Editing Pistachio (section)

==Uses==
The kernels are often eaten whole, either fresh or roasted and [[Salting (food)|salted]], and are also used in [[pistachio ice cream]], [[bastani|traditional Persian ice cream]], [[kulfi]], [[spumoni]], pistachio butter,<ref>{{cite journal |last1=Ardekani |first1=A. S. H. |last2=Shahedi |first2=M. |last3=Kabir |first3=G. |year=2009 |title=Optimizing Formulation of Pistachio Butter Production |journal=Journal of Science and Technology of Agriculture and Natural Resources |volume=13 |issue=47 |pages=49–59 |url=http://journals.iut.ac.ir/emag/jstnar/eabsv13n47y2009p60.pdf |url-status=dead |archive-url=https://web.archive.org/web/20110819040318/http://journals.iut.ac.ir/emag/jstnar/eabsv13n47y2009p60.pdf |archive-date=19 August 2011}}</ref><ref>{{cite book |last1=Ardakani |last2=Shahedi |first2=M. |last3=Kabir |first3=G. |year=2006 |title=Optimizing of the process of pistachio butter production |series=Acta Horticulturae |volume=726 |pages=565–568 |url=http://www.pubhort.org/actahort/books/726/726_94.htm |access-date=4 May 2011 |archive-date=3 April 2013 |archive-url=https://web.archive.org/web/20130403192040/http://www.pubhort.org/actahort/books/726/726_94.htm |url-status=dead }}</ref> pistachio paste,<ref>{{cite journal |last1=Shakerardekani |first1=A. |last2=Karim |first2=R. |last3=Mohd Ghazali |first3=H. |last4=Chin |first4=N. L. |year=2011 |title=Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels |journal=International Food Research Journal |volume=18 |pages=704–710 |url=http://www.ifrj.upm.edu.my/18%20(02)%202011/(35)%20IFRJ-2010-286.pdf }}</ref> and confections such as [[baklava]], pistachio chocolate,<ref>{{cite book |last=Ardakani |year=2006 |title=The vital role of pistachio processing industries in development of Iran non-oil exports |series=Acta Horticulturae |volume=726 |pages=579–581 |url=http://www.pubhort.org/actahort/books/726/726_97.htm |access-date=4 May 2011 |archive-date=3 April 2013 |archive-url=https://web.archive.org/web/20130403140403/http://www.pubhort.org/actahort/books/726/726_97.htm |url-status=dead }}</ref> pistachio [[halva]],<ref>{{cite journal |last1=Shaker Ardakai |first1=A. |last2=Mir Damadiha |first2=F. |last3=Salehi |first3=F. |last4=Shahedi |first4=M. |last5=Kabir |first5=G. H. |last6=Javan Shah |first6=A. |year=2007 |title=Pistachio Halva Production |publisher=Iran Pistachio Research Institute |journal=Document Number: 29328 |url=http://agris.fao.org/agris-search/search/display.do?f=2009%2FIR%2FIR0901.xml%3BIR2008001687 |display-authors=etal |access-date=4 May 2011 |archive-date=31 December 2018 |archive-url=https://web.archive.org/web/20181231143649/http://agris.fao.org/agris-search/search/display.do?f=2009%2FIR%2FIR0901.xml%3BIR2008001687 |url-status=dead }}</ref> pistachio [[lokum]] or [[biscotti]], and [[cold cut]]s such as [[mortadella]]. Americans make [[pistachio salad]], which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit.<ref>{{cite web|url=http://www.recipesource.com/fgv/salads/18/rec1881.html |title=Pistachio Salad |publisher=RecipeSource |access-date=17 January 2011}}</ref> Indian cooking uses pounded pistachios with grilled meats, and in pulao rice dishes.

The shell of the pistachio is naturally a beige color, but it may be dyed red or green in commercial pistachios. Originally, dye was applied to hide stains on the shells caused when the nuts were picked by hand.<ref name="spiegel">{{cite news |author=Spiegel, Alison |date=2 February 2015 |title=Remember Red Pistachios? Here's What Happened To Them |work=The Huffington Post |url=https://www.huffpost.com/entry/what-are-red-pistachios_n_6570944 |url-status=live |access-date=9 December 2023 |archive-url=https://web.archive.org/web/20190916012043/https://www.huffpost.com/entry/what-are-red-pistachios_n_6570944 |archive-date=16 September 2019}}</ref> In the 21st century, most pistachios are harvested by machine and the shells remain unstained.<ref name=spiegel/>