Varieties & Grades
Green Peeled Pistachio Kernels: Grades, Harvest and Uses
Bright green pistachio kernels come from nuts picked weeks before the main harvest. Here is how they are made, graded and used.
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Kernel
Kernel pistachios
Clean, whole pistachio kernels — prepped for confectionery, bakery, and ingredient programs.
Grade
(Other Grades Available)
Regular
From mature nuts
Naturally open pistachios deliver easy-to-crack shells and full kernels inside. Graded for uniform size and consistent nutmeat quality, Regular kernels are the go-to choice for roasting, snacking lines, and wholesale programs.
- Moisture
- 6% maximum
- Foreign matter
- 0.1% maximum
- Uses
- Roasting, snacking, wholesale
Grade
(Other Grades Available)
Green
Green peeled, early harvest
Vibrant green kernels prized for their bold color and rich flavor — a signature grade for confectionery, ice cream, pastry, and fine patisserie programs where appearance and taste matter equally.
- Color grades
- S (ultra-dark), A, B, C, D (yellowish)
- Moisture
- 6% maximum
- Foreign matter
- 0.1% maximum
Specifications
Every variety, every order
- Moisture
- 6% maximum
- Foreign matter
- 0.1% maximum
- Aflatoxin
- Within EU limits (Regulation 2023/915): B1 at most 8 µg/kg, total at most 10 µg/kg
- Lab testing
- Every batch tested in-house for moisture, aflatoxin and grade
- Harvest
- September to November, from our orchards in Rafsanjan
- Packaging
- 5, 10, 25 and 50 kg food-grade PP or jute bags; vacuum packs; custom retail packs
- Minimum order
- None: from a single case to full container loads
- Shipping terms
- FOB, CFR and CIF
Colour grades
Green kernel colour grades
More on green kernels
Green kernel grades at a glance
- S Ultra-dark green
- A Dark green
- B Bright green
- C Greenish-yellow
- D Yellowish
Colours are illustrative; grading is done against physical reference samples.
Learn more
Kernel guides
Quality & Safety
Aflatoxin in Pistachios: Limits, Testing and Prevention
Aflatoxin is the most closely watched safety issue in the pistachio trade. Here is what causes it, what the limits are and how it is controlled.
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Market & Buying
Pistachio Ingredients for Food Manufacturers
From whole kernels to slivers, powder and paste, pistachio comes in many forms. Here is what each is, how it is made and who uses it.
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Looking for a specific grade?
Request a sample or a spec sheet and we'll match the format, volume, and packaging to your program.
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More from Pure Pistachio
Catalogue
Every grade, format, and pack size in one document.