{"product_id":"shelled-pistachio-kernels","title":"Shelled Pistachio Kernels","description":"\u003cp\u003ePistachio the way it comes out of the shell — shell removed, skin left on. That thin reddish-purple skin changes the ingredient more than people expect: deeper flavour, a tannic edge against sweetness, and the mottled purple-over-green look that a peeled kernel does not have.\u003c\/p\u003e\n\n\u003cp\u003eWhole Iranian kernels, raw, with nothing added: no oil, no salt, no colouring.\u003c\/p\u003e\n\n\u003ch3\u003eWhat the skin gives you\u003c\/h3\u003e\n\n\u003cp\u003eThe skin carries tannins. In a delicate white chocolate ganache that reads as a flaw, which is exactly why the peeled kernel exists. In a chocolate chip cookie, a granola, a dukkah or a roasted and salted bowl, the same astringency is doing something useful — it cuts sweetness and stops the nut tasting flat. The colour works the same way: against pale dough or dark chocolate, purple-and-green mottling is more interesting than a uniform green.\u003c\/p\u003e\n\n\u003cp\u003eThere is a cost argument too. Peeling is labour plus yield loss, so skin-on kernels are priced accordingly — MYR 40 per kilogram less than peeled, at every size. Where the skin is not a problem, you are paying less for a nut that is arguably doing more.\u003c\/p\u003e\n\n\u003ch3\u003eHow to use\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRoasting and snacking.\u003c\/strong\u003e The skin is standard here and holds seasoning well.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRustic baking.\u003c\/strong\u003e Cookies, biscotti, granola, banana bread and rye loaves, where the crumb is dark enough that green would not show anyway.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSavoury.\u003c\/strong\u003e Dukkah, herb crusts, pilaf, stuffings and grain salads.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChocolate work.\u003c\/strong\u003e Dark chocolate bars and clusters, where the skin gives contrast rather than fighting it.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIce cream.\u003c\/strong\u003e A speckled fold-in rather than a clean green one.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eYour own paste or butter.\u003c\/strong\u003e Grinding with the skin on gives a darker, more assertive result — a legitimate style, not a compromise.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhich size?\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003e250 g.\u003c\/strong\u003e A home-kitchen pack. Five or six batches of cookies, granola or biscotti, or a good bowl of roasting nuts. If you are deciding between shelled and peeled, the cheapest way to find out which your cooking wants.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e500 g.\u003c\/strong\u003e A dozen batches, several rounds of roasting and salting, or a steady run of savoury service. Suits weekly baking, a small café, or small-batch nut butter.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003e1 kg.\u003c\/strong\u003e A full week of production baking, a commercial roasting run, or in-house paste milling. The lowest cost per kilogram, and the size where the saving against peeled starts deciding whether a menu item works.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eA note on toasting\u003c\/h3\u003e\n\n\u003cp\u003eThe skin gives you more room than a peeled kernel does. Colour loss matters less when the nut is not being judged on its green, so 150–160°C for eight to ten minutes is comfortable, and you get more roasted flavour for it. Single layers rather than deep trays.\u003c\/p\u003e\n\n\u003ch3\u003eAt a glance\u003c\/h3\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Iran\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole kernels, shell removed, skin on, raw\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e Approximately 18–20 mm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% pistachio kernels. Nothing added.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAllergen:\u003c\/strong\u003e Tree nuts\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAvailable in:\u003c\/strong\u003e 250 g, 500 g and 1 kg\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\n\u003cp\u003eSealed, cool, dark and dry, refrigerated once opened. Pistachio is high in unsaturated fat, which is what makes it taste the way it does and also what makes it turn in a warm cupboard. At a kilo, decant into smaller containers and work from one at a time rather than opening the whole quantity on every service.\u003c\/p\u003e\n\n\u003ch3\u003eQuestions\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eDoes \"shelled\" mean in the shell or out of it?\u003c\/strong\u003e\u003cbr\u003e\nOut of it. The hard outer shell has already been removed, so there is no cracking to do — you are buying kernel weight, not shell weight, which is worth remembering when comparing against in-shell prices. The thin skin around the kernel stays on.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eShelled or peeled?\u003c\/strong\u003e\u003cbr\u003e\nShelled where the nut is a flavour and texture component — baking, savoury, roasting, snacking. Peeled where the green has to be visible, or the base is delicate enough that the skin's astringency would show. If the pistachio is the decoration, buy peeled. If it is an ingredient, this is usually the better nut and the better price.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWill the skin colour bleed into my batter?\u003c\/strong\u003e\u003cbr\u003e\nSlightly, in a wet mix left standing — a faint pinkish tinge around the nuts. Invisible in most rustic bakes. In a pale sponge or a white cream, use peeled instead.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAre these raw or roasted?\u003c\/strong\u003e\u003cbr\u003e\nRaw, which leaves the decision with you.\u003c\/p\u003e","brand":"Délice Pistachios","offers":[{"title":"250 g","offer_id":53775510405414,"sku":null,"price":69.0,"currency_code":"MYR","in_stock":true},{"title":"500 g","offer_id":53775510438182,"sku":null,"price":119.0,"currency_code":"MYR","in_stock":true},{"title":"1 kg","offer_id":53775510470950,"sku":null,"price":199.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0782\/7442\/9222\/files\/Delice_Shelled_Pistachio_Kernel_4bfb1f59-a025-41fa-bd3e-ffd3f6b15445.jpg?v=1787757446","url":"https:\/\/delicepistachios.com\/products\/shelled-pistachio-kernels","provider":"Délice Pistachios","version":"1.0","type":"link"}