Below is a list of all known varieties for Pistachio. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| California Jumbo Pistachio | A size grade for large pistachios, not a specific cultivar. |
| Chabouh Pistachio | A pistachio cultivar, likely a regional variety from the Middle East. |
| Fandoghi Pistachio | An Iranian pistachio cultivar, known as the 'round pistachio'. It is smaller than other varieties but popular due to its high yield and good flavor. |
| Iraqi Pistachio | Pistachios sourced from Iraq, often consisting of local varieties. |
| Joley Pistachio | A pistachio cultivar developed for commercial production, selected for its yield and nut characteristics. |
| Kandahar Pistachio | Pistachios from the Kandahar region of Afghanistan, often wild-harvested. |
| Kerman Pistachio | The most common commercial pistachio in the US, a female cultivar from Iran, prized for its large, round nuts with a high-quality, flavorful kernel. |
| Kewan Pistachio | A pistachio cultivar, likely of Middle Eastern origin. |
| Lanzet Pistachio | A regional pistachio cultivar. |
| Larnaka Pistachio | A pistachio cultivar originating from Cyprus, adapted to the local climate. |
| Mateur Pistachio | A prominent pistachio cultivar from Tunisia, known for its green kernel and good flavor, well-adapted to Mediterranean climates. |
| Mortarella Pistachio | An Italian pistachio cultivar, known for its green kernel, often used in confectionery. |
| Negret Pistachio | A pistachio cultivar, possibly of Spanish origin. |
| Ohadi Pistachio | A major Iranian pistachio cultivar, also known as 'Jumbo', characterized by its large, long nuts and a reddish kernel. |
| Pistachio (Closed Shell) | Nuts whose shells did not naturally split; used commercially for shelling and processing into kernel products. |
| Pistachio (Cultivar) - Aegina | A Greek cultivar known for its particularly sweet flavor and high quality; a PDO (Protected Designation of Origin) product. |
| Pistachio (Cultivar) - Ahmad Aghaei | A popular Iranian cultivar known for its long kernel and white shell; a major export variety valued for its light green kernel color. |
| Pistachio (Cultivar) - Antep | A small but highly flavorful Turkish cultivar (Pistacia vera var. Antep) essential for traditional Turkish confectionery like baklava. |
| Pistachio (Cultivar) - Kaleh Ghouchi (Jumbo) | A premium Iranian cultivar known as the "Jumbo" pistachio, prized for its large, spherical kernel shape. |
| Pistachio (Cultivar) - Kerman | The main female cultivar grown in the United States (California), known for its large size, high split rate, and excellent quality. |
| Pistachio (Cultivar) - Kirmizi | A specific Turkish variety known for its distinctive red hull, small size, and strong flavor; often used for ground products. |
| Pistachio (Cultivar) - Lost Hills | A modern, high-yielding cultivar known for its consistent quality and early ripening; a major commercial choice. |
| Pistachio (Cultivar) - Peter | The most common pollinator male variety for the Kerman cultivar, essential for commercial production. |
| Pistachio (Cultivar) - Red Aleppo | A smaller, highly aromatic Syrian pistachio variety, traditionally roasted in brine. |
| Pistachio (Peeled Kernel) | Kernels that have been blanched and rubbed to remove the brown skin (pellicle), leaving a bright green kernel; highly prized for premium confectionery. |
| Pistachio (Raw Kernel) | Shelled, unroasted pistachio kernels; retain the brightest green color, highly prized for baking and confectionery. |
| Pistachio (Red Dye) | A historical culinary distinction; pistachios dyed red to hide shell blemishes, though rarely practiced today. |
| Pistachio (Roasted & Salted, In Shell) | The traditional preparation for snacking; nuts are roasted and seasoned in their shells. |
| Pistachio (Splits & Pieces) | Shelled pistachio kernels that are broken or split; used when whole kernels are not required, such as for pastes or ice cream production. |
| Pistachio Fandoghi | A large, round-shaped Iranian cultivar known for its vibrant red-purple shell and good quality kernel. |
| Pistachio Flour (Meal) | Finely ground, shelled pistachios; used as a gluten-free flour in baking (e.g., dacquoise, macarons). |
| Pistachio Golden Hills | A modern female cultivar known for ripening earlier than Kerman, high yield, and large nut size. |
| Pistachio Kaleh Ghouchi | An Iranian cultivar known for its round, large nuts, often referred to as "Jumbo" Pistachios in export markets. |
| Pistachio Kerman | The dominant female pistachio cultivar in the US, known for its large size, green color, and excellent splitting characteristics. |
| Pistachio Lost Hills | A modern female cultivar known for its high yield, excellent splitting, and good kernel quality. |
| Pistachio of Aegina | A tree nut with a distinctive green hue and a salty, slightly sweet flavor, often roasted and eaten as a snack. |
| Pistachio Ohadi | A round-shaped, early-ripening Iranian cultivar; highly popular for its uniform shape and good kernel quality. |
| Pistachio Oil | Oil pressed from pistachios; known for its distinct, delicate flavor and used primarily in finishing and dressings. |
| Pistachio Paste (100% Nut) | A finely ground paste made solely from pistachios; the base for high-quality gelato, spreads, and pastries. |
| Pistachio Peters | The primary male pollinator used in conjunction with the Kerman cultivar; used for pollination, not nut harvest. |
| Pistachio Siirt | A prominent Turkish pistachio variety known for its large size and distinct, mild flavor. |
| Pistachio Sirora | An Australian cultivar known for its high proportion of split nuts and large, well-colored kernels. |
| Pistachio Uzun | A Turkish pistachio variety known for its long, slender shape and high oil content. |
| Pistacia vera | The scientific name for the pistachio tree. |
| Red Aleppo Pistachio | A pistachio variety from Aleppo, Syria, with a reddish shell. |
| Sahand Pistachio | An Iranian pistachio cultivar known for its commercial viability and nut quality. |
| Shah Pasand Pistachio | An Iranian pistachio cultivar, with a name meaning 'Shah's favorite', implying a high-quality nut. |
| Sirora Pistachio | An Australian pistachio cultivar, developed for its high, consistent yields and large, flavorful kernels. It is well-suited to Australian growing conditions. |
| Sultan Pistachio | A pistachio cultivar, likely named for its superior size or quality. |
| UCB 1 Pistachio | A hybrid pistachio rootstock, known for its vigor and resistance. |