pistachio

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pis·ta·chi·o

 (pĭ-stăsh′ē-ō′, -stä′shē-ō′)
n. pl. pis·ta·chi·os
1. A deciduous tree (Pistacia vera) of central and western Asia, having pinnately compound leaves and dry, drupaceous, nutlike fruits.
2. The nutlike fruit of this tree, having an edible, oily, green or yellow kernel.

[Ultimately (partly via Middle French pistache) from Italian pistacchio, from Latin pistacium, pistachio nut, from Greek pistakion, from pistakē, pistachio tree, of Iranian origin; akin to Middle Persian pistag.]

pistachio

(pɪˈstɑːʃɪˌəʊ)
n, pl -os
1. (Plants) an anacardiaceous tree, Pistacia vera, of the Mediterranean region and W Asia, with small hard-shelled nuts
2. (Plants) Also called: pistachio nut the nut of this tree, having an edible green kernel
3. (Cookery) the sweet flavour of the pistachio nut, used esp in ice creams
adj
(Colours) of a yellowish-green colour
[C16: via Italian and Latin from Greek pistakion pistachio nut, from pistakē pistachio tree, from Persian pistah]

pis•tach•i•o

(pɪˈstæʃ iˌoʊ, -ˈstɑ ʃiˌoʊ)

n., pl. -chi•os.
1. the nut of a Eurasian tree, Pistacia vera, of the cashew family, containing an edible, greenish kernel.
2. the tree itself.
3. a light or medium shade of yellow-green.
Also, pis•tache (pɪˈstæʃ) pistach′io nut` (for def. 1).
[1590–1600; < Italian pistacchio < Latin pistācium < Greek pistákion pistachio nut, diminutive of pistákē pistachio tree < Middle Persian *pistak (Persian pista)]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pistachio - small tree of southern Europe and Asia Minor bearing small hard-shelled nutspistachio - small tree of southern Europe and Asia Minor bearing small hard-shelled nuts
pistachio nut, pistachio - nut of Mediterranean trees having an edible green kernel
genus Pistacia, Pistacia - a dicotyledonous genus of trees of the family Anacardiaceae having drupaceous fruit
nut tree - tree bearing edible nuts
2.pistachio - nut of Mediterranean trees having an edible green kernelpistachio - nut of Mediterranean trees having an edible green kernel
edible nut - a hard-shelled seed consisting of an edible kernel or meat enclosed in a woody or leathery shell
pistachio, pistachio tree, Pistacia vera - small tree of southern Europe and Asia Minor bearing small hard-shelled nuts
Translations
فُسْتُقَه، شَجَر الفُسْتُق
festucpstatxo
pistácie
pistaciepistacienød
pistakujo
pistaatsiapähkel
پسته
pistaasipähkinä
pisztácia
pistasíuhneta
ピスタチオ
pistacija
pistācija
pistacja
pistache
pistácia
pistacija
пистаћтришља
pistasch
antep fıstığıfıstığı
hạt dẻ

pistachio

[pɪsˈtɑːʃɪəʊ] N (pistachios (pl)) → pistacho m; (= tree) → pistachero m; (= colour) → color m de pistacho

pistachio

[pɪˈstæʃiəʊ]
n
(= tree) → pistachier m
(also pistachio nut) → pistache f
(= colour) → pistache
modif [ice-cream] → à la pistache; [flavour] → pistache

pistachio

nPistazie f
adj (colour) → pistazienfarben

pistachio

[pɪsˈtɑːʃɪəʊ] npistacchio

pistachio

(piˈstaːʃiəu) plural pisˈtachios noun
a greenish nut used as flavouring for food.
References in periodicals archive ?
INGREDIENTS 300g plain flour 2tsp baking powder Pinch of salt 100g shelled pistachio nuts, roughly chopped 200g white chocolate, roughly chopped 50g sesame seeds 150g butter, plus extra for greasing 300g demerara sugar 40ml rapeseed oil 40ml sesame oil 2 eggs, lightly beaten 1 vanilla pod, split in half lengthways Flaky sea salt, to finish METHOD 1.
SERVES: 8 20 minutes preparation, plus 60 minutes refrigeration Ingredients 200g McVitie's Digestive biscuits 110g whole pecans, roughly chopped 110g pistachio nuts, peeled 300g good quality dark chocolate (at least 70% cocoa) 1tbsp golden syrup 150g unsalted butter
A Norfolk family recipe for a special occasion cake SERVES 6-8 INGREDIENTS 250g butter, soft 250g caster sugar 3 medium eggs 100g shelled pistachio nuts 100g ground almonds 1 orange, zest and juice 1 tsp rosewater 60g plain flour FOR THE ICING 100g icing sugar 2 tbsp lemon juice Strands of lemon zest 1 Preheat the oven to 160degC/Gas 3.
FOR THE SYRUP: 500ml water 430g unrefined golden caster sugar 1 cinnamon stick 1 tsp cardamom pods 1/4 tsp rosewater FOR THE FRITTERS: 120g milk powder 75g self-raising flour 1/2 tsp bicarbonate of soda 1 tsp ground cardamom 1/2 tsp ground coriander 25g unsalted butter, diced 80-120ml water EXTRAS: 500ml vegetable oil, for frying 250g yoghurt (I recommend Longley Farm's super-tart version) Fresh pistachio nuts, chopped very finely Candied petals (optional) Fresh mint METHOD: First, the syrup; using the back of a spoon or heavy-bladed knife, squash the cardamom pods to release the seeds.
INGREDIENTS: 1 whole duck, 100g runny honey, 2 tbsp soy sauce, black pepper to taste, 1 baguette, a few drizzles of olive oil, 100g pistachio nuts, mixed leaves and hoi sin sauce to serve.
THE SWEETEST CLEMENTINE CAKE, DRIZZLED WITH HONEY AND CROWNED WITH A CRUMBLE OF TOASTED GREEN PISTACHIO NUTS.
INGREDIENTS 475ml whole or semi-skimmed milk 50g sugar 55g fine semolina 2 tsp rose or orange blossom water (available on baking shelves in supermarkets) 4 tsp brown sugar Handful of pistachio nuts and pomegranate seeds 1 Place milk and sugar in a saucepan and heat, mixing with a wooden spoon to dissolve sugar.
You can get quality cannoli shells from traditional Italian delis and they vary on size) Pistachio nuts, chopped Icing sugar to dust INGREDIENTS: Cannoli shells (these are made by deep frying a pastry wrapped around a metal cylinder.
You can get quality cannoli shells from traditional Italian delis and they vary on size) Pistachio nuts, chopped Icing sugar to dust FOR THE FILLING: 250g Ricotta 40g candied orange - finely diced 40g candied lemon - finely diced 40g dark chocolate - roughly chopped 30g Icing sugar A few drops of vanilla essence METHOD: 1.
The composition of pistachio nuts may vary depending upon the cultivar type, growing region, climate, maturity and cultural practice [3,28,40,41,44].
He was also in talks to star in an advertisement for pistachio nuts with former NBA player Dennis Rodman, but had to pull out when he couldn't get his US work visa.
This study confirms that the fat from pistachio nuts, specifically, is not completely digested or absorbed, resulting in a lower energy value," he added.