Pistachio | Description, Uses, & Nutrition - Britannica

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External Websites

• University of California - Agriculture and Natural resource - The pistachio tree; botany and physiology and factors that affect yield (PDF)
• Healthline - 9 Health Benefits of Pistachios
• WebMD - Health benefits of Pistachios
• Cell Press - iScience - Pistachio leaf waste transformed into a gut-targeted bioactive phytocomplex (PDF)
• UC Davis Western Institute for Food Safety and Security - Pistachios
• Pennsylvania State University - PlantVillage - Pistachio
• Cleveland Clinic - The Health Benefits of Pistachios
• MedicineNet - Here Are 10 Wonderful Health Benefits of Pistachios
• The Spruce - How to Plant and Grow a Pistachio Tree
• National Center for Biotechnology Information - PubMed Central - Why Should Pistachio Be a Regular Food in Our Diet?
• Verywell Fit - Pistachio Nutrition Facts and Health Benefits

pistachio plant Ask Anything Homework Help Also known as: Pistacia vera Written and fact-checked by Britannica Editors Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree.... Britannica Editors Last updated Jan. 30, 2026 •History Britannica AI Ask Anything Table of Contents Table of Contents Ask Anything

pistachio, (Pistacia vera), small tree of the cashew family (Anacardiaceae) and its edible seeds, grown in dry lands in warm or temperate climates. The pistachio tree is believed to be indigenous to Iran. It is widely cultivated from Afghanistan to the Mediterranean region and in California. The seed kernels can be eaten fresh or roasted and are commonly used in a variety of desserts, including baklava, halvah, and ice cream. They are also used for yellowish green colouring in confections. The seeds are high in protein, fat, dietary fibre, and vitamin B6.

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The pistachio tree has wide-spreading branches but rarely exceeds 9 metres (30 feet) in height. Each leaf has one to five pairs of thick, wide, leathery, pinnate leaflets. The plants are usually dioecious (bearing either male or female flowers) and are pollinated largely by wind. Borne in clusters, the white drupe fruits are 1.5 to 2 cm (0.6 to 0.8 inch) long and tend to split at one side without discharging the seed. The “nut” is a greenish kernel enclosed in a thin, tightly adhering, reddish skin. The single, solid kernels have a pleasing mild resinous flavour. To ensure pollination and good yield, male trees are interplanted with female in a ratio of 1:5 or 1:6.

This article was most recently revised and updated by Melissa Petruzzello.