pistachio

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pistachio

pistachio (pĭstăshˈēō, pĭstäˈshēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. vera, native to SW Asia. It is now cultivated on a small scale in parts of the SW United States and in many of the warmer parts of Europe and Asia; the trade supply comes largely from Iran, Syria, Afghanistan, Italy, and Sicily. The “nut,” a greenish seed, is eaten salted and is used in making confections. In Syria and some other countries it is more widely used and is traditional at weddings and on other occasions. A flavoring oil is derived from the nuts. Related species include the terebinth, or turpentine tree; the Chinese pistachio, P. chinensis, grown in Florida and California both for ornament and as grafting stock for P. vera; and the mastic (P. lentiscus). Pistachio is classified in the division Magnoliophyta, class Magnoliopsida, order Sapindales, family Anacardiaceae.
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pistachio

[pə′stash·ē‚ō]
(botany)
Pistacia vera. A small, spreading dioecious evergreen tree with leaves that have three to five broad leaflets, and with large drupaceous fruit; the edible seed consists of a single green kernel covered by a brown coat and enclosed in a tough shell.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.

pistachio

of a yellowish-green colour

pistachio

1. an anacardiaceous tree, Pistacia vera, of the Mediterranean region and W Asia, with small hard-shelled nuts
2. the nut of this tree, having an edible green kernel
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005