In Turkish, pistachios are called Antep fıstığı, a name that points to the city of Gaziantep, long famous for its pistachio orchards, and roasted salted pistachios are a staple of the nut bowl at home and in cafés. The jumbo grade refers to larger-sized nuts, which are roasted and salted for a savoury, aromatic taste with a firm bite.
They are best eaten on their own with tea or coffee, or offered to guests alongside dried fruit. If you like to cook with them, shell the nuts where needed, then chop or crush them to finish rice dishes, salads, yoghurt, ice cream and desserts such as baklava or sütlaç, where their green colour and flavour stand out.
Store the pack closed in a cool, dry place away from direct sunlight and moisture to keep the pistachios crisp. Pistachios are tree nuts and a common allergen, so please read the label on the pack if anyone eating them has allergies.