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What is it?

The cultivation of pistachio nuts began in the Middle East thousands of years ago. The nuts come by their bright-green hue naturally; the bright red versions of decades past came from a practice of dyeing imported nuts to cover imperfections that came from traditional harvesting methods.

Today, California grows about 98% of the pistachios consumed in the U.S.–more than 550 million pounds. Pistachios are delicious in both sweet and savory dishes, and are a good source of protein, fiber, magnesium, thiamine, phosphorus, B6, copper, and manganese.

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Season 4 Extras

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Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

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