Any type of pistachio that has closed shells and is mechanically opened is referred to as a “mechanical pistachio”.
Closed-shell pistachios are typically opened using two methods:
- In the first method, pistachios are spread in a warm environment to be slightly heated and prepared, marking the beginning of the mechanical opening process. Immediately after heating, the pistachios are placed in ponds filled with water and ice. The temperature difference causes a shock to the shells, resulting in the pistachios starting to open with small cracks. During the drying process, the pistachios further open up, achieving a suitable and visually appealing appearance. Employing this method for mechanical opening ensures that the pistachio shells retain their initial strength, making them easy to break apart.
- In the second method, the pistachio skins are initially cracked and split using a hammer. Subsequently, they are soaked in water for a few hours to soften the inner skin, and then taken out of the water and dried.