Pista (pistachios)

Pista (பிஸ்தா) is Tamil for pistachio – the kernel of Pistacia vera. In a South Indian kitchen they are a celebration ingredient: ground into payasam for colour, or slivered over sweets.

Where ours comes from

Our pistachios are sourced for the Nilgiris range and packed here. The kernels should be green rather than yellow-green – a deeper green means a fresher nut and a brighter payasam.

How it is used in South Indian cooking

• In pista payasam – blanched, ground with warm milk and stirred into reduced milk. The green is the point.
• In halwa and barfi – ground with the other nuts or pressed on top.
• As a garnish – slivered and fried in ghee over payasam and kheer.
• In biryani – with cashew nuts, for a richer finish.

Storing it

Like all nuts, pistachios dislike heat. Keep them in an airtight jar in a cool place, or in the fridge for longer storage – and shell them only when you are about to use them.

Buying and cooking

See pack sizes and prices, and the recipe for Pista payasam.