Large and spherical with a thick shell and creamy color.
Rich, buttery flavor with a tender texture, preferred in premium nut assortments.
Sensitive to heat and drought, it’s a high-value, limited-yield variety.

Elegant and elongated shape, bright shell, and red-tinged kernel.
Mild and sweet in taste, highly appealing for export and premium snack markets.
Easy to open due to its naturally wide split shell.

One of the longest and largest pistachio cultivars, known for its luxury appearance.
Smooth, light shell and creamy, soft-textured kernel.
Favored for high-end packaging and gourmet products.

The dominant cultivar in California orchards.
Large nuts with pale green kernels and mild flavor; high yield and stable size.
Commonly used in roasted-salted snacks and industrial food production.

A modern American cultivar with a larger, more consistent kernel split.
Harvests earlier than Kerman and delivers higher yields per acre.
Ideal for mechanized processing and large-scale export.

Selected for its vibrant shell color and high ratio of open nuts.
Flavor is clean and slightly sweet, with firm texture and lower fat content.
Well-suited for roasted applications and snack production.

A male pistachio variety mainly used for pollination of Kerman and similar cultivars.
Hardier under hot, dry climates and contributes to better nut fill in female trees.
Not a commercial nut crop itself, but essential for orchard success.

Small, compact nuts with a dark green kernel and an intense, aromatic flavor.
High oil concentration makes it perfect for baklava and other desserts.
Highly prized for its unique aroma and vibrant green color after roasting.

Larger than Gaziantep with a smoother shell and lighter green kernel.
Rich, sweet flavor and high productivity make it Turkey’s main commercial pistachio.
Commonly sold roasted and salted in domestic and regional markets.

Small, thick-shelled nuts with a deep green kernel.
Intense, earthy flavor and high oil content.
Naturally grown in semi-wild environments, valued for its organic quality.

Medium-sized nuts with a thin shell and reddish kernel.
Sweeter flavor compared to mountain types, often used for snacking.
Known for high yield and natural resistance to pests.