Notice to customers during the month of August we will be involved in numerous events. The shop will be operational but shipments will be suspended from 1/08 to 1/09. Take advantage of the discount code COCOMERO5 (5% discount valid until 7/29) to stock up on your favorite products.

The blend with ingredients from organic cultivations and natural aromas gives an intense and aromatic touch. The taste is complex, with a rich sensation on the palate given by the dates and rice flour, to which are added pistachios and an exquisite note of cinnamon. The consistency and nuances of fruit make it an ideal infusion for breakfast, and for any time of day when you want a full-bodied drink. Soft hibiscus and marigold petals create the delicate final flavor; perfect as a relaxing infusion if drunk hot or refreshingly prepared fresh.

Apple and pistachio infusion: properties and benefits

By taking this infusion you take advantage of the qualities of the different ingredients, first of all the apple. Known for its digestive qualities, the apple provides health benefits including antioxidants and vitamins. This warm and relaxing drink provides useful virtues against constipation, drunk in the morning it improves digestion and transit of food, relieving irritation of the intestine. The apple and pistachio tea offers high amounts of magnesium, potassium, calcium, iron, vitamins C and A - along with hibiscus and dates. All elements that can help the body and its immune defenses. Dates and pistachios are energetic elements of the fruit infusion, which provide minerals. The hot apple and pistachio infusion also promotes the well-being of the throat and makes a useful action against irritation pleasant, thanks to the warm taste of cinnamon.

<h2style="text-align: justify;">Origins and history of cultivation

Pistachio is a food, included among dried fruit, which has been consumed by man for thousands of years. There is evidence of pistachio in food from around 8,000 years ago. The legend of the Hanging Gardens of Babylon also speaks of pistachio trees (700 BC), just as pistachios are also mentioned in the Old Testament. It is thought that the pistachio is a plant native to the territory of Persia and Turkey, which spread early in the basin. The name derives from the Greek Pistàkion. Over the centuries they were highly appreciated as precious and refined food, often considered a luxury in classical Rome. Pistachios reached Italy from Syria and then spread throughout the Mediterranean. It was easy to transport them along the Silk Road, due to their durability over time. Used both as ground for sauces and to create desserts, they were appreciated for their exceptional nutritional value: they are seeds rich in proteins, fats and fibre. In Italy, the large crops in Sicily make it a widely used element in the kitchen. The apple species, Malus, is native to the temperate zones of both hemispheres – northern and southern. The apple grown today is believed to have been domesticated from a wild apple plant, M. sieversii, approximately 4,000-10,000 years ago. In any case, the origin would be in the Tien Shan mountains in Central Asia. From there it spread to Western Europe along the Silk Road and hybridized with other species. Over the centuries, ever-changing selections have been made, the best known of which were created around 2,000 years ago. Today there are hundreds of varieties in Europe, which are then also exported to North America.

Fruits and flowers

The components of the infusion are many, and the mixture includes fruits and flowers of different origins. Pistachio comes from the Pistacia vera plant, a small tree in the Anacardiaceae family. The edible part is that of the seeds. To grow better, the plant prefers dry soil, in warm or temperate climates. It shows very extensive branches but rarely exceeds 9 meters in height. It has broad leaves and male and female flowers (it is generally a dioecious plant). The white drupes grow in clusters about 2 cm long. As they mature, they tend to divide without releasing the seed. Under the shell, the walnut has a greenish kernel enclosed in a thin, adherent reddish skin. The edible ones are the kernels, shelled and peeled. The apple plant is Malus domestica, which belongs to the Rosaceae family. It is a tree native to Asia, now widespread throughout the planet. The fruits differ in colors and in many varieties, from yellow and green apples to red ones, with different shades. Apple trees are generally small trees, but if the tree is not pruned, it often reaches a height of 9 meters and an equally large crown. Hibiscus comes from the plant Hibiscus sabdariffa, also called rosella. It is part of the Malvaceae family. Probably native to West Africa, it comes for the edible outer part of its flower (calyx). It grows best in clayey soils and intropical climates, with average rainfall of about 25 cm per month, throughout the growing season. The date palm, (Phoenix dactylifera), is a tree of the palm family (Arecaceae). It is a plant about 23 meters tall, with a crown of leaves about 5 meters long. The date is a fruit with a single seed, or drupe, usually oblong. It can vary greatly in size, color, quality and consistency of the pulp, depending on the variety. Ceylon cinnamon (Cinnamomum verum) is an evergreen bushy tree of the laurel family (Lauraceae), which gives the spice from its bark. Native to Sri Lanka (formerly Ceylon), the nearby Indian coast of Malabar and Myanmar (Burma) and is now also cultivated in South America and the West Indies. Similar species are also cultivated as a source of cinnamon, including Chinese cassia (Cinnamomum cassia), Vietnamese (C. loureiroi), Indonesian (C. burmannii) and Malabar cinnamon (C. citriodorum). Calendula officinalis is an annual herbaceous plant, of the Calendula genus of the Asteraceae family. It grows in the temperate regions of Eurasia and North Africa, showing ray-shaped flowers, similar to yellow-orange petals. They are known for their beneficial and soothing cosmetic properties.

Nutritional values of organic apple and pistachio infusion

The main active ingredients are mineral salts, potassium, magnesium and iron, and vitamins A and C.

How is the infusion prepared?

The infusion is obtained by placing approximately 3-5 grams of the organic apple and pistachio mixture with water at 100°C in a cup (250 ml). Leave to infuse for 10 to 12 minutes before drinking. Add honey or sugar, if desired.

Apple and pistachio infusion: side effects and contraindications

To obtain the best benefits from the mixture, it is necessary not to exceed in consumption or take the apple and pistachio infusion for too long periods. Excessive intake can cause intestinal gas, bloating, abdominal pain and diarrhea. Pistachios can cause allergic reactions in some peanut-allergic individuals. Furthermore, it is advisable to evaluate all the ingredients of the infusion, to avoid allergy symptoms. Caution advised for pregnant or breastfeeding women.


Specific References

Recently added our store

16 other products in the same category: