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Pistachios

Pistachios suppliers and sourcing guide

Pistachios are the seeds of Pistacia vera, a tree grown mainly in the United States (California), Iran and Turkey. After harvest the hulls are removed promptly to avoid shell staining, the nuts are dried and sorted into naturally split and non-split shells, and they are sold in-shell (often roasted and salted) or shelled as kernels. Brands buy kernels, pieces, meal and pistachio paste for bakery, confectionery, ice cream and snack mixes.

See suppliersWhat to ask for on the COA
Also known as
Pistacia vera · Pistachio nuts · Pistachio kernels · In-shell pistachios
Facts checked
November 2026

Forms and grades of pistachios

Suppliers sell different products under the same name. Specify the one you need.

  • In-shell

    Naturally opened nuts, raw or roasted and salted, for snacking.

  • Kernels

    Whole shelled kernels, sometimes graded for green color.

  • Pieces and meal

    Chopped or ground kernels for fillings, coatings and inclusions.

  • Paste

    Ground pistachio, sometimes roasted, for gelato, spreads and fillings.

  • Organic

    Certified organic in-shell nuts and kernels.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Aflatoxins
Total aflatoxins and aflatoxin B1 by HPLC or LC-MS/MS on a lot sample drawn by a defined sampling plan.
Moisture
Kernels must be well dried; moisture is reported against the grade.
Color
Kernel green color and shell staining, important for kernels and premium in-shell grades.
Defects
Insect damage, mold, rancidity, decay, blanks and shell fragments against the grade ordered.
Rancidity
Peroxide value and free fatty acids, the main shelf-life indicators for nut kernels.
Microbiology
Total plate count, yeast and mold, coliforms, E. coli and Salmonella; ask whether the lot was pasteurized or roasted and how that step was validated.

Storage, lots and expiry

Storage and shelf life

Pistachios are high in unsaturated fat and turn rancid with heat, light and air, so store them sealed in a cool, dry place, ideally refrigerated or frozen for longer holds, and away from strong odors they can absorb. Protect stock from insects and rodents. Shelf life is set by the supplier's specification, with peroxide value or flavor checked on older lots.

Lots and expiry dates

Kernel color, size and defect levels vary with variety, origin and crop year, and aflatoxin risk varies by origin and handling. Record origin, grade and the aflatoxin result with its sampling plan for each lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • FDA's food allergen Q&A guidance (Edition 5) lists pistachio, Pistacia vera L., among the tree nuts FDA considers major food allergens.

    Source: fda.gov (opens in a new tab)

  • FDA's Compliance Policy Guide Sec. 570.500 says FDA may consider pistachio nuts with aflatoxins greater than 20 micrograms per kilogram (ppb) to be adulterated.

    Source: fda.gov (opens in a new tab)

  • USDA's grade standards for pistachio nuts in the shell include a U.S. Non-Split grade, whose kernels must be free from serious damage by insect damage, mold, rancidity and decay.

    Source: ams.usda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Pistachios suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking pistachios suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell pistachios? Request a listing

Frequently asked questions

What forms of pistachios can brands buy?

Common forms include in-shell, kernels, pieces and meal, paste and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for pistachios include?

Expect aflatoxins, moisture, color, defects, rancidity and microbiology, each with its method, specification and result for that lot.

How should pistachios be stored?

Pistachios are high in unsaturated fat and turn rancid with heat, light and air, so store them sealed in a cool, dry place, ideally refrigerated or frozen for longer holds, and away from strong odors they can absorb. Protect stock from insects and rodents. Shelf life is set by the supplier's specification, with peroxide value or flavor checked on older lots.

What is the regulatory status of pistachios?

FDA's food allergen Q&A guidance (Edition 5) lists pistachio, Pistacia vera L., among the tree nuts FDA considers major food allergens. FDA's Compliance Policy Guide Sec. 570.500 says FDA may consider pistachio nuts with aflatoxins greater than 20 micrograms per kilogram (ppb) to be adulterated. USDA's grade standards for pistachio nuts in the shell include a U.S. Non-Split grade, whose kernels must be free from serious damage by insect damage, mold, rancidity and decay.

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