Injured at Easter, pistachios die at Christmas – 12/13/2023 – Cozinha Bruta

A few months ago, I attended an Easter egg tasting for Sheet. I was surprised by the amount of eggs with pistachios – mixed with chocolate or, more frequently, in the form of a very sweet, greenish paste that filled the shell.

Now, at the height of Christmas, the phenomenon repeats itself with panettone.

Influencers flood the networks with libidinous acts of panettone being caressed and groped and squirting green and gooey content.

The product most similar to this pistachio cream is the popular Nutella. It seems that Nutella’s spell has worn off, so confectioners have decided to bet on its green and supposedly more sophisticated version.

There’s the trick.

This pistachio cream is no better or fancier than the beaten up chocolate and hazelnut Nutella. It’s not even really green.

Ground pistachios turn gray for two reasons: 1) they are as green as some imagine and; 2) the crushed pulp, exposed to air, undergoes oxidation. Nothing else. But people use dyes, natural (like chlorophyll) or not, to make pistachio things a Shrek shade.

Furthermore, this pistachio cream contains tons of sugar, fat and milk. To meet the taste of Nutella consumers and to make the product less expensive.

Pistachios are a fantastic ingredient, with a delicate flavor that works in both sweet and savory dishes. It’s a shame that he was attacked at Easter only to be slaughtered once and for all at Christmas.

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