Pistachio paste

Pâte de pistache

What it is

Pure ground kernel is a dull khaki-olive; the bright green on most shelves is dye, and often almond making up part of the weight. That matters beyond colour — a cut paste carries less fat, so a ganache built on it sets harder and a cream splits sooner.

In the kitchen

Count it as a fat, not a flavouring: at roughly half its weight in oil, 100 g of paste in a crème pâtissière wants about 20 g less butter. Stir the risen oil back in before you weigh — the bottom of a settled jar is nearly dry solids.

Goes with

Bronte pistachio White chocolate Cream Butter Cherry Ricotta

Same species

Antep pistachio Bronte pistachio Mastic Pistachio Pistachio oil

Also used with

Marzipan

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