Write an article about Visually striking and versatile, pistachios – aka ‘smart nuts’ – offer a complex and highly appealing flavour profile. (Envato Elements pic)
KUALA LUMPUR: Once consumed solely as a snack, pistachios have lately surged in popularity, emerging as the new star of the local culinary scene.
No longer limited to cake and ice-cream toppings, the nut – part of the Anacardiaceae family – has taken centre stage as a key flavour in beverages like lattes, sparking a trend that has won over taste buds nationwide.
“Unlike the more neutral-tasting peanuts or almonds, pistachios – often dubbed ‘smart nuts’ – offer a more complex flavour profile that is slightly sweet, subtly creamy, and delicately nutty,” said culinary arts senior lecturer Mohd Hairi Jalis.
This blend of flavour and texture places this Middle Eastern nut in the premium category, making it highly flexible.
“Pistachios naturally offer a complex yet balanced taste making them technically versatile in culinary applications. They can be transformed into a paste, roughly chopped for added texture, or blended into a smooth cream,” he told Bernama.
Pistachios, he noted, also serve a technical role in recipes: their natural fat content gives them a smooth and creamy texture, making them ideal for desserts like mousse, ganache, or gelato.
Its popularity is also driven by visual appeal and global culinary storytelling, particularly in today’s social-media era, where food aesthetics matter. Its soft green hue provides a striking contrast that feels exclusive and elevated.
Furthermore, pistachios are often linked with certain gastronomic cultures like the Middle East and Europe, enhancing their perception as a premium ingredient and adding a sophisticated appeal.
Pistachios have taken centre stage as a key flavour in beverages like lattes, sparking a trend that has won over taste buds nationwide. (Envato Elements pic)
Socioculturally, Hairi said, pistachios are considered exotic or rare in the Southeast Asian context, which adds to their luxurious and exclusive feel.
As such, the use of pistachios in local pastries, especially in urban bakeries and fusion restaurants, is likely to endure as it aligns with modern consumer tastes for healthy, natural, and exclusive ingredients.
Hairi also suggests creatively incorporating pistachios into traditional recipes – such as seri muka with pistachio cream, kuih bangkit made with pistachio powder, or dodol and wajik mixed with ground pistachios, coconut milk, and palm sugar – while maintaining original tastes.
He cautioned, however, that the high price of pistachios has led to counterfeit versions that use green colouring while containing little to no real pistachio.
Meanwhile, dietetics officer Faten Abdunroha Kama said pistachios are not only good for brain health but are also a rich source of healthy fats, protein, fibre and antioxidants.
These qualities make them a suitable healthy snack choice that supports heart health and promotes longer satiety when consumed in moderation.
However, she cautioned consumers to be wary of pistachio-flavoured products like syrups, pastes and artificial flavourings, which tend to have higher levels of sugar, fat, and artificial colouring than real pistachios.
Furthermore, processing methods – such as roasting and grinding to extend shelf life, or modifying flavour through the addition of salt, milk, flour or coffee – significantly reduce the nut’s nutritional value.
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Visually striking and versatile, pistachios – aka ‘smart nuts’ – offer a complex and highly appealing flavour profile. (Envato Elements pic)
KUALA LUMPUR: Once consumed solely as a snack, pistachios have lately surged in popularity, emerging as the new star of the local culinary scene.
No longer limited to cake and ice-cream toppings, the nut – part of the Anacardiaceae family – has taken centre stage as a key flavour in beverages like lattes, sparking a trend that has won over taste buds nationwide.
“Unlike the more neutral-tasting peanuts or almonds, pistachios – often dubbed ‘smart nuts’ – offer a more complex flavour profile that is slightly sweet, subtly creamy, and delicately nutty,” said culinary arts senior lecturer Mohd Hairi Jalis.
This blend of flavour and texture places this Middle Eastern nut in the premium category, making it highly flexible.
“Pistachios naturally offer a complex yet balanced taste making them technically versatile in culinary applications. They can be transformed into a paste, roughly chopped for added texture, or blended into a smooth cream,” he told Bernama.
Pistachios, he noted, also serve a technical role in recipes: their natural fat content gives them a smooth and creamy texture, making them ideal for desserts like mousse, ganache, or gelato.
Its popularity is also driven by visual appeal and global culinary storytelling, particularly in today’s social-media era, where food aesthetics matter. Its soft green hue provides a striking contrast that feels exclusive and elevated.
Furthermore, pistachios are often linked with certain gastronomic cultures like the Middle East and Europe, enhancing their perception as a premium ingredient and adding a sophisticated appeal.
Pistachios have taken centre stage as a key flavour in beverages like lattes, sparking a trend that has won over taste buds nationwide. (Envato Elements pic)
Socioculturally, Hairi said, pistachios are considered exotic or rare in the Southeast Asian context, which adds to their luxurious and exclusive feel.
As such, the use of pistachios in local pastries, especially in urban bakeries and fusion restaurants, is likely to endure as it aligns with modern consumer tastes for healthy, natural, and exclusive ingredients.
Hairi also suggests creatively incorporating pistachios into traditional recipes – such as seri muka with pistachio cream, kuih bangkit made with pistachio powder, or dodol and wajik mixed with ground pistachios, coconut milk, and palm sugar – while maintaining original tastes.
He cautioned, however, that the high price of pistachios has led to counterfeit versions that use green colouring while containing little to no real pistachio.
Meanwhile, dietetics officer Faten Abdunroha Kama said pistachios are not only good for brain health but are also a rich source of healthy fats, protein, fibre and antioxidants.
These qualities make them a suitable healthy snack choice that supports heart health and promotes longer satiety when consumed in moderation.
However, she cautioned consumers to be wary of pistachio-flavoured products like syrups, pastes and artificial flavourings, which tend to have higher levels of sugar, fat, and artificial colouring than real pistachios.
Furthermore, processing methods – such as roasting and grinding to extend shelf life, or modifying flavour through the addition of salt, milk, flour or coffee – significantly reduce the nut’s nutritional value.
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