Best Pistachio for Baklava: Guide for Pastry Makers & Manufacturers

Gaziantep is considered the birthplace of baklava. Gaziantep's baklava, which holds the title of UNESCO Creative City of Gastronomy, is world-famous for its thin phyllo and generous antep pistachio filling. The pistachio used in baklava production directly determines the quality of the final product.

Which Pistachio is Used for Baklava?

Traditional Gaziantep baklava uses fresh, raw, medium-to-large caliber antep pistachio kernel. Roasted pistachio is not preferred in baklava production because the nut can become bitter during re-heating at high temperatures. Fresh crop pistachio contributes its distinctive character to baklava with its vibrant green color and intense aroma.

Caliber and Size Selection

• 28/30 (28-30 count per pound): Largest size, for premium baklava
• 30/32: Standard baklava calibration, most preferred
• 32/34: Medium size, suitable for economical production
• Chopped pistachio: For kadayif and specialty sweets

Fresh Crop vs Stored Pistachio

One of the most important factors for baklava producers is freshness. Fresh crop (September-November) pistachio gives the best results for baklava with its maximum moisture content and vibrant green color. Color fading and aroma loss can be observed in long-stored pistachios.

Wholesale Supply for Industrial Baklava Producers

A special contracted supply program is offered for industrial producers using 10 tons or more of baklava pistachio annually. Pre-season price fixing, consistent delivery at specified caliber, and custom packaging options guarantee uninterrupted production.

Export to International Baklava Producers

Regular pistachio exports are made to baklava and Turkish sweets producers in France, Germany, the USA, and Gulf countries. All shipments are delivered with aflatoxin analysis, phytosanitary certificate, and certificate of origin.