How Do I Place An Order?
Orders can be placed via this website using our SHOP page. If you are interested in wholesale purchases please contact us via email firstname.lastname@example.org.
How does your Shipping work?
All shipping is done USPS and normally most shipments will arrive within 3 days of purchase (weather depending) in the continental United States. If the order is over a certain weight limit Fedex would be our other option of shipment.
Applying Coupon Link:
PISTACHIO BUTTER FAQ
What is the shelf Life of Pistachio Butter?
Pistachio butter naturally has a long shelf life of 12 months. Once opened it is best to stir well as the natural pistachio oils will rise to the top over time (like all other natural nut butters). Once opened it is best if consumed within 6 - 8 months.
Pistachio Butter Storage: To Refrigerate or Not?
Storing in a cool dry place works best (kitchen cupboard or pantry) as long as the lid is tightly shut. Refrigeration is at the consumers’ discretion and doesn’t hurt the product at all. If you do decide to refrigerate, little oil bubbles might form over a long period of time because the oil hardens kind of like when salad dressing separates to the bottom. We recommend taking it out of the refrigerator for 5- 10 minute to reach room temperature and stir to achieve that smooth spreadable consistency.
Pistachio Butter Process and Facility?
Our Pistachio Butter (many call it Pistachio Paste) goes through a rigorous process to make it a smooth silky consistency; in return, it gives our consumers the freedom to apply on multiple different applications. The Pistachio Factory is unlike any other nut company, as we use 100% pistachios for our ingredients. The only other ingredient we use is sea salt for our roasted sea salted pistachio butter.
Considering we are solely a Pistachio growing family we only have Pistachios in our facility. This makes our products free from many other allergens.
The Pistachio Factory Pistachio Butter is:
Food Certifications Explained (Non-GMO, Kosher, Gluten-Free, and Etc.)
As of 2018 we don't know the amount of 3rd party food certifications that exists in the food retail world, but we do understand their importance. The Pistachio Factory is still a somewhat small food manufacturer and we are constantly evolving so we can provide the best product to our consumers. We would love to be certified through the many strong standing Food Verification companies and have their seal on our packaging, but unfortunately the higher cost associated with these seals are out of ROI.
What most consumers don’t know is that these food certified companies (Kosher, Non-GMO, Gluten Free, Vegan, Peanut-free and the many other trademarked 3rd party certification companies) charge a premium yearly price to hold their seal on your label. Even though we pass all these certifications naturally we would have to pay high rates that we can’t warrant at this present time. Below I better explained our current status with some of the various food certifications
Kosher – Technically we are qualified and meet all Kosher Requirements. Our Pistachio Processor who processes all our pistachios is Kosher Certified.
Vegan – Our Pistachios are naturally vegan and there are no byproducts of animals used in our facility.
Non-GMO – All our pistachios are purely all-natural pistachios and in fact we have never heard of any genetically modified pistachios. The pistachio industry as a whole has no genetically modified pistachio trees that we know of.
Gluten-Free – Pistachios are naturally Gluten- Free and considering we only use Pistachios and Salt in our pistachio butter, everything is Gluten-Free. Also, we are a Gluten-Free Facility!
Peanut Free Facility – No Peanuts are used, processed, and permitted in our Pistachio Only Facility!
Soy Free and Dairy Free – This is the same as Peanuts, as we don’t make any products containing these items.
Pistachio Butter Nutritional Facts?
Pistachio Butter Fun Facts?
* Pistachio butter is naturally packed with antioxidants and is one of the Lowest Calorie Nut Butters.
*One serving of Pistachio butter has as much potassium as half an orange (150mg, 4% DV).
*One serving of Pistachio butter packs 3g of protein and 1.5g of fiber (as much fiber as a 1/4 cup of cooked broccoli).
* Pistachio butter is a naturally cholesterol - free snack.
*Of the 7.5 g of total fat per serving, Pistachio Butter contains 2g of polyunsaturated fat and 3.5g monounsaturated fat. The dietary guidelines recommend you get most of your fats from these fatty acids; the good fats.
- Spread it on your favorite toast, rice cakes, or even flat pizza bread!
- Dip your apples, celery, dates, bananas and carrots in the jar!
- Drizzle on your pancakes, crepes and even favorite ice cream!
- Throw in your smoothie!
- Dip your spoon in and enjoy!
More Complex Uses
- Pistachio Dressing
- Pistachio Pesto
- Pistachio Milk (like almond milk)
- Basting Mix for Chicken, Salmon, or even lamb. - (50% Neutral Oil & 50% Pistachio Butter)
- Authentic Pistachio Ice Cream/Gelato
- Pistachio Macaroons
- Pistachio Coconut Cilantro Dip
ALL ABOUT PISTACHIOS FAQ
Are Our Pistachios Certified Organic?
Unfortunately, we are not certified organic, but do limit to our best abilities the use of fertilizers as well as pesticides. Due to the nature of where our Pistachio Orchards are positioned, full organic control is not feasible. With conventional other various farming all around our orchards the possibility of cross contamination is very high and makes infestation control extremely difficult.
With pistachios trees you only receive one harvest a year and everything comes down to those few days. As the other various crops spray, many of the bugs move to the other orchards where we have seen 40-60% yield depletion. A risk economically we can’t afford. We do only spray if we absolutely have to as the costs are also very high. In fact, we do use many organic methods of spraying if we can.
Why do Pistachios tend to be a little more expensive than other Nuts?
We as pistachios growers and pistachio butter manufactures get this question a lot. It’s a very good question and we completely understand why our consumers can be confused about this. There are actually many variables as to why pistachios cost a little more than other nuts, but below we tried our best to summarize the main reasons.
- Pistachios trees on average take 6-7 years before they start producing any nuts, in return there is no profit until 7-8 year. Those first 6 years of growth are crucial in making sure you have healthy producing pistachios for 50-70 years. This makes the initial investment very expensive and there is no guarantee in farming.
- Due to the large upfront investment and time for a returned profit there is only a fraction of farmers who are producing pistachios compared to other tree nuts like almonds and walnuts. In return the demand exceeds the supply. As of 2018 this is changing pretty drastically though. We think in the next 5-10 years there will be double or triple the yield of pistachios coming in and this will significantly level the playing field when comparing pricing with other tree nuts.
- Pistachios are alternate bearing meaning they have what we call “On Years” and “Off years.” What this means is that every year the yield is a lot different from the previous year on average. One year you can have a great crop while the next can be almost nothing. Pistachio trees are biologically designed this way being native to desert conditions. The good news moving forward is that over the years’ ag practices and ag sciences have evolved to produce pistachios a lot more efficiently.
- Pistachio trees require strict weather patterns and can only be planted in certain regions around the world, much like wine grapes. Pistachios for instance ideally require 120 days of chill hours during the winter months for proper nut development. For example, during the spring the Pistachios are at their most crucial stage of development and if the weather is not permitting the pistachio kernel inside the shell will not develop properly. This in return creates empty pistachio shells (called blanks) with no pistachio kernels. This is just one variable that contributes to undeveloped pistachio nuts.
- Pistachio harvesting and processing is unlike other tree nuts. When pistachios are harvested, they have to be cleaned and processed (shaken off the tree, transported to a specialized processing facility, weighed, husk removed, cleaned and stored) ideally within 24 hours for stains not to develop on the nut. This might sound simple to some, but it is nothing close to easy. If the pistachios sat in their husk for more than 24- 48 hours they begin to stain and can even go bad fairly quickly. Unlike other tree nuts (almonds, walnuts, pecans, and etc.), pistachios can't afford to sit around for days and weeks before they are cleaned and processed. One main reason for this is pistachios are naturally opened within the husk, whereas almonds and walnuts for instance are fully covered by a hard shell, protecting them from the outside elements.
- Another factor with harvesting pistachios is 90% of Pistachios are ready to be harvested at the same time. This means that up to 900 million pounds (2016 Crop) of pistachios come in within a 6 - 8 week time period. Since the cost of processing pistachios is more expensive there are only about 10 Pistachio Processors to handle the majority of the Pistachio harvest (98% of all Pistachios in the U.S. come from California).
- Presently, pistachios are one of the few tree nuts that are sold with the shell on. Most other tree nuts in grocery stores have no shell and as consumers, when you buy pistachios, you pay for shell weight instead of just the edible weight. When you take the shell off and buy just the pistachio kernels (edible weight) the price almost doubles in costs. This is the main key factor as to why Pistachio Butter is twice the costs as other nut butters and unfortunately even though we farm pistachios we don’t create the market prices for them!