MOUEEL
DE ⌄
Nussgrün · harzig · süß · blumig · butterig

Pistazie

Grün, leicht harzig, salzig, bevor man salzt. Die Nuss, die schon gewürzt schmeckt.

on its own
0.0sour
2.0sweet
2.0savoury
1.0bitter
1.0umami
order · canon first

1 of these 28 are wild — theory says yes, nobody has cooked them. why →

28 pairings for Pistazie.

Aprikose

classic

Stone-fruit acid through nut oil, and the colours were built for each other.

Filoteig

classic

Butter-brushed sheets need a filling with fat and structure. Nothing else fits.

Kirsche

common

Green resinous fat under red sugar. It is also how Sicily builds every dessert.

Green nut oil is the bitterness the fruit lacks entirely.

Cocoa butter is a blank fat. The pistachio is the only flavour in the bar.

Green nut against white flower; the oil slows the neroli down enough to taste it.

Erdbeere

uncommon

Green nut against green berry, with fat to hold the two together.

Himbeere

uncommon

Green fat under a red perfume. It is a colour pairing that happens to taste right.

Reneklode

uncommon

Green nut fat under green fruit sugar. Colour is not the reason, chlorophyll is.

Blutorange

uncommon

Green nut fat against red acid. Sicily grows both within forty miles.

Gelbe Bete

uncommon

Green nut fat and a pale sweet root; the crunch is the whole contribution.

Rucola

uncommon

Sweet green nut fat blunts the burn without dulling it.

Safran

uncommon

The thread needs fat to bloom in; ground pistachio is fat with a green top.

Mastix

uncommon

Green resinous nut under green resinous sap; the fat carries all of it.

Grieß

uncommon

Two kinds of grit, one green and fatty, one gold and dry.

Basmatireis

uncommon

Green fat and dry grain: the Persian answer to a crouton.

Matcha

uncommon

Green on green, and the nut fat does what the milk would otherwise have to.

Chai

uncommon

Green nut oil against warm spice; ground in, it thickens the cup as well.

Anatolia bakes them together: kernel benzaldehyde meets resin, held by acid.

Sicilian: pistachio ground into oil is a sauce, not a garnish. No cream needed.

Both green-iodine and fat; the resin frames the roe instead of covering it.