In recent years, pistachio creams and spreads have become a go-to for food writers and recipe developers who seek the ingredient out as a user-friendly shortcut to pure pistachio color and flavor. The cream's buttery, spreadable texture makes it easy to swap in as a filling or a glaze for pastries, or as a sweetener for cheesecakes.
Now, by contrast, the world is our pistachio. With a click, a pastry chef or aspiring home baker can buy dainty Turkish pistachios in the shell, caramel-coated pistachios, slivered Sicilian pistachios, or baby pistachio kernels grown in Afghanistan.
If you were lucky, a spoonful of pastel green ice cream might contain a few soggy pieces of the real thing. But most exciting for me personally, I can walk into a specialty Italian grocery store with $16 and buy a jar of pale green, glossy, ganache-like Scyavuru Crunchy Pistachio Spread.
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