California’s pistachios were first introduced to the U.S. by the USDA plant exploration service in 1890, but they weren't commercially harvested until the 1960s. Our California pistachios actually originated from an orchard in Iran. From 20 lbs of hand selected pistachio nuts, only one was able to bear a fruit. Since then, farmers cultivated Californian pistachios to be rounder, plumper, and lighter in color compared to Iranian or Turkish varieties. It can take up to 7 years before a pistachio orchard can be commercially harvested, and the most common Californian varieties are Kerman followed by Golden Hills and Lost Hills. Californian pistachios even have their own distinct taste now. Many say they are full-bodied with earthy notes and mellow textures. Today, California produces 99% of all American pistachios and has once harvested over 900 million pounds in just one season!

It's no secret that pistachios are delicious and addicting. Their flavors are amazing in pastries, ice creams, and even buttery spreads. They also pair well with savory dishes like salads, pastas, and seafood. We love them most as an everyday snack!