We’re the last to make light of Fundamentalist Islam, but we do have better pistachios for it.

Prior to the overthrow of the Shah of Iran in 1979, there was no pistachio industry in the U.S. A series of political events ensued, beginning with the fundamentalist Islamic revolution of the Ayatollah Khomeini that ousted Shah Mohammed Reza Pahlavi.

It was followed by the Iran Hostage Crisis, in which the U.S. Embassy in Tehran was stormed and 66 hostages were taken.

This led to a U.S. trade embargo against Iran. Since a majority of the pistachios eaten by Americans were imported from Iran, California farmers saw the opportunity to plant the crop.

A better pistachio resulted, since the U.S. has the benefit of more modern farming methods. When there are delays in processing the harvested nuts, the white shells begin to stain and blemish, which is why pistachios from the Middle East were often dyed a cover-up red*.

So look for California pistachios and enjoy your fill: They’re a good-for-you nut (pistachio nutrition).

Check out the history of pistachios below; then go nuts and celebrate.

Perfect pistachios from Santa Barbara Pistachio Company.

February 26th is National Pistachio Day.
 

PISTACHIO NUT HISTORY

Pistachio trees are native to the Middle East, and have been cultivated there for thousands of years. They are mentioned in the Old Testament (Genesis 43:11) as one of the “best products of the land,” along with balm, honey, aromatic gum and myrrh, and almonds.

Pistachios have always been considered a delicacy in the region. Legend says that pistachios were a favorite of the Queen of Sheba, who demanded all of the crops harvested in her land (present-day Yemen) for herself and her court.

Pistachios reached Greece through Alexander the Great (334-323 B.C.E.). Later, under the rule of the Roman Emperor Tiberius (14-37 C.E.), the nut was introduced into Italy and Spain.

During the Persia Empire (present-day Iran), ownership of pistachio groves and trading in pistachios meant high status and riches.

Cultivation expanded with the spread of Islam and the resulting Arab expansion in the Middle Ages. The Venetian Republic had close trade ties with Syria, one of the main cultivation areas for the pistachio. The nuts reached northern and central Italy via the sea trade routes.

North of the Alps, the pistachio remained unknown for a long time. Upon reaching central Europe via Italian sales routes, over the Alpine passes, it was used primarily as an expensive addition to baked goods.

Only after World War II did pistachios become affordable to enjoy as a popular snack [source].

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*Later, pistachios were dyed red to stand out in vending machines. Today, some pistachios are still dyed red for marketing purposes.

[1] EAT ME! Cheeses with bloomy white rinds like Brie, Camembert and triple-crèmes are delicious (photo courtesy Murray’s Cheese). [2] COOK WITH ME! Rinds from aged hard cheeses like this Parmigiano-Romano can be tossed into soups and stews (photo courtesy Whole Foods Market). [3] TOSS ME: Waxed rinds are not edible (photo © Karcich | Dreamstime).

We were dismayed to note that most people had scooped out the soft, runny centers of the bloomy rind cheeses, leaving the white rinds as ghostly shells.

Cheese fans: The soft, white bloomy rinds are meant to be eaten. If you’ve been cutting them away, try them while they’re still pure and white. Connoisseurs consider them part of the unique character of the cheese, and will eat them even as they age and lose their pure white appeal.

You’ll find bloomy rind cheeses made from cow’s milk, goat’s milk and sheep’s milk, although the most famous happen to be from cow’s milk and are also two of the most popular cheeses in the world, Brie and Camembert. Other bloomy-rinded favorites include triple crèmes such as Brillat-Savarin, Saint-Andre and Pierre Robert. (See the Glossary Of Cheese Terms in the Cheese Section of THE NIBBLE online magazine for more information.)

Other wines can be eaten, too. As long as the rind is soft, from a semisoft cheese, it is edible and quite tasty, too, with mushroom accents.

People are either rind-lovers or not; few are on the fence. But there’s no harm in trying a bite. After all, it’s that soft rind that enabled the cheese to develop its lovely flavors.

Beyond white rinds of Brie, Camembert and triple-crème cheeses, the gray or yellow rinds of many other soft or semisoft cheeses deserve a taste. (think Brie or Taleggio) are edible and often have a pungent, mushroomy flavor.

Even if it looks questionable to your eye, give it a try. If the cheese is good, so is the rind. You may find that a little rind complements the cheese and enhances its flavor. But if it’s strong or bitter. pass it up and try the next rind..
 
WHAT ABOUT HARDER RINDS?

Some people chew on the rinds of aged cheese, as long as it’s not covered in wax, which is inedible.

If that doesn’t appeal to you, remember this kitchen trick: Toss the rind it in a pot of soup to add extra flavor (remove it before serving). The earthy rinds of hard aged cheeses like Parmesan and Pecorino have been used this way since…the beginning of aged cheese!
 
MORE ABOUT BLOOMY-RIND CHEESES
Brie and Camembert are essentially the same cheese made in different locations and in different sizes.

The bloomy rind category of cheese refers to those cheeses with snowy white, downy rinds and soft, creamy interiors.

 
CHECK OUT ALL THE DIFFERENT TYPES OF CHEESE IN OUR CHEESE GLOSSARY.