Why We Chose Pishori Pistachio
There are many kinds of pistachios. We were not looking for just any pistachio. We were looking for one that could bring real pistachio flavour and natural green colour to Green Bullets.
The question was simple.
If pistachio is going to be the hero of a pistachio toffee, shouldn't the pistachio actually have something to say?
That is how we looked at Green Bullets.
We did not want the pistachio to be there only because the product was called pistachio. We wanted it to contribute something that you could actually experience.
For us, that meant two things: flavour and colour.
We choose it because it deserves to be there.
Look at them side by side.
Once you put different pistachios next to each other, the differences become obvious. Their shapes, sizes, colours and overall character are not identical.
For this comparison, we are looking at three pistachios relevant to the conversation: Pishori, Fandoghi and Akbari.
Pishori
The one we chose for Green Bullets. We wanted its distinctive pistachio character and naturally green kernel.
Fandoghi
A round, compact Iranian pistachio cultivar. It is a very different physical expression of the pistachio.
Akbari
A long Iranian cultivar, recognised for its elongated shape and large nut size.
This is a simple visual comparison, not a ranking. The point is to show that “pistachio” is not one uniform ingredient.
Different pistachios bring different things.
| Pishori | Fandoghi | Akbari | |
|---|---|---|---|
| Origin | Afghanistan | Iran | Iran |
| Shape | Longer, compact kernel | Round and compact | Long and large |
| Visual character | Green kernel with a distinctive natural appearance | Rounder, more compact appearance | Elongated appearance |
| What mattered to TRIGRRR | Flavour + natural green colour | Not the combination we were looking for | Not the combination we were looking for |
It had to do two jobs.
It had to taste like pistachio.
The pistachio should not disappear into the sweetness of the toffee. We wanted a richer, buttery pistachio character to remain part of the bite.
Green had to come from the ingredient.
The natural green of the kernel gives Green Bullets its character. We would rather let the ingredient provide the colour than manufacture it.
The ingredient should remain the hero.
At TRIGRRR, the recipe serves the ingredient. So the pistachio has to matter in the finished product, not just on the label.
Pishori next to Fandoghi.
Slice them open and the difference is easy to see.
Slide to compare visually. Left is what goes into the Bullet. Right is what we skip.
So what were we actually looking for?
Why Pishori?
Because Green Bullets needed a pistachio that could bring both flavour and natural green colour to the experience.
Pishori was the ingredient that gave us what we were looking for.
Not because the name sounded special. Not because it looked good on a label.
Because it had a reason to be there.
Exhibit — in the bullets
