This article includes discussion and information on:
- Pistachio flavoring
- Pistachio flavoring for baking
- Pistachio extract
- Pistachio extract for baking
- Pistachio essence
Before coming to the description of the Pistachio Flavoring and other key topics, here is one of the interesting studies carried out on the effect of hydro alcoholic extract of pistachio on avoidance learning in male Wister rats.
As we know, that pistachio is plant cultivated in different parts of Iran. They are very nutritious and contain vitamin E and B, flavonoids, antioxidants and carotenoids. Since this dry fruit is effective in treatment of some neurological disorders, it also demands to investigate its effects on cognitive functions of the brain. A study was carried out by Salari et all, (2014) aimed to fulfill this purpose. Results of this study concluded that treatment of rats with pistachio extract can improve learning and memory. It could be assumed that pistachio, along with its uses in foods items, is also a valuable addition for treating neurological and cognitive functioning disorders.
Adding a bit of depth with the nutty yet delicate addition of natural pistachio flavor can enhance the flavor of food items. Natural pistachio flavoring can be buttery and smooth. It pairs well with almond, cherry, vanilla, chocolate as well as with wide array of mouthwatering ingredients. Pistachio flavoring can sparkle in cakes, cookies and ice-creams for sure. Pistachio flavoring can be added variety of desserts. It is often used as a complement to almond and vanilla extract. Flavor of pistachio can better be simulated in candy. It is done by using one part almond extract and two parts vanilla extract than by using pistachio extract.
Pistachio Flavoring for baking
Pistachio flavoring can be used in baking goods like pistachio cream, pasta with pistachio sauce, pistachio tart, cakes, cookies, cream bars, pies, muffins and mousse. It is infused with the nutty taste of pistachios. Pistachio flavoring is highly concentrated so use is sparingly. It is a great addition to all of your baking. It is a great substitute for almond or black walnuts. It is made with natural flavors. Rich, nutty full pistachio flavor awaits your baking pleasure with extract of pistachio. It gives over-the-top pistachio experience for baking recipes. Pistachio essence is also an easy way for adding strong nutty flavor in your baking goods.
Pistachio extract is worth adding in ice-creams, baked goods and beverages. As pistachio flavoring, pistachio extract can be used as a substitute in place of pure vanilla extract in your cake, custards and other cooked recipes. It has a sweet nutty taste and flavoring in the food. It makes your coffee, whipped cream toppings, and chocolate syrup and icing more delicious. Ingredients used in this pistachio extract are propylene, glycol, alcohol, water and natural flavor.
Most frequently, English walnuts or pecan nutmeats are used instead of pistachio nuts, in which case the pistachio flavor is secured from the extract.
Pistachio oil is extracted from the fruit of Pistacia vera, the pistachio nut. It is pressed oil. There are number of culinary uses of pistachio oil. Pistachio oil has a particularly strong flavor if it is compared to other nut oils. Like many other nut oils, pistachio oil tastes similar to the nut from which it is extracted. It is high in vitamin E, containing saturated fats, monounsaturated fats and omega-3 fatty acid. It can be used as a table oil to add flavor to foods such as steamed vegetables. Pistachio oil can also be used in skin care products.
According to the study published in European journal of lipid science and technology, (2017), pistachio oil can be extracted with different methods known as organic solvents, supercritical fluids and pressure systems. Extraction method that is most commonly used to obtain virgin oils is pressure methods. It includes screw press or hydraulic press. Although, the system that is being used in this process of extraction can alter or vary the oil obtained. Pistachio oil is characterized by the richness in unsaturated fatty acids. Pistachio oil also contains high proportions of sterols as compared to other nuts. It also exhibits high antioxidant capacity. Pistachio oil is also used in cosmetic industry, food industry and as gourmet ingredient. This study was a review on it chemical composition, extraction system and uses.
Apart from the use of pistachio extract in food and beverages, a valuable study was carried out by Food Chem, (2016) to investigate about the pistachio hull extracts strong antioxidants and cytoprotective activities. If considered, every year tons of pistachio hulls are separated. They are eliminated from the pistachio seeds and considered as waste products. Hulls of ripe pistachios were extracted in this study. Findings of this study revealed strong antioxidant and cytoprotective activity of the extract compounds. It also illustrated that how a waste product can be used as a source of nutraceuticals to employ in manufacturing industry.
Organic Pistachio Extract
Organic pistachio extracts is made up of organic cane alcohol and natural flavors. Sometimes in other methods of making organic extract, organic flavors, vegetable glycerin and organic ethyl alcohol is also used. Experiments show that organic flavor extract works exceptionally well products like dried herbs, baking, ice-cream, coffee, tea, beverages and syrups. System of organic pistachio flavoring extract is a unique recipe. It is especially tailored to penetrate coffee beans, tea leaves and any other dried herbs. It can also be used for flavoring any type of water soluble liquid. Rich vanilla beans and organic pistachios combine to make the flavorful pistachio extract. It is a real thing like eating freshly toasted nuts.
Pistachio essence is one of the types of dry fruit essence. This dry fruit essence finds diverse applications in sweet as well as salty preparations of varied cuisines. Essence is natural purity and aroma. It appreciated across the globe for this quality. Essence can be defined as a substance that gives another substance flavor. It alters the characteristics of the solute accusing it to become sweet, sour or tangy etc. Smell is the main determinant of food item flavor among all other chemical senses.
Essence is available in the varieties such as almond, cashew, coconut, nutmeg etc. It can be used to predominately flavor desserts, baked goods, beverages and ice-creams. It can be added as distinct nutty flavor in cookies and sauces. Pouring a few drops of pistachio essence to butter cream and cake batter can result into delicious greenish pistachio flavored recipe. Pure pistachio essence can be used to flavor marinades, puddings, syrups, chutneys, and chocolate sauce. Traditional sweet dishes like pista burfi, pista roll and pista halwa also use pistachio essence. In order to have a great depth of flavor, try layering a dish with both ingredients. For example, adding essence along with freshly chopped pistachio in cake or pudding and other recipes.
It is highly concentrated flavor extracted from the nuts pistachio onto an alcohol base. It is synthesized artificially using chemical compounds. It is dark caramel in color with a very thick consistency. Essence of pistachio has just one or few dominant chemical components usually esters that carry the bulk of taste and smell.
Natural pistachio essence is concentrated natural flavor to the last drop. Pistachio essence can be added to taste just before serving. You will find that 5 to 6 drops of pistachio flavoring can be equal about a teaspoon of fresh ingredient. Natural flavor pistachio essence can be added in soups, desserts, sauces, stews, gravies, stir-fries, baking or even in any food in which you want to add the flavor or smell of pistachio.
Pistachio essence does not contain any substantial health benefits since they are usually synthetic and produced to add pistachio flavors artificially. Pistachio essence should be stored in a dark colored bottle in a cool dry place. It should be kept away from heat and direct sunlight. You can also refrigerate the essence also.