Why Were Pistachios Dyed Red?

Red pistachios. What’s up with those crimson rebels who deny their natural green hue? Diving into the background of red pistachios was an illuminating experience that had us reading up on everything from the science of food dye to international trade relations, all while accepting that we’re going to chuckle no matter how many times we read the word “nutmeats.” Thank you, red pistachios, for helping us be more smartier. Here’s the deal with red pistachio nuts.

When were red pistachios made?

In a nutshell (pause for laughter), pistachios were dyed red between the 1930s and 1970s. After walking to school uphill both ways, there was no better way to replenish energy stores than with a handful of pistachios, which were likely dyed red. When the ‘80s came around, red pistachios fell out of favor and the natural green-ish hue replaced the artificial red as the trademark pistachio color.

Why were pistachios dyed red?

There are two common explanations: One can be traced back to Syrian importer Zaloom, who dyed his nuts to distinguish them from his competitors. The other, more accepted story is that pistachios were probably dyed red to mask the imperfections that came about due to the drying process. These blemishes did nothing to affect the taste, but did make the nuts visually less appealing, so strictly cosmetic action was taken in order to sell more product. Thankfully, success through strictly aesthetic beautification is confined to the world of nuts. 

What happened to red pistachios?

Well, a lot of them got eaten. For a less smart-ass answer, look to international relations. Many trace the disappearance of red pistachios to an increase in U.S. production. Prior to the ‘70s, most pistachios were imported from the Middle East, where, traditionally, harvested pistachios were not hulled and washed immediately, leaving those aforementioned stains. 

To cover up these imperfections, producers dyed the nuts red. The 1980s saw a decline in imported pistachios due to an embargo on Iranian pistachios, and an increase in American pistachio production. American producers used a mechanized harvest process still in use today that picks, hulls, and dries the product before the stains set in, so the dye is no longer necessary. Turns out, politics really is nuts. 

Is the red dye on pistachios harmful?

Though red pistachios aren’t common anymore, they are still available and get their color from artificial food dye. Many companies use Red 3 or Red 40. While pistachios are packed with vitamins and nutrients, those wouldn’t do much to cancel out any existing concerns about the dyes, which have been linked to illness and behavioral issues throughout development. 

With California’s upcoming 2027 ban on Red 3, we encourage you to do your own due diligence because, if it is not abundantly, painfully clear, we are not doctors. Red pistachios don’t differ in taste from their green OG version. You may miss out on the fun red finger stains, but that’s why we have Flamin’ Hot Cheetos, the famously healthy alternative. Again, not doctors.