On food and cooking the science and lore of the kitchen ( PDFDrive ) 975

cracks the inner shell open Traditionally, the ripe fruits were knocked from the trees and sun-dried, and the hull pigments stained the shell, so the shells were often dyed to make them a uniform red Today, most California pistachios are hulled before drying, so the shells are their natural pale tan color Pistachios are remarkable among the nuts for having green cotyledons The color comes from chlorophyll, which remains vivid when the trees grow in a relatively cool climate, for example at high elevation, and when the nuts are harvested early, several weeks before full maturity Pistachios thus offer not only flavor and texture but a contrasting color in pâtés, sausages, and other meat dishes, and in ice creams and sweets The color is best retained by roasting or otherwise cooking the kernels at low temperatures that minimize chlorophyll damage Walnuts Walnuts come from trees in the genus Juglans, of which there are around 15 species native to southwestern Asia, eastern Asia, and the Americas The most widely cultivated is the Persian or English walnut, Juglans regia, whose seeds have been enjoyed since ancient times in western Asia and Europe, and among tree nuts are second only to almonds in worldwide consumption In many European languages, the generic term for nut is also the word for walnut The United States, France, and Italy are the major producers today Walnuts have long been pressed for their aromatic oil, were once made into milk in Europe and China, and came to provide the rich, flavorful backbone of sauces in Persia (fesenjan), Georgia (satsivi), and Mexico (nogado) In some countries, immature “green” walnuts are harvested in early summer and pickled (England), used to flavor sweetened alcohol (Sicilian nocino, French vin de noix), or preserved in syrup (the Middle East)  ... western Asia and Europe, and among tree nuts are second only to almonds in worldwide consumption In many European languages, the generic term for nut is also the word for walnut The United States,... and Italy are the major producers today Walnuts have long been pressed for their aromatic oil, were once made into milk in Europe and China, and came to provide the rich, flavorful backbone of sauces... Persia (fesenjan), Georgia (satsivi), and Mexico (nogado) In some countries, immature “green” walnuts are harvested in early summer and pickled (England), used to flavor sweetened alcohol (Sicilian nocino,