agro@cultivossantaelena.com
Grown in California, United States, and marketed under the Premier® brand. They are presented baked and salted, retaining their natural shells, which are generally open when the nut reaches proper maturity. Kerman has historically been one of the most important cultivars in California's pistachio industry, valued for its nut size, kernel quality and appealing flavor.
Whole nuts with hard beige to creamy-white shells, predominantly naturally split, revealing the kernel inside. Kernels display characteristic green, yellow-green and subtle purple tones. Baking develops a firm, crisp texture, enhances roasted aromas and produces nutty, subtly sweet and buttery notes, complemented by salt for a balanced roasted and savory profile.
Ideal for direct consumption as a snack, appetizers, gatherings, snack bars, hotels, restaurants, cafés and catering service. They may be served alongside other nuts and seeds or incorporated into cheese and snack boards. For culinary applications, the shells can be removed and the kernels used in salads, rice dishes, pasta, fillings, pastry, ice cream, chocolates and desserts. Since the product is already baked and salted, its salt content should be considered when incorporating it into recipes requiring a neutral or sweet flavor profile.
Carton (C-CTN) containing 10 × 1 Kg Pouch Bags, for a total net content of 10 Kg. Whole in-shell Kerman pistachios, baked and salted.
Store in a cool, dry place protected from light and heat, keeping the bags properly sealed to minimize exposure to oxygen and moisture. Because pistachios naturally contain oils, elevated temperatures and prolonged exposure to air may accelerate oxidation and the development of rancid flavors. Once opened, keep the pouch tightly sealed; refrigeration in an airtight container may be used for extended storage.
Select clean, dry and relatively uniform pistachios with intact shells that are predominantly naturally split. Kernels should retain their characteristic coloration, crisp texture and clean roasted-and-salted pistachio flavor. Avoid product showing abnormal moisture, rancidity, foreign flavors or odors, infestation, mold, excessive broken material or evident deterioration.
United States.
Kerman was the predominant commercial pistachio cultivar in California for decades and remains an important reference for its nut size and kernel quality. Pistachios belong to the species Pistacia vera, and their kernels naturally contain oils composed predominantly of unsaturated fatty acids, together with protein and fiber. In this presentation, the baked and salted process develops a crispier texture and more pronounced roasted profile, while individual 1 Kg Pouch Bags provide convenient storage, handling and portioning for commercial applications.
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