This standard applies to pistachio kernels and peeled pistachio kernels from varieties (cultivars) grown from pistachio of which the protective shell has been removed. 1st grade pistachio kernels have a 95% whole kernels. 

The second-grade kernels have 80% whole kernel ratio and in the broken kernels 95% of them are split or broken in half. 

Green Peeled Pistachio Kernels, globally known as double peeled pistachio or green pistachio, can be divided into further subclasses based on their main body’s visual green colour: Grade A: kernels with dark green colour. Grade B: Kernels with bright green colour. Grade C: Kernels with very bright green colour.

Green Peeled Pistachio Kernels, globally known as double peeled pistachio or green pistachio, can be divided into further subclasses based on their main body’s visual green colour: Grade A: kernels with dark green colour. Grade B: Kernels with bright green colour. Grade C: Kernels with very bright green colour.

Nibbed Pistachios still keep their green tinge after they have been diced into small pieces. They are graded and sieved to remove as much of the meal as is possible before being shipped. They are a fantastic when added to various forms of cookery, being particularly popular as a partnership with chocolate to add extra depth and flavour.

Pistachio powder has various uses and this type of powder can be used in cooking for all kinds of sweets. Pistachio powder is mostly used in the confectionery industry.