Pistachio: One of Turkey’s Agricultural Treasures
Pistachio is a product of strategic importance for both Turkey’s economy and its traditional cuisine. With its rich aroma, high nutritional value, and export potential, it is a valuable crop not only for Gaziantep but for many regions of Southeastern Anatolia.
At BozhanFıstık, we offer various types of pistachios sourced from different regions with a focus on quality and sustainability.
Main Pistachio Varieties Grown in Turkey
Long (Red) Pistachio – Gaziantep Region
- The most common and export-friendly variety.
- Shell color is light, kernel is dark green.
- Stands out with high oil content and strong aroma.
- Main raw material for BozhanFıstık products.
Siirt Pistachio
- Larger size, shell in light yellow tones.
- High yield, popular as a snack.
- Highly demanded for desserts.
Meverdi Pistachio
- Harvested early.
- Shell has a purplish color.
- Commonly used in processed products.
Ohadi and Halebi Varieties
- Mostly found with local producers in Southeastern Turkey.
- Preferred for jams, baklava, and pastes.
Key Pistachio Producing Regions
Gaziantep – The Capital of Flavor
- Produces around 40% of Turkey’s pistachios.
- “Geographical Indication” Gaziantep pistachio ensures quality standards.
- Known for long, tasty, and aromatic pistachios.
Siirt – Source of Large and Economical Pistachios
- Siirt pistachio is especially preferred in roasted and salted forms.
- One of the fastest-growing regions among farmers in recent years.
Şanlıurfa and Nizip – Balanced Production Areas
- Provide a balance of taste, size, and yield.
- Baklava-grade pistachios and meverdi pistachios are mainly found here.
Quality Criteria in Pistachio Selection
Color and Size of Pistachios
| Criteria | Description |
| Kernel color | Should be bright green |
| Shell color | Natural white or light yellow |
| Split ratio | High split ratio indicates quality |
| Size | 18/20 or 20/22 are the most preferred calibers |
Harvesting and Processing Quality
- Proper timing of harvest is critical for aroma and freshness.
- At BozhanFıstık, we sun-dry and pack pistachios in hygienic conditions.
Usage Areas by Region
Best Varieties for Sweets and Pastry
- Long pistachio: Used in baklava and ice cream production
- Meverdi pistachio: Suitable for pistachio paste, brittle, and creams
Preferences for Nuts and Snacks
- Siirt pistachio: Stands out in roasted and salted products
- Gaziantep pistachio: Offers aroma advantage in dry consumption
Right Pistachio, Right Region, Right Choice – BozhanFıstık Quality
Pistachio production varies regionally due to factors like climate, soil composition, and harvesting techniques. Thanks to these differences, Turkey is one of the rare countries offering such diversity worldwide.
BozhanFıstık processes pistachios from different regions to produce products tailored to every need. We prioritize quality in wholesale, sustainability in export, and freshness for end consumers.
Frequently Asked Questions
What is the difference between Antep and Siirt pistachios?
Antep pistachios are longer and more aromatic, while Siirt pistachios are larger and have higher oil content.
Why is Meverdi pistachio harvested early?
Meverdi is picked early to preserve its shell structure and color, making it suitable for industrial use.
Where does the highest quality Antep pistachio come from?
The “Long” type from Gaziantep and Nizip regions is the most preferred variety.
