The Iranian pistachio is the best known, and also the oldest. It is harvested just before maturity when the aromas are most powerful.
The Rolls is still the Pistachio of Bronte, recognizable by its purple touches. The Californian pistachIO, introduced to the United States following the embargo imposed on Iran after the Islamic Revolution, is the most widespread. Just like the pistachios from Aegina in Greece or that from Gaziantep, produced on the Anatolian plateaus in Turkey, the key ingredient in baklava.