Roasted Pistachios

Pistachios roasted until the green deepens and the flavour turns from grassy to sweet and nutty. Roasting is the whole difference with a pista — raw it is a decent nut, roasted it is the one the bowl empties first.

Eaten as they are, they are the most conversational nut there is: nobody gets through a handful quickly. In the kitchen they are chopped over kheer, phirni, kulfi and barfi, where they earn their place on colour as much as taste — pistachio green is the reason half of those sweets look the way they do.

Contains tree nuts. Sealed at packing, in a pouch that recloses. Roasted nuts go soft in open air more readily than raw ones, so this is one to keep closed between handfuls.