The use of element in saline soils should be avoided. The element on is one of the elements that is useful in increasing the life of pollen. Giving a lot of water and increasing the irrigation circuit will wash the food in the soil. Due to the lack of water and the long irrigation cycle, the conditions for material absorption in the soil are not provided.

Potash plays an important role in plant resistance to salinity and pests. The number of male to female trees should be 1 to 9. One of the symptoms of pollen deficiency (male) is pocky and abortion. Pistachio trees have two legs and pollination is done by wind. The type of pruning in pistachio trees is cup and tuip.

Nitrogen, phosphorus and potash fertilizers should be used in autumn due to low movement in the soil. Nitrogen, phosphorus and potash fertilizers should be used near the roots due to low movement. The symptoms of potassium deficiency can be solved by foliar spraying in 3 times. Zinc and calcium deficiency is more common in calcareous and alkaline soils. Zinc and Bar accelerate the growth of the pollen tube and increase insemination and fruit formation.

The most sensitive time for pistachio irrigation is July. Giving white manure with water before it is fully ripe will make you smile. 45% of pistachio pollination takes place between 9 and 11 o'clock. In 82% of cases, the wind blows from the east during pollination. At least one pollen grain must reach the female for fertilization. The best distance for the transfer of male to female pollen is less than twenty meters. Females receive male pollen for up to 3 days when they open.

Flowering of male trees is 7 days earlier than female trees. Choosing male and female cultivars that have the same flowering is one of the success factors. Weather conditions, variety, foundation, soil texture and nutritional conditions are the most important production factors.

Lack of air flow, rain and strong and stormy winds prevent pollination. If there is no pollination, the flowers will fall or they will be left on the tree. Pruning and feeding is the best way to control the aging. Aual pruning is necessary to adjust the amount of load according to the plant.

Wheat and pistachio salad

Especially for vegetarians

Serving size: 4 to 6 people

ingredients:

Some delicious dishes with "pistachio"

How to prepare:

Soak the wheat in water for a few hours, then cook and drain. Mix cooked wheat, pistachios, basil leaves, chopped beet leaves, pomegranate seeds, pomegranate juice, lime juice, olive oil and salt in a suitable container and then serve.

The aroma of this food will blow your mind

Serves: 5 people

ingredients:

Some delicious dishes with "pistachio"

How to prepare:

6. After 3 minutes, add water, juice of an orange and some salt. Remove the pan from the heat and transfer the ingredients to a baking dish (medium size). Arrange the chicken thighs on top of the ingredients and place the dish in a preheated oven at 180°C (350°F) until the thighs are cooked and toasted. Sprinkle chopped pistachios on the rice and serve.شز

American pistachios are very similar to Iranian pistachios, but with a slight difference in quality and size, and completely in price.

In the following, we introduce some of the most famous pistachio producing cities in Iran:

About 90 species of this tree are cultivated in Iran, some of which are widely cultivated for export, and other species are cultivated in small quantities.

Some of the most famous cities in Iran in the field of pistachio production, where almost 80% of these nuts are produced in these cities, are:

In the outskirts of Rafsanjan city, which is located in Kerman province, there are villages and gardens where a special type of these nuts is produced. For example, Iran's white pistachio (Ahmed Aghaei) is mainly produced in the Noug region of Rafsanjan.

Kerman province is also known as the hub of hazelnut pistachio cultivation, which is one of the most famous types of nuts in Iran.

After Kerman province and Rafsanjan city, Khorasan province and Meh Valat region can be considered as the second producer of these high quality nuts. Day by day, the quality of the products produced in this region increases, one of the reasons for which is the change in weather conditions. The first-class variety of almonds can be obtained mainly from the orchards of the suburbs of Faiz Abad city.

Pistachio cultivation in Semnan province and Damghan city has a very long history. The varieties produced in this city are not only popular and popular in Iran, but they are also famous worldwide. The growing conditions of trees in Damghan are very suitable and very few chemical methods are used to maintain these trees.

Among the important factors that have caused the high quality of Damghan pistachios, we can mention the pruning of trees and their strengthening, sufficient irrigation and suitable weather conditions. The varieties of Damghan pistachios include Akbari, Abbas Ali, Khanjari and Shah Pasand.

Central province has been able to get the first place in Iran for pistachio harvesting per hectare, and because of this high harvesting efficiency, it has surpassed other regions such as Kerman and Rafsanjan. The largest production of these nuts in the central province is related to Zarandiye city, and Zarandieh pistachios have become an export brand.

The boom in the cultivation of these nuts in the central province is such that two months have passed since the begiing of the harvest season, the farmers of Parvin Abad farm in the Khokhroud region of Zarandieh are still harvesting crops from fields and orchards with great effort.

Parvin Abad farm in Zarandiye dryland with an area of 180 hectares is one of the most important production centers of high-quality pistachios. The varieties produced in this farm are very high quality and organic, and no poisons or fertilizers are used in their production. Therefore, due to their high quality, they are directly exported to the European Union after processing. This farm holds the record for the harvest of these nuts in Iran, and its harvest rate is 1300 kg per hectare.

Pistachio cultivation is carried out according to the climatic conditions of Zarandieh region, and due to its high resistance to soil salinity and winter cold, low water requirement and income generation, it has attracted the attention of farmers in this region.

Kerman, Khorasan, Semnan and Central provinces are among the main pistachio production centers in the country. The best and highest quality types of these nuts can be obtained from Rafsanjan, Damghan, Meh Valat and Zarandiye cities, which are also exported to other countries due to their high quality.

The start time of the rapid brain growth of different cultivars is from the end of June to the end of July, and the time required to complete the growth of the brain varies between 25-45 days. divided into the following 5 groups: Iranian Pistachio

14- Introduction of Damghan dagger variety
This variety is one of the commercial varieties of Iranian pistachio of Damghan city.Iranian PistachioThe fruit of tin variety is almond-shaped and the growth power of the tree is medium. In terms of flowering, it is one of the late flowering cultivars, which reaches the flowering stage from April 23rd to May 3rd in the conditions of Rafsanjan. Brain growth starts from July 10 to 20 and continues until August 7 to 21. This cultivar is ripe and can be harvested in the second decade of September, and in this sense, it is one of the medium clay cultivars. The color of the fruit when ripe is yellow-gray.
The seeds of this variety are used to produce seedlings, and in Damghan, its fruit is mostly consumed fresh and in domestic markets.

15- Introduction of Shahpasand variety
The fruits of this cultivar are almond-shaped. The place of this figure is Damghan city. In terms of flowering, it is a late flowering variety that blooms from April 23 to early May. Brain growth starts from July 10 to 20 and ends by August 7 to 21. Therefore, it is one of the medium clay cultivars whose fruit can be harvested in September.

16- Introducing the white variety of pistachio nog
This variety has existed in the Rafsanjan region since ancient times, and now it has fully adapted to the environmental conditions of the Noug region, which has a warmer climate than Rafsanjan, and has expanded more than Ohadi. Experience has proven that this area produces more than other areas.
In terms of appearance, the fruits are almond-shaped, the upper skin is light and the trees have a semi-vertical crown. In terms of flowering time, this variety is one of the early flowering varieties and its flowering takes place from 9th to 19th of April. Brain growth starts from July 10 to 20 and is completed by August 7 to 21. In terms of ripening time, it is one of the late cultivars and the product can be harvested in the third decade of September. Ripe fruits are light cream in color and have faint red color.
It should be noted that this variety has the highest amount of green skin cracking and the ripe fruit is very sensitive to falling and due to the attack of birds and wind, a lot of product falls.

17- Introducing the Qazvini variety
It is a variety whose scion was prepared and propagated from Qazvin city. In Qazvin, this variety is also known as Pistachio Kale Bezi. The fruits of this variety are almond-shaped and small, and its core is relatively green. In terms of flowering time, this cultivar is a late flower that blooms from April 22 to May 2. Brain growth starts from June 28 to July 9 and ends on July 23 to August 6. Therefore, from the point of view of ripening, it is a very early cultivar that is ripe in the middle of August and can be harvested. Ripe fruits are very sensitive to falling and are damaged by birds and wind.
The use of Qazvini and Badami bases is recommended for areas with salty soils because their resistance in these conditions is higher than Fe and Beneh bases. Due to the suitable characteristics of this variety, today the seeds of this variety are used as the basis of commercial varieties for seedling propagation. This early cultivar has less green skin cracking compared to late cultivars.

18- Introduction of early Rezai variety
This cultivar was identified and selected in the years 1354-1355 by a person named Alijan Rezaei in the village of Ebrahimabad Shur, Rafsanjan city, but it has not been spread yet. The fruit of this variety is an elongated hazelnut and bigger than Ohadi. Flowering time is from April 7th to April 19th and brain growth starts from June 28th to July 9th and is completed by July 23rd. It is a variety that is very early, the fruits can be harvested in the middle of August and the ripening of the fruit is irregular, the ripe fruits are dark red in color.
The length of the growing period is short and about 100-120 days, so it is a suitable cultivar for areas where the short growing period and thermal requirements of other cultivars are not met.

What is pistachio butter and how is it made?
Pistachio butter is a food product that is produced by grinding and roasting raw pistachios with sugar and adding some flavorings such as cardamom.Iranian Pistachio Usually, to prepare pistachio butter, they use a combination of 80% pistachio keels and 20% sugar and vanilla.

The reason for choosing closed mouth pistachios is that this type of pistachio is the best in terms of health. The term butter is applied to this product for this reason, because during the production process, pistachio oil is not separated from it, and the fat of the product remains completely in it, causing the butter to become pasty. It is also important to know that pistachio oil and fat are completely free of cholesterol.

Lea more: The incredible properties of the most useful member of the nut family

In the industrial production method, pistachio butter is obtained from roasted and ground pistachio keels with sugar and a little salt. Currently, in the food industry, it is common to use additives such as emulsifiers, antioxidants, and thickeners to improve the quality and increase the shelf life of food products.

This product has a high nutritional value and is suitable for increasing memory and IQ due to the presence of high amounts of phosphorus and iron. The best way to produce pistachio butter is not to use chemical additives and not to use high heat to produce it.

What is pistachio butter?! + Properties of green color and how to prepare pistachio butter

Properties of pistachio butter
Benefits of pistachio butter include heart health, weight control, diabetes protection, and improved digestion. Vitamins, useful fats and protein in pistachios are very useful for the body.

There is a lot of phosphorus and iron in this sphere, which are suitable for increasing memory and IQ.

It is recommended for athletes and adults to eat this butter because it is small in volume, fast absorbing and rich in protein.

Lea more: What are the benefits of nuts for the body?

Pistachio butter has many uses and properties, some of which are mentioned here:

Pistachios contain significant amounts of amino acid arginine, which is effective in the secretion of growth hormone, and in addition, it also causes the release of insulin hormone in the pancreas.

For this reason, pistachios are very effective in improving the growth of children and eliminating anemia.

Pistachios have vitamins A, B3, B1, potassium, calcium, phosphorus and iron.

What is pistachio butter?! + Properties of green color and how to prepare pistachio butter

Pistachios have probiotic properties that increase the growth and activity of beneficial bacteria in the digestive system.

Due to the high percentage of pistachio, pistachio butter has all the properties of pistachio and has a special nutritional value.

Lea more: All about peanut butter + benefits and how to use and harm

Pistachio butter is a pasty food product made from roasted and ground pistachio nuts with sugar or natural sweeteners such as honey and nectar. This product can easily be stored at room temperature and does not need to be frozen.

Pistachio butter can be used for breakfast and dier by children and the elderly. This product is a good source of unsaturated fat and protein.

The term pistachio butter is chosen because pistachio oil is not separated in the production process and the fat of the product is 100% of pistachio keels and contains no cholesterol.

Due to the high amount of phosphorus and iron, pistachio butter is suitable for increasing memory and IQ. Also, for athletes and adults, it is a nutritious, light, fast-absorbing and useful food.

Because no chemical or thermal processes are used in the production of this product, the properties of pistachios have been preserved.

What is pistachio butter?! + Properties of green color and how to prepare pistachio butter

Depending on the taste, pistachio butter can have uses similar to chocolate, including:

* Consumption with bread alone as a complete breakfast

* Along with breakfast and dier

*As a cream between two biscuits

* To decorate ice cream and cake, which increases their beauty and nutritional value.

What is pistachio butter?! + Properties of green color and how to prepare pistachio butter

How to make simple pistachio butter
One of the best and most nutritious pistachio derivatives is pistachio butter. This butter is a food product that is produced by grinding and roasting raw pistachios with sugar and adding some flavorings such as cardamom.

The term butter is applied to this product for this reason, because during the production process, pistachio oil is not separated from it, and the fat of the product remains completely in it, causing the butter to become pasty.

Lea more: What does traditional medicine say about hazelnuts and pistachios?

Plain pistachio butter has a hard and thick texture due to not using additives such as oil, butter or lecithin (a food additive that is widely used in the confectionery and chocolate industry).

Preparing this type of butter at home is very simple, the only point in making this recipe is to use raw pistachios.

Although the amount of carbohydrates Iranian Pistachio in pistachios is higher than most nuts, it has a low glycemic index and does not cause high blood sugar. Research shows that when eating 2 ounces of pistachios (about 50 grams) with a diet rich in carbohydrates, the blood sugar response of healthy people after eating is reduced by 20 to 30 percent. In another study, people with type 2 diabetes had a 9% reduction in fasting blood sugar after eating 25 grams of pistachios as a snack twice a day. In addition, pistachios are rich in fiber and healthy fats and are rich in carotenoid antioxidants and phenolic compounds. All of these substances are useful for controlling blood sugar.

Properties of fresh pistachios for hair and skin

Raw pistachios have several benefits for hair. Among other things, due to the presence of fatty acids, it stimulates the growth of healthy hair and is an excellent treatment for strengthening hair. Also, using pistachio hair mask can nourish and moisturize the hair. In general, pistachios improve hair texture. Pistachio is also very suitable for damaged and dry hair.

What are the disadvantages of raw pistachios?

Fresh pistachio keels are a rich source of fatty acids and are not recommended for people with high triglycerides. It also causes heaviness in the stomach due to difficult digestion. Excessive consumption of pistachios warms the body and leads to hives and red grains on the skin. To remove the heat and dryness of pistachios, you can use vinegar, sour pomegranate or apricot leaves. Eating pistachios is harmful for people with liver failure and gout, diabetes and kidney disease. In addition, raw pistachio keels, in terms of traditional and ancient Iranian medicine, have a warm and dry nature that is not suitable for hot-tempered people.

To teach berry fruit chips, you Iranian Pistachio should pay attention to cutting fresh fruits. To make the dried fruit of a berry more beautiful, the fruit should be divided into equal sizes. To prevent the fruits from changing color and tuing black, we should put the fruit slices in lemon juice. You can prepare this type of dried fruit at home on the stove or radiator, in the sun or in the oven.

Although pistachios are very Iranian Pistachio expensive nuts in the Iranian market, they are still consumed because of their benefits. Therefore, it is important for us Iranians to know the calories and nutritional value of pistachios. We have always heard that pistachios are rich in nutrients and useful that have an effective role in maintaining and ensuring human health. But have you ever wondered what these nutrients are and how much they contain? Pistachio shines like a diamond among other nuts and has many fans. These attractive nuts contain minerals such as potassium, calcium, sodium, manganese and magnesium and have countless properties. If you want to be healthy and strong, we recommend that you include pistachio consumption in your plans. But in order to know the right amount to consume, it is better to know the exact amount of calories in pistachios and other nutrients. You can see the table of nutritional value of pistachios.

Nutritional value of pistachios

Every year we see the production of large Iranian Pistachio amounts of green skin and green pistachio leaves as well as empty pistachio waste. But pistachio skin fertilizer from green skin that has nutritional value; it is produced. We mix and process the green skin of smiling nuts with other animal manures. If you can not use this large amount of animal manure and fresh pistachio skin, there is a lot of waste every year that has many environmental and health hazards. In the following, we will introduce you to the properties of pistachio skin fertilizer for plants and agriculture.