Pistachio paste

Amin Farms supplies pistachio paste made from kernels grown in Iran’s Kerman province. Most of our paste buyers are food producers who need a concentrated pistachio base they can dose into gelato, fillings, creams and chocolate. Retail spreads are a smaller share of demand.

Each order starts with a specification. The kernel type, roast level and grind fineness all change the colour, flavour and texture of the final paste, so we confirm these with you first and then prepare a quotation.

Pistachio Paste vs Pistachio Butter

The two products start from the same raw material and end up in different places. Pistachio paste is milled very fine so it disperses evenly into a mix, which matters in gelato bases and piped fillings where any grit is noticeable. It’s treated as an ingredient.

Pistachio butter is made for spreading and eating as it is. Its texture and flavour profile are set for the end consumer. If you’re stocking shelves, butter is usually the better fit. If you’re manufacturing, start with paste.

Applications

Gelato and ice cream. Pistachio is one of the most requested gelato flavours, and producers rely on paste for a consistent flavour from batch to batch. The dosage you need depends on your recipe and target intensity.

Bakery and pastry. Croissant and danish fillings, cream fillings, macarons and tarts. Paste can be blended with sugar, cream or white chocolate to build a filling at your own sweetness level.

Chocolate and confectionery. Pralines, pistachio-filled chocolate bars, spreads and truffles. Demand for filled bars has pushed many chocolate makers to source paste in larger volumes.

Middle Eastern sweets. Baklava, kunafa and halva producers use paste alongside chopped kernels for a deeper pistachio flavour in the filling.

Dairy and drinks. Flavoured milks, yoghurt, frozen desserts and café syrups.

How Kernel Choice Affects the Paste

Colour is often the first thing buyers ask about. Kernels harvested early keep a brighter green tone and give a vivid paste with a lighter flavour. Fully mature kernels are more yellow-green and produce a darker paste with a stronger nutty taste, particularly after roasting.

Roasting also shifts the result. A light roast keeps more of the green colour, while a darker roast adds toasted notes and turns the paste brown-olive. Gelato makers often choose a lighter profile, and chocolate and praline producers tend to prefer a deeper one.

We source kernels from our own pistachio range, including green kernel pistachios and Kaal pistachio kernels. Tell us the colour and flavour you’re aiming for and we’ll recommend a kernel and roast combination.

Quality Control and Export Documents

Aflatoxin control matters as much for paste as it does for whole kernels, since contamination in the raw kernel carries straight through into the finished product. Kernels are checked before processing, and buyers should confirm the aflatoxin limits and lab testing their destination market requires before shipment.

Depending on the destination, documents can include a certificate of origin, phytosanitary and health certificates, and laboratory test reports. Send us your market’s requirements with your enquiry so they’re built into the order from the start.

Packaging, MOQ and Shipping

Pistachio paste ships in export-grade, sealed food containers to protect it during transit. Private label and custom packaging are available for larger orders. The minimum order for bulk products is one full container load, and lead time depends on the specification, packaging and destination.

Samples are available for qualified buyers who want to test the paste in their own recipe before ordering.

Frequently Asked Questions

Is your pistachio paste 100% pistachio?
[confirm with production team] We can also discuss sweetened or blended versions if your application needs them.

Can I choose the colour of the paste?
Yes, within the limits of the raw material. Colour depends mainly on kernel type and roast level, so tell us your target and we’ll suggest the closest option.

How should pistachio paste be stored after delivery?
Keep it sealed in a cool, dry place. Once opened, store it refrigerated and use it within the period stated on the label. Oil may rise to the top over time, and stirring restores it.

Do you send samples before a bulk order?
Yes. Contact the export team with your company details and intended application.

What’s the difference between your pistachio paste and pistachio butter?
Paste is a finely milled ingredient for manufacturing. Butter is made for spreading and retail. See our pistachio butter page for that product.

Request a Quote

Send us your application, target colour and roast, estimated volume, packaging needs and destination country. The Amin Farms export team will reply with a specification and quotation. Contact our export team