Shelled Pistachio
Pistachio, shelled are edible kernels of the pistachio fruit that have had their hard outer shell removed. They are traded as a raw tree‑nut commodity and may be fresh or dried.
Prices, specifications and international trade for shelled pistachio under HS 080252.
Shelled Pistachio Price
Published reference · Jul 1, 2026
Shelled pistachio is quoted in USD/t at TUR. Historical customs values may differ from the headline reference.
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Türkiye led reported shelled pistachio exports in 2025, at $352M.
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Shelled pistachio grading factors include Kernel size, Color, and Split percentage.
Grading Factors
Quality assessment for shelled pistachio considers Kernel size, Color, and Split percentage.
- Kernel size
Kernels are graded by size (e.g., jumbo, extra large) to ensure uniformity for specific applications like baking or snacking.
- Color
The color of the kernel, especially the green hue, is assessed because it indicates freshness and is important for visual appeal in products like pistachio ice cream or baklava.
- Split percentage
The percentage of split kernels is evaluated because split kernels are easier to process and often preferred for certain uses.
- Moisture content
Moisture content is checked to ensure the kernels are dry enough to prevent mold growth and rancidity during storage.
Common Defects
Recorded defects for shelled pistachio include Rancidity, Broken kernels, and Mold or musty taint.
- Rancidity
Kernels that have developed a stale, off-flavor due to oxidation of their natural oils, often caused by prolonged exposure to air, light, or heat.
- Broken kernels
Kernels that are broken, chipped, or split, which can affect appearance and uniformity in finished products.
- Mold or musty taint
Kernels with visible mold growth or a musty odor, indicating improper drying or storage conditions that can render the product unsafe or unpalatable.
- Shell fragments
Presence of shell fragments or other foreign material that can be a choking hazard or detract from product quality.
Shelled Pistachio Facts and HS Code
Shelled pistachio belongs to tree nuts within produce, nuts, spices and food ingredients. Its customs classification covers HS 080252.
Shelled Pistachio HS Code
| Also known as | pistachio nuts, pistachios |
|---|---|
| Product type | Raw |
| Form | Dried |
| Position in the chain | Primary |
| Category | Tree nuts — Produce, nuts, spices and food ingredients |
| HS codes | 080252 |
| HS6 description | Nuts, edible; pistachios, fresh or dried, shelled |
| Quoted in | USD/t |
| Reference location | TUR |
Production & Handling
Shelled pistachio storage guidance: Store shelled pistachios in a cool, dry, and odor-free environment to prevent rancidity and moisture absorption. Controlled humidity and protection from light help preserve the delicate flavor, color, and texture of the kernels.
Production and Storage
| Perishability | Medium |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Store shelled pistachios in a cool, dry, and odor-free environment to prevent rancidity and moisture absorption. Controlled humidity and protection from light help preserve the delicate flavor, color, and texture of the kernels. |
| Production methods | Farmed |
| Processing steps |
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Packaging
Typical shelled pistachio packaging includes Vacuum-sealed bags, Bulk cartons with liners, and Nitrogen-flushed pouches.
- Vacuum-sealed bags
Vacuum-sealed bags are used for retail and food service portions to protect against oxidation and maintain freshness.
- Bulk cartons with liners
Bulk cartons with inner liners are common for large-scale food manufacturing, providing protection from moisture and pests during transport.
- Nitrogen-flushed pouches
Flexible pouches with nitrogen flushing are used for extended shelf life and to preserve color and flavor in consumer packs.
Uses & Risks
Shelled pistachio is used in Roasted and salted snack, Bakery ingredient, and Ice cream and dessert inclusion.
End Uses
- Roasted and salted snack
Shelled pistachios are roasted and salted for direct consumption as a snack, often in mixed nut blends.
- Bakery ingredient
Chopped or ground pistachios are incorporated into cookies, cakes, pastries, and other baked goods for flavor and texture.
- Ice cream and dessert inclusion
Pistachio kernels are used in ice cream, gelato, and desserts as a flavoring and garnish, prized for their green color and nutty taste.
- Pistachio paste or butter
Shelled pistachios are ground into a paste or butter used in confections, sauces, and spreads.
- Culinary topping
Whole or chopped kernels are used as a topping for salads, rice dishes, and savory meals, adding crunch and flavor.
Uses and Related Commodities
| Downstream industries | Snack food manufacturing, Bakery and confectionery, Ice cream and dessert production, Culinary and food service, Nut butter and paste production |
|---|---|
| Standards |
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Sourcing risks
| Risk | Mitigation |
|---|---|
Aflatoxin contamination Food safetyHigh Aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus can accumulate in shelled pistachios, posing a serious health risk. | Implement rigorous testing for aflatoxins and apply proper drying and storage conditions to inhibit fungal growth. |
Foodborne bacterial contamination Food safetyMedium Shelled pistachios can become contaminated with pathogenic bacteria during processing, leading to potential foodborne illness. | Maintain strict sanitation protocols, temperature control, and HACCP monitoring throughout processing and packaging. |
Shelled Pistachio Questions
- What defines pistachio, shelled in terms of product identity?
- Pistachio, shelled refers to edible pistachio nuts that have had their hard outer shells removed, and may be fresh or dried.
- How should shelled pistachios be stored to maintain quality?
- Shelled pistachios should be kept in a cool, dry environment, preferably in airtight packaging, to prevent oxidation and moisture absorption.
- What are common processing steps for shelled pistachios before they reach the consumer?
- Typical processing includes cleaning, drying (if fresh), sorting, and optional roasting or salting, followed by packaging.