|
Arabic
Bengali
Chinese
English
French
German
Hebrew
Hindi
Italian
Japanese
Korean
Malay
Polish
Portuguese
Spanish
Turkish
Ukrainian
Vietnamese|
CULTURAL AND WILD PLANTS
The pistachio is real. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Real pistachio, Pistacia vera. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Pistachio (Pistacia) Family: Cuff (Anacardiaceae) Origin: The birthplace of pistachio is South and South-Western Azerbaijan, Iran, Iraq, Turkey, Syria. Area: Southwest Asia, North Africa, North America. Chemical composition: Pistachios contain proteins, fats, carbohydrates, fiber, vitamins (A, C, E, group B), minerals (potassium, calcium, magnesium, iron, phosphorus) and antioxidants (flavonoids, phenols). Economic value: Pistachios are used in the food industry for the production of sweets, confectionery and ice cream, as well as in cooking. From pistachios, oil is obtained, which is used in the cosmetic industry. Pistachios also have medicinal properties and are prescribed to improve the functioning of the cardiovascular system, increase immunity, lower blood cholesterol levels and strengthen bones. Legends, myths, symbolism: In ancient Greek mythology, the pistachio is associated with the goddess Pallas Athena. It is said that the goddess ordered pistachio trees to be grown on the Acropolis to improve the health of Athenian women. In ancient Greek culture, the pistachio was also a symbol of wealth and abundance. In traditional Persian culture, the pistachio is associated with wealth and prosperity. It is said that pistachios were offered to the sage Zarathushtra as a symbol of wealth and prosperity.
Real pistachio, Pistacia vera. Description, illustrations of the plant Real pistachio, Pistacia vera L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
A multi-stemmed shrub or tree up to 7 m high, with a dense spreading crown. The leaves are alternate, pinnate, leathery, dark green. The flowers are inconspicuous, light red or brown-red, located on the apical branches, collected in a paniculate inflorescence. The fruit is a one-seeded drupe yellowish-white, reddish or dark purple; the kernel (seed) is light green, fleshy. Blooms in March. The homeland of the plant is Syria. Grows wild in Southwest and Central Asia. Pistachio is an ancient crop, known for 2000 years. In the XNUMXst century AD, it came to Europe. Currently, the main suppliers of pistachios to the world market are Afghanistan, Syria, Tunisia, Italy, Turkey, Iran. Its in Central Asia, the Crimea and the Caucasus. The best varieties are Italian (Sicilian). Pistachio lives up to 400 years. Fruit picking is carried out in August-October selectively, manually or gently shaking the branches over the spread out panels. The shelled nuts are dried in the sun for four to five days, after which they are suitable for use in. any form. The seeds are high in protein, slightly lower in carbohydrates, and high in fat, composed almost entirely of unsaturated acids. Mineral elements, fiber and other substances have been found in them, which have not yet been sufficiently studied. On the leaves of the tree, from aphid bites, growths of a reddish color (galls) are formed, which contain up to 50% of tannins and dyes. In ancient times, pistachio fruits served as a medicine. They were especially popular in Arabic medicine. Avicenna believed that pistachios strengthen the heart and relieve pain in the liver. In modern medicine, pistachio fruits are known as a general tonic in case of loss of strength, tuberculosis, anemia, etc. Tannin obtained from galls is used as an astringent and anti-inflammatory agent in the treatment of burns, bedsores, weeping ulcers, as well as for rinsing the mouth with inflammation of the gums, pharynx, nose and in the form of enemas for colitis. Tannin binds and precipitates metals, many toxic substances, therefore it is also used in acute poisoning with salts of heavy metals and poisonous plants.
The main purpose of pistachios is food. Use the core of the fruit stones, the so-called stone nuts with a whitish bivalve shell. The average weight of a nut is less than 1 g. It is removed with fingers, since the shell of the shell is ajar. Pistachios have a pleasant taste and a peculiar resinous aroma. They are consumed raw, salted and fried, used to make marzipans, cakes, pastries, ice cream, coffee surrogate, added to sausages, cheeses. The high-quality oil obtained from nuts is used in the confectionery and sausage industries, in the perfumery and medical industries. The leaves, as well as the cake after extracting the oil, serve as animal feed. Wood is valued in carpentry; handicrafts are made from it. Tannins and dyes are obtained from pistachio galls, which are used to dye silk and wool in crimson color, and with the addition of various mordants - in blue and black. From wood, when tapping trunks, a valuable resin is obtained, which is used in paint and varnish production. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Real pistachio, Pistacia vera L. Botanical description, distribution, chemical composition, features of use
Sumac family - Anacardiaceae. A multi-stemmed tree up to 10 m high or a shrub with trifoliate leathery leaves. Male flowers are collected in dense, female - in rare panicles. The fruit is an ovoid drupe with an easily separated thin outer carp and a hard intracarp. Grows on rocky slopes. Under natural conditions, it is found on the slopes of the mountains of Central Asia (Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan), in the northeast of Iran and in the north of Afghanistan. In similar climatic conditions, it is bred and successfully cultivated in many parts of the world. The cotyledons (seed kernel) of the real pistachio nut are rich in fatty oil (up to 65%), proteins and carbohydrates. The leaves contain tannins (up to 20%), with the formation of galls (growths caused by aphids), their number increases to 30-45%. From pistachio trunks, when cutting, a resin is released, from which an essential oil containing pinene is obtained. The leaves contain about 0,01% essential oil. Pistachio fatty oil belongs to the category of non-drying high-quality oils. It contains glycerides of oleic (54-62,8%), linoleic (17) and unsaturated (20%) acids. Cotyledons of pistachio fruits have a pleasant nutty taste, they are fragrant and are used in food as a delicacy in fresh and fried form, as well as for confectionery. Pistachio oil tastes good, is edible, but quickly goes rancid. The oil is used in the confectionery industry, sausage production, perfumery and medicine. Tannins isolated from leaves and galls are used for tanning leather.
The medicinal properties of the plant were well known to the ancient peoples. It was considered a strong remedy against animal poisons. Pistachio seeds have a good tonic effect, they are recommended to be used after serious illnesses, with significant physical and mental stress. In folk medicine, seeds are used as an analgesic for hepatic and gastric colic, for anemia, as an antiemetic, antitussive and antituberculosis agent, as a means of improving heart activity and promoting sperm production. Galls are proposed for use as an astringent. Resin obtained by cutting trees, as well as pistachio fatty oil, are used in the paint and varnish industry. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Real pistachio, Pistacia vera. Methods of application, origin of the plant, range, botanical description, cultivation
Genus Pistachio (Pistacia L), Sumac family (Anacardiaceae R. B. R.). The genus includes 20 species. One type of pistachio (Pistacia vera L) was introduced into the culture as a nut-bearing breed. All species grow wild in Asia Minor, Western and Central Asia and in the Mediterranean. The world production of pistachio reaches 128 tons. The main producing countries are Iran, the USA, Syria, and Turkey. Pistachio is a multi-stemmed shrub (2-6 stems), reaching a height of 2-3 m, sometimes up to 7 m or more. One of the most drought-resistant fruit plants; life expectancy is 300-400 years, sometimes up to 700. The root system is powerful, lies at a depth of up to 1,5 m in shrubs and up to 2-3 m in trees. Under natural conditions, renewal occurs with the help of root shoots. The plant is dioecious, wind-pollinated. In natural stands of pistachio, male plants make up 39-47%. This ratio of male and female trees reduces the yield of pistachios. For normal pollination, it is enough to have one pollinator tree per 10 female trees. It bears fruit periodically, in natural conditions - once every 2-3 years. Pistachio fruits contain up to 68% fatty oil, up to 22% protein, up to 7% carbohydrates, vitamins A and B1. In the wild, there are pistachio species: real (Pistacia vera L.) and wild, or keve tree (Pistacia mutica F. et M.). Other species have been introduced from the Mediterranean: mastic (Pistacia lentiscus L), turpentine (Pistacia terebinthus L), Atlantic (Pistacia atlantica Defs.), Chinese (Pistacia chinensis Bge.). These species, in addition to the real pistachio, have inedible nuts, are used to obtain turpentine, mastic, resin, oils and as rootstocks for the real pistachio. Authors: Baranov V.D., Ustimenko G.V. The pistachio is real. Botanical description of the plant, areas of growth and ecology, economic importance, applications
A small dioecious tree of the sumac family, 5-10 m high, with a light crown. Homeland - Central Asia and Iran. Found wild in the mountains of Central Asia. In the Transcaucasus and in the Crimea, it forms pistachio woodlands. Cultivated in Central Asia, the Caucasus and the Crimea. The pistachio culture was known to the ancient Greeks. Trifoliate leaves with elliptical leathery leaves, flowers in panicles, small, inconspicuous. The fruit is a creamy, dark red or dark purple ovoid drupe. The outer leathery part of the pericarp falls off, the inner one looks like a bone. Seed in a membranous brown shell, with a pink-violet flank. The cotyledons are fleshy, green, rich in fatty oil (up to 65%), proteins and carbohydrates. The leaves contain tannins (up to 20%). Resin is released from pistachio trunks during tapping, and an essential oil containing pinene is obtained from them. Cotyledons have a pleasant nutty taste, they are fragrant and are used in food as a delicacy in fresh and fried form, as well as for confectionery. Pistachio oil tastes good, is edible, but quickly goes rancid. The medicinal properties of the plant were well known to the ancient peoples. It was considered a strong remedy against animal poisons. Pistachio seeds have a good tonic effect, they are recommended to be used after serious illnesses, with significant physical and mental stress. In folk medicine, the seeds were used as an analgesic for hepatic and gastric colic, for anemia, as an antiemetic, antitussive and antituberculosis agent, as a means of improving heart activity and promoting sperm production. The resin was used externally to treat wounds and ulcers. On pistachio leaves, growths develop - galls caused by aphids. Galls sit 1-3 in the form of hollow, vesicular, pear-shaped formations 0,5-3 cm long, pinkish in color. Galls called "buzguncha" contain 30-45% tannin and resin; they are proposed for use as an astringent. Authors: Dudnichenko L.G., Krivenko V.V. Pistachio. The history of growing a plant, economic importance, cultivation, use in cooking
What is a pistachio? Pistachio belongs to the sumac family. These are shrubs or low trees growing in subtropical areas, sometimes in the tropics, but always in mountainous areas, in rather harsh conditions. Therefore, pistachios are incredibly resistant to heat and drought, and at the same time withstand severe frosts. Three types are best known. In the countries of the Mediterranean and the Canary Islands, the mastic pistachio grows, or the mastic tree - Pistacia lentiscus. Its bark secretes a resin dissolved in essential oil (mastic), which is used as a wound healing and anti-inflammatory agent. A turpentine tree, P. terebinthus, is cultivated in Greece. From its fruits, oil is obtained, loved by oriental confectioners. But the most common and world-famous species, which is grown in all areas of the world suitable for this purpose, is the real pistachio, also known as the pistachio tree, P. vera. The fruit of the real pistachio is traditionally considered a nut, but this is not so. It is called a drupe, that is, a hard bone in a juicy shell (red), and in the middle of the bone is a tasty nucleolus. A stone, peeled from this shell, is called a nut. Pistachio is one of the oldest crops, even mentioned in the Bible: "Israel, their father, said to them: if so, then here's what you do: take with you the fruits of this land and bring as a gift to that person some balm and some honey, styrax and frankincense , pistachios and almonds" (Genesis, 43, 11). Why are pistachios sold half-opened? We are used to the fact that nuts are sold either in shell or peeled, and pistachios are usually half-opened. The fact is that when the fruit ripens, its pulp dries up, and the bone cracks into two halves, opening the nucleolus. So, on the one hand, it makes no sense to completely clean the nucleolus from the split shell, and on the other hand, the open "along the seam" bone is a guarantee of ripeness and quality of the product. Some varieties of pistachios do not open and are split mechanically. Do the same with unripe nuts. In taste, they differ little from ripe ones, but are somewhat smaller. However, the condition of pistachios can be determined by color. The rind of a mature nucleolus acquires a characteristic green (pistachio) color, while in an overripe one it turns red. Why are pistachios salted? I specifically asked sellers in the market about this. They reply that otherwise it is tasteless. By themselves, pistachio kernels are sweetish; when they are used in the confectionery industry, they are not salted, and the peeled nuts are sold unsalted. And half-opened we gnaw like seeds, and it is more pleasant, of course, to suck on a salty shell than fresh. And do not think that pistachios are salted to turn them into a beer snack, but forget about beer altogether. Understanding people serve pistachios with champagne and dessert wines, and the nuts are pre-fried and poured with lemon juice. What are the benefits of pistachios? Pistachio fruits contain 15-17% carbohydrates, about 20-22% proteins and up to 60% fats, consisting mainly of unsaturated acids. And they don't have cholesterol. Walnut kernels are a storehouse of vitamins. Vitamins B and B5 (pantothenic acid) play an important role in the metabolism of carbohydrates and fats, riboflavin has a beneficial effect on the nervous system, biotin improves the condition of hair and skin and helps maintain a healthy intestinal microflora. Nicotinic acid reduces the level of cholesterol and fat in the body and dilates blood vessels, and is also involved in the synthesis of serotonin, without which deep sleep and cheerful mood are impossible. Vitamin A has a beneficial effect on vision, and vitamin E is a well-known natural antioxidant. In addition, pistachios are the only nut that contains the antioxidant retinal defense components lutein and zeaxanthin. These substances improve vision and reduce the risk of senile blindness. Pistachios are stuffed with useful trace elements: copper, manganese, phosphorus, potassium and magnesium. In addition, nuts are rich in iron, zinc, and especially calcium. (Pistachio trees grow in calcium-rich soils and concentrate this element.) So who is pistachio recommended for? Due to their nutritional value and usefulness, they are recommended to restore an exhausted body, to maintain strength during high mental and physical stress. Pistachios perfectly regulate the level of cholesterol in the blood, improve the functioning of the cardiovascular system, liver and stomach, relieve hepatic and gastric colic, cure anemia (a lot of iron), cleanse the skin and strengthen hair, as a vasodilator help with migraines. In general, they invigorate and improve overall well-being. It seems that pistachios contain all the useful substances in the world, and their diligent consumers will always be young and healthy. This is not so, of course, although the product is useful and contraindications to eating it have not yet been found. However, it should be remembered that salted nuts retain water in the body, which contributes to an increase in blood pressure. In addition, leaning on pistachios, you need to reduce the fat content of other dishes, these nuts are very oily. How is pistachio oil used? If the fruit contains 60% oil, there is no doubt that it will be pressed. Pistachio oil is thick, green with a yellowish sheen and very fragrant. In cooking, it is used as a flavoring agent. Such oil is not suitable for frying, because it is destroyed at high temperatures, but to give a pleasant smell to any dish: meat, poultry. Pistachio oil, obtained by cold pressing, retains all the beneficial substances of the nut and, therefore, its healing properties, by the way, are well known since time immemorial. It is useful for poor liver function, for hepatic and gastric colitis, it serves as an analgesic, and helps with anemia. Daily intake of half a teaspoon of oil on a piece of black bread reduces the susceptibility to heart disease, remarkably tones and improves mood. You do not need to take more if you do not want to achieve a laxative effect: in the East, pistachio oil has been used for centuries to remove toxins from the body and is taken for the slightest digestive problems. Regularly removing toxins, you can lose weight. (It is curious that an infusion or decoction of pistachio leaves, rich in tannins and flavonoids, is used as an astringent for intestinal disorders.)
Pistachios contain tannins, thanks to which the oil heals wounds and relieves inflammation. And since it is also nutritious, well absorbed into the skin and does not leave a greasy residue, it is added to nourishing masks and creams. In addition, pistachio oil is used as a remedy for removing freckles and age spots. What foods go well with pistachios? Pistachios retain their usefulness in any way of cooking. Fatty, protein-rich pistachio is a traditional component of confectionery: cakes, creams, ice cream, sweet cottage cheese dishes. They are also added to vegetable and fruit salads, served with meat and poultry, pasta and rice, even put in soups. There are the most amazing recipes, for example, apple-curd ice cream with pistachios or hot milk with saffron and pistachios. In the Caucasus, pickled and dried nuts are used as a seasoning for meat and fish dishes. We dare to offer our readers a simple salad. It will require 240 g of pistachios, twice as many tomatoes, 100 g of onions, as well as salt and red pepper. Tomatoes are peeled, seeds are removed, finely chopped, mixed with chopped onions and crushed pistachios, salt and pepper to taste. The mixture should stand for 10 minutes, and you can eat. But what are we all about food and about food! Let's talk about something sublime, for example, about walks in pistachio groves. Is it possible to hide in the shade of a pistachio tree? Where the pistachio grows, it is very hot and dry in summer, but the tree copes thanks to powerful branched roots that go 10-12 m deep and 20-25 m to the sides. Because of this, the root systems of neighboring trees close, and not the crowns, and they do not form shady forests. To withstand the summer heat on hot soil, the pistachio tree does not grow and does not evaporate water at this time of the year. But it is still necessary to cool the wood and foliage, so the pistachio emits volatile resins. Their concentration is so high that fumes flare up from a burning match brought up. The stupefying smell of essential oils makes you dizzy, so you won’t be able to hide from the summer sun under the canopy of branches, and romantic walks between rare pistachio trees are possible only in moonlight ... No, romance will not work either. There will also be a crowd of pistachio pickers who work exclusively at night. Author: Ruchkina N.
The pistachio is real. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
The pistachio is real. Tips for growing, harvesting and storing
The real pistachio is a tree that produces delicious and nutritious nuts. Tips for growing, harvesting and storing: Cultivation:
Workpiece:
Storage:
Pistachios are a delicious and nutritious nut that can be grown in the garden or in pots.
▪ Schisandra chinensis (schizandra) ▪ Play the game "Guess the plant from the picture"
Energy from space for Starship
08.05.2024 New method for creating powerful batteries
08.05.2024 Alcohol content of warm beer
07.05.2024
▪ Noise can raise blood cholesterol levels ▪ Production of plastic bottles from sugar ▪ Fluid that saves energy for 20 years
▪ section of the site Interesting facts. Selection of articles ▪ article tit for tat. Popular expression ▪ article Where is the Ice Cream Graveyard located? Detailed answer ▪ Article Eucalyptus blue. Legends, cultivation, methods of application ▪ Article Various compositions for removing stains. Simple recipes and tips
Home page | Library | Articles | Website map | Site Reviews
www.diagram.com.ua |
We recommend interesting articles Section 
See other articles Section 
Latest news of science and technology, new electronics:
All languages of this page