The World’s Most Coveted Nut (فستق حلبي)
From California to Iran, pistachios are grown across the globe. But among chefs, confectioners, and sweet lovers, there’s one pistachio that stands above all: the Syrian pistachio, especially those from Aleppo.
At Anoush, these pistachios are the backbone of our baklava, marzipan, and delights because no other variety delivers their same color, fragrance, and flavor.
Memories of Aleppo in August
In Aleppo, August announces pistachio season. Walk the streets and you’ll see entire sidewalks taken over by sellers and vendors, their carts piled into mountains of fresh pistachios still in their red outer peels.
Families crowd around the vendors’ carts, scooping up kilos of fresh pistachios still wrapped in their red peels. On hot summer nights, balconies fill with people leaning out to catch a cool breeze, bowls of pistachios at their side. Before long, each gathering leaves behind a small mountain of shells and husks, proof of how addictive this seasonal snack truly is.
It’s a short season of abundance. After the harvest, the fresh pistachios are sun-dried, salted, or stored so they can be enjoyed through autumn and winter. In Aleppo, pistachios move from street snack to the centerpiece of desserts, defining the taste of a whole year.
Shape, Taste & Character
What makes Syrian pistachios different from the rest?
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Shape: Slimmer, more elegant than the larger California pistachio.
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Color: Brilliant green kernels once the red peel is removed, a mark of premium quality.
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Taste: Earthy, rich, and complex with delicate floral undertones. California pistachios tend to be nuttier but less aromatic; Iranian pistachios are slightly sweeter but less intense in fragrance. Syrian pistachios carry a concentrated punch of flavor that chefs prize.
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Texture: Naturally firm and crisp, with a clean bite that enhances both sweet and savory dishes.
The Heart of Syrian Desserts
In Aleppo’s kitchens, pistachios aren’t decoration, they’re the soul of the dessert.
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Baklava: Layers of pastry exist to highlight pistachios, not syrup.
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Marzipan (Lozina): Almond dough often layered or studded with pistachios.
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Delights (Rahat al-Halkoum): Pistachios folded into rose water and mastic, adding crunch to each chewy bite.
Without pistachios, these sweets lose their identity. With them, they sing.
From Aleppo to California
At Anoush, our products come straight from Aleppo. They are the key to every piece of baklava, every delight, and every marzipan we share with you.
FAQ: Syrian Pistachios
Q: Why are Syrian pistachios considered the best?
A: Their smaller size, deep green color, and fragrant flavor set them apart from pistachios grown elsewhere.
Q: How do Syrian pistachios compare to California pistachios?
A: California pistachios are larger and nuttier but less intense. Syrian pistachios are slimmer, greener, and more aromatic, making them ideal for sweets.
Q: What happens after pistachio harvest season in Aleppo?
A: Fresh pistachios with their red peels are sold in August. Over the following months, families roast, salt, or sun-dry them to enjoy year-round.