Many were at risk of the oilseeds losing steam after being used in so many recipes, but chefs and pastry chefs believe the ‘fever’ is far from over.
It was in 2023 that the pistachio it became a fever in Brazil. The oilseed, which is a fruit and grows on trees, has caused a sensation, especially in Easter eggs, with filling between chocolate shells, and as cream inside the panettone. However, contrary to less optimistic predictions, the success of pistachios is not a thing of the past. Not only do the bets on grains continue, but pistachios are also increasingly expanding their presence.
In the world of desserts there is nothing else to discuss: pistachios are here to stay. A Flakes it is a confectionery that revolves around oil seeds: all the shades of the brand are turned towards a green that immediately recalls pistachio. Furthermore, the main recipes of the house revolve around wheat, such as cakes, panettone and even a delicious pistachio cream.
Leonardo Borges, owner of the brand, has been on the market since 2016 with Flakes. He started feeling this craving for pistachios at Easter last year. “At Easter 2023, the [ovo] the pistachio flavor was the third best seller. Soon after we created a pistachio cappuccino that went very viral on social media,” he explains. “Then we listened to what customers asked for and created new products until today we have a complete line of flavors.”
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Successful pistachio
Of course, people’s taste for pistachios does not come from today. Pistachios have always been very popular outside Brazil, especially in Italy, Turkey and the United States, which are also large producers. Furthermore, a few decades ago, pistachio-flavoured ice cream (which was just the essence, almost nothing of the fruit itself) was a sensation in supermarket refrigerators, to the point of becoming a bit old-fashioned and even tasteless.
“I believe that boundary-pushing in consumption, driven primarily by social media, is primarily responsible for stimulating new flavors here. There is endless content with incredible products made from and with pistachios out there,” says Murilo Bonadio, creator of Flavorotia pastry shop in Ipiranga with an entire line of pistachio products.
When you try Flavoroti’s milkshakes, chocolates and other pistachio-based products, one thing becomes clear: you can’t just taste the grain in your mouth. It’s very different from what big companies do when they try to capitalize on pistachios, exploiting the essence of the fruit and taking away points from the consumer experience.
“Pure pistachios are expensive, essences are cheap,” says Murilo. “Here we only use pure pistachios. We also have the curious case of a customer who looked at our pistachio cream and said that it “didn’t have the color of pistachios”. It was the natural green of pistachios, which is opaque and smooth. Unfortunately a large part of the population has become accustomed to bright colors and artificial flavours.”
Can I have salt?
Anyone who thinks pistachios are a one-note food is wrong. Even if success has been concentrated in sweet preparations, wheat is already making waves in savory dishes too. Flavoroti itself has some good options: The house offers a pistachio cream cheese toastie, made with the same dough and serves as a base for pistachio crème brûlée, pistachio cheesecake, pistachio ice cream and other desserts and chocolates.
But in addition to pastry chefs, chefs are also jumping on the bandwagon. Salvatore Loi, from Ristobar tour, is an example: there is, among other options, a filet mignon tartare with pistachios and burnt butter, for R$ 55. “It is the trend of the moment, as were the cacio e pepe, the amatriciana and carbonara”, says the chef, to the Palate. According to him, the ingredient goes well with all kinds of sweet and savory dishes. “It gives the dish a unique harmony, with its aroma and flavor.”
The real concern, however, is that people will eat ready-made pasta thinking they are eating real pistachios and this will ultimately undermine their success.
“There is no risk that pistachios will run out due to high demand, but rather because people don’t like them. [do sabor] thanks to the pastes and essences”, explains the pastry chef Francisco Soligon, from Èze. “We must create preparations that enhance the ingredient in order to bring knowledge and new experiences to others. When consumers realize that pistachio is a dried fruit that goes well with all types of preparations, it will become popular and will be present on many tables.”
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
