Plants

Pistachio

Plants that donate

Plants are one of the kingdoms, of the basic groups, in which everything that is present on Earth and that can be considered as “living” is classified. In particular, under this name there are very interesting living organisms, both for their own characteristics and for the great relationship that has always existed with man. In fact, it is undeniable that we have always “tapped” plants with direct or indirect resources, in every sector of our life and in every way; prehistoric men already found shelter from the sun and rain under the foliage of large trees (as regards the rains they then discovered on their skin that it was not very convenient, especially in the case of lightning with thunderstorms), or to use branches and wood for revive the fire, or when they used the raw materials of the trees to produce weapons and tools. Nowadays everything has amplified, and in fact from some plants derive many of our clothes, such as cotton and linen, other types of fabrics such as hemp (used in agriculture and for industrial packaging) and other details. But not only that, plants also give us wood for our fireplaces or that for our furniture, but above all they give us much of that food that we eat regularly, as well as details such as fruit and nuts that are often very important. . other types of fabric such as hemp (used in agriculture and for industrial packaging) and other details. But not only that, plants also give us wood for our fireplaces or that for our furniture, but above all they give us much of that food that we eat regularly, as well as details such as fruit and dried fruit which are often very important. . other types of fabric such as hemp (used in agriculture and for industrial packaging) and other details. But not only that, plants also give us wood for our fireplaces or that for our furniture, but above all they give us much of that food that we eat regularly, as well as details such as fruit and dried fruit which are often very important. .

Food from plants


Who knows at what point in the theoretical timeline man discovered that he could eat some parts of various plant species; prehistoric man was a somewhat reckless explorer and experimenter, also because he often could not imagine the dangers that could be hidden behind an action. There will surely have been a time when it will have eaten an inedible plant and will have been sick or even dead, while in the same way it will have found the leaves of some plant species to your liking (put like lettuce) or the fruits taken from other species, such as common citrus fruits. By making an overview of what is happening on our tables today, at least speaking of Western culture (because the Asian and African cultures have different principles very often), we cannot fail to underline that without the contribution of vegetable substances we would not be able to cook most of our foods, losing both in flavor but above all in important nutrients, such as vitamins of which vegetables are very rich. If you think about it there is not only the salad, but there are all the legumes, which are fruits and seeds of various plants, there are the tubers, which are the roots of others (potato, carrot), but there are also classic fruits (lemon, orange, peach, apricot, etc.), the less classic ones (eggplant, pepper, etc.) and those called as dried fruit, such as peanuts and pistachios. For all this, including the famous spices that are the real extra touch in various national cuisines (basil, rosemary and many others), we have to thank the plants and Nature who created them. losing both in flavor but above all in important nutrients, such as vitamins of which vegetables are very rich. If you think about it there is not only the salad, but there are all the legumes, which are fruits and seeds of various plants, there are the tubers, which are the roots of others (potato, carrot), but there are also classic fruits (lemon, orange, peach, apricot, etc.), the less classic ones (eggplant, pepper, etc.) and those called as dried fruit, such as peanuts and pistachios. For all this, including the famous spices that are the real extra touch in various national cuisines (basil, rosemary and many others), we have to thank the plants and Nature who created them. losing both in flavor but above all in important nutrients, such as vitamins of which vegetables are very rich. If you think about it there is not only the salad, but there are all the legumes, which are fruits and seeds of various plants, there are the tubers, which are the roots of others (potato, carrot), but there are also classic fruits (lemon, orange, peach, apricot, etc.), the less classic ones (eggplant, pepper, etc.) and those called as dried fruit, such as peanuts and pistachios. For all this, including the famous spices that are the real extra touch in various national cuisines (basil, rosemary and many others), we have to thank the plants and Nature who created them. but there are all legumes, which are fruits and seeds of various plants, there are tubers, which are roots of others (potato, carrot), but there are also classic fruits (lemon, orange, peach, apricot, etc. ), the less classic ones (eggplant, pepper, etc.) and those called as dried fruit, such as peanuts and pistachios. For all this, including the famous spices that are the real extra touch in various national cuisines (basil, rosemary and many others), we have to thank the plants and Nature who created them. but there are all legumes, which are fruits and seeds of various plants, there are tubers, which are roots of others (potato, carrot), but there are also classic fruits (lemon, orange, peach, apricot, etc. ), the less classic ones (eggplant, pepper, etc.) and those called as dried fruit, such as peanuts and pistachios. For all this, including the famous spices that are the real extra touch in various national cuisines (basil, rosemary and many others), we have to thank the plants and Nature who created them.

The pistachio


In this article, introduced by a broad but very important reflection on our relationship with plants at the table, we are talking about pistachio, a plant that provides a small but very appreciated food, because it is tasty, with an exotic air and also very important for nutrients it contains. The pistachio is a plant of the family of the Anacardiaceae family, which has an arboreal shape and can reach a significant height of twelve meters, or rather like a modern four-storey building. The biggest curiosity, however, is that pistachio has an incredible longevity, given that in its natural climate, perfectly healthy pistachio trees and productive reeds have been found, with an estimated age of three hundred and more years! It is a sensational discovery. About that, the land from which pistachio originated and spread is the ancient region of Persia, where today there is Iran, which is currently also the largest producer in the world (latest data from 2005). In general, the whole Middle East is recognized as the origin of pistachio, which then spread to the West thanks to cultural and commercial exchanges with the Arabs; in these regions it was already cultivated in prehistoric times, an affirmation proven by scientific research that has found fossil remains attributable to ancient populations and discoveries that see the plant and its characteristic seed also represented in wall engravings. In general, the whole Middle East is recognized as the origin of pistachio, which then spread to the West thanks to cultural and commercial exchanges with the Arabs; in these regions it was already cultivated in prehistoric times, an affirmation proven by scientific research that has found fossil remains attributable to ancient populations and discoveries that see the plant and its characteristic seed also represented in wall engravings. In general, the whole Middle East is recognized as the origin of pistachio, which then spread to the West thanks to cultural and commercial exchanges with the Arabs; in these regions it was already cultivated in prehistoric times, an affirmation proven by scientific research that has found fossil remains attributable to ancient populations and discoveries that see the plant and its characteristic seed also represented in wall engravings.

The fruit


In the description that we have made of the most important characteristics of the pistachio plant we have used almost without difference the word “seed” and the word “fruit”; in scientific terms this is wrong, because the seed is contained in the fruit but they are two parts with well separated aims and forms. In the case of pistachio, however, this could be accepted (and the most rigorous will forgive us) because the fruit of the pistachio is nothing more than a drupe (a kind of olive) with a red color mixed with yellow, which has a thin shell containing a green seed. and with roughly purple skin. What reaches our tables is actually the seed, which is cooked toasting and salted, taking its classic taste of dried fruit. When these procedures are not adopted it is often because it is used for creams or ice creams, where therefore the original fragrance of the seed is preserved, or when you want to avoid it from hardening too much because it is combined with the mixture of some cured meats, such as some famous Bolognese mortadella. An important detail of the fruiting of the pistachio is that it takes place every two years, that is, the fruit ripens every two years; this thing, together with climatic events and other market variables, makes the pistachio price very fluctuating and subject to even sudden and unexpected changes.

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