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Pistachio is a desert plant and is highly tolerant of saline soil. It has been reported to grow well when irrigated with water having 3,000–4,000 ppm of soluble salts. [9] Pistachio trees are fairly hardy in the right conditions and can survive temperatures ranging between −10 °C (14 °F) in winter and 48 °C (118 °F) in summer.
11 people fell ill to Salmonella after eating what are thought to be contaminated pistachios. Cases have been reported in nine different states so far. Drop those nuts, pistachios are being ...
The general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pistachios, and Brazil nuts, [2] are not nuts in a botanical sense. Common usage of the term often refers to any hard-walled, edible kernel as a nut. [3] Nuts are an energy-dense and nutrient-rich food source. [4]
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, many dry seeds are called nuts, but in a botanical context, "nut" implies that the shell does not open to release the seed (indehiscent).
Members of this family produce cashew and pistachio nuts, and mango and marula fruits. [5] Some members [which?] produce a viscous or adhesive fluid which turns black and is used as a varnish or for tanning and even as a mordant for red dyes. [5] The sap of Toxicodendron vernicifluum is used to make lacquer for lacquerware and similar products.
Nuts: Nuts are rich in heart-healthy unsaturated fats as well as plenty of other beneficial nutrients like protein, fiber and antioxidants. Avocado: ...