Pistachio

What it brings

A green, velvety gourmand touch.

Origins and uses

The pistachio is the kernel of Pistacia vera, a shrub of the cashew family native to the arid zones of the Middle East; it grows wild in Central Asia, north-eastern Iran and northern Afghanistan, and was first cultivated in Iran three to four thousand years ago. Iran and the United States, above all California, are now the leading producers. Fresh, the pistachio is pale green, oily and delicately fragrant; it is eaten roasted or in pastries.

In perfumery, it yields no essence: pistachio is rebuilt with an accord. It brings a soft, green, slightly milky gourmand quality, less sweet than almond, that softens spices, woods and white flowers.

In our catalogue, pistachio opens Vanilla Aube by Ormonde Jayne, with cardamom and pomegranate, and accompanies coconut and ylang-ylang in Soleil Blanc by Tom Ford.