Jean Herve's pistachio puree is made using only pistachio dried with hot air and then ground to the grindstone at low temperature, for better preservation of its original qualities and its powerful aroma. Pistachio puree can be diluted, preferably mixed with white almond pureed. It is used both in cooking, incorporated into sauces, in baking for macaroons, cream, ice cream ...
Shelling is done mechanically, like almonds using corrugated and spaced rollers, and sorting out pistachio nuts from shells is produced by suction and calibration, automaticaly then manualy.
Harvesting is done entirely by hand of course, given the rugged terrain of the ground and the heat of September makes this harvesting very difficult. Yields are only 1 to 1.5 tons of raw nuts per hectare, only 500 of shelled pistachios (or 3 to 4 times less than almonds).The crops are done every two years.
Pistachio trees are small crawling trees, located on spontaneous rough terrain of volcanic rocks.Pistachio tree takes about 20 years to reach maturity and can live to be 200 years old. Orchards have a density of trees quite large and are concentrated in a small geographic area of muck. The volcanic rock of old lava flowed down from Mount Etna providing an unusual and very specific terroir, which explains the sicilian climate and the great taste of this fruit.
Idea Recipe: Pesto Grind 4 handfuls of basil, 4 cloves of garlic, a teaspoon of pistachio puree, and a good pinch of coarse salt in a mortar (ideally). Gradually add olive oil until the dough is half-liquid, half-sticky, adjust salt to the end and you will get a good strong garlic mixture with the aroma of basil, fruity olive oil and the perfume of pistachio in aftertaste.
Average nutritional analysis per 100g:
Energy value is 581 Kcal 2405 KJ
Proteins 17.7 g
Carbohydrates 11.5 g
Fat 51.6 g
Ingredients: Pistachios from Sicily from organic farming.
Allergen info: The company works sesame, peanuts, tree nuts, milk, soybeans and cereals.
Leider gibt es für diesen Aussteller kein deutsches Firmenprofil.
Bio and interdependent products A 100/100 bio company
Jean Hervé started making healthy food products based on dried fruits and oilseeds in the 70's. His family (he is the father of 6), was and remains his first consumers. Are children not the “true experts” of spreads? Since 1976, Jean Hervé products are a reference in France and abroad. Jean Hervé products are particularly well suited to vegetarian diets. They are perfect to bring back balance to organisms weakened by the strains of modern life.