process 200 g of extra-green blanched pistachios with a sugar syrup cooked to 121 °C. The natural green color is preserved by avoiding excessive heat. This is the paste pastry chefs use for their signature authentic pistachio creations.

The industrial blanching of Iranian pistachios is carried out in specialized facilities in the Kerman province. The process uses a brief steam bath (60–70 °C) followed by mechanical rubbing to remove the brown-purple skin. The result is a pistachio of spectacular vivid green, ready for high-end culinary use.

Delivery across France and storage

200 g bag, available for pick-up at our Paris store or shipped anywhere in France. Must be stored in a cool, dry place away from light. After opening, keep in an airtight container in the refrigerator. Best before date as stated by the producer: 12 months at 4 °C — ideal storage conditions to preserve the intense green color and aroma.

For everyday pistachio use (home cooking, day-to-day baking), standard shelled Iranian pistachios are the more economical choice. Extra-green blanched pistachios are reserved for applications where the intense green color makes a visual or aromatic difference.

Extra-green blanched Iranian pistachios are a hallmark ingredient of high-end French pastry. We carry them for the professional pastry chefs in the neighborhood and the serious home bakers who make "real" pistachio macarons — no added coloring. The difference is immediately visible.

For those who want to compare, we also stock Sicilian pistachios (Bronte variety, AOP, even rarer) and blanched Californian pistachios. Each has its own profile. The Iranian extra-green remains the classic reference for high-end French pistachio paste. Its intense color is a recognized signature.

Frequently asked questions

Genuinely Grade A Iranian pistachios?

Yes, the label explicitly states: origin Iran, Grade A. This is the top tier of Iranian commercial grading.

What does "blanched" mean?

The thin brown-purple skin is removed from the kernel, revealing the intense green color at the heart of the pistachio. A lengthy industrial process.

Is it required for pistachio paste?

For a naturally green-colored paste, yes. With unblanched pistachios, the paste will be a dark brown-green. For pure green, extra-green blanched is the way to go.

What's the difference from standard shelled pistachios?

Standard shelled: brown-purple skin still on. Extra-green blanched: skin removed, vivid green color. Both have their place depending on the application.

How should extra-green pistachios be stored after opening?

Two to three months in the refrigerator in an airtight container. For longer storage, keep in the freezer — up to six months with no visible deterioration.

How can you verify the authenticity of the green color?

A genuine extra-green blanched pistachio has a natural, homogeneous yet subtly varied green color — not a harsh, uniform green. If the pistachios look overly green (an artificial green), be cautious: it's likely an added dye. Iranian Grade A certification guarantees natural color.