Are We Going to Burn Out on Pistachio? Here’s What the Experts Think

After seeing this trend continue to rise over the last year, I’ve posed a different question: Does pistachio have the staying power to go from trendy to kitchen staple? I spoke with several experts, including Melanie Bartelme, the associate director of food & drink at marketing research firm Mintel, and Diana Salsa, the vice president of marketing at Wonderful Pistachios, along with a handful of food editors at The Kitchn to find out.

Pistachio is by no means a new flavor, having been loved by cultures all over the world for thousands of years. And yet, “over the past decade, global demand for pistachios has more than doubled,” says Salsa — well before the Dubai chocolate bar basically broke the internet (and supply chains). “Consumers [are] not only snacking more on pistachios, but also learning how to integrate them into their everyday recipes,” she says.

The rising interest in global flavor trends throughout the world and in the U.S. might also have something to do with it, says Bartelme, noting that there’s been “interest in more Middle Eastern flavors.” Plus, she says it helps that pistachios are familiar and accessible to U.S. consumers, even if they can be a bit pricey. Though Patty Catalano, a food editor at The Kitchn, says, “there are a lot of places people can get into this trend from different price points.” (More on that below.)

Undoubtedly, the rise of Dubai chocolate has breathed new life into pistachio and chocolate as a power pairing for U.S. consumers. “While the Dubai chocolate bar and pistachios themselves are expensive, in the broad scheme of things, it’s like a ‘little luxury,’ so I see people buying them the same way they will a $20 lip balm,” says Rachel Perlmutter, a culinary producer at The Kitchn. 

Both Bartelme and Perlmutter think the flavor combo is here to stay. Perlmutter compares it to the once-super-trendy salted caramel and birthday cake flavors that are still popular among sweets (like birthday cake Oreos and salted caramel danishes at Trader Joe’s). And while Melanie thinks the chocolate-pistachio combo has staying power, she suggests that “maybe we’ll start to see some of the named trend for ‘Dubai chocolate’ drop out.” 

As for pistachio on its own, though, not everyone on our team believes it will remain as popular. “I think, like most trends, it will ultimately peter out (though as we’ve seen, trends tend to circle back around, so I could definitely see that being the case),” says The Kitchn’s Deputy Food Editor Kristina Razon. On the other hand, Associate Editor of Groceries Ali Domrongchai thinks it has staying power: “I feel like it will endure — and it’s really been a great opportunity to show the nuttiness and versatility of pistachios.” 

To help you get in on the excitement, I asked these trend experts and major pistachio fans for their favorite pistachio products. These are the three they recommend. Find them in the freezer, baking, and snack aisles.

Domrongchai loves pistachio gelato, mentioning Talenti’s Pacific Coast Pistachio as her favorite store-bought pint. “It’s nutty, earthy, and ever-so creamy.” The delicious confection — perfect during a heat wave — contains pistachio butter as well as California-grown pistachios for a pretty light green color and a deep, rich pistachio flavor.

Buy: Talenti Pacific Coast Pistachio Gelato, $4.89 for 1 pint at Amazon

Hailing from the 1970s,  this fluffy dessert speckled with pistachios, mini marshmallows, and crushed pineapples is “very retro and surprisingly good,” Catalano says. You could also try following the package instructions, and swirling pistachio and chocolate pudding mixes together for a Dubai-style chocolate pudding (I just came up with this, and now I absolutely have to try it). 

Buy: Jell-O Instant Pistachio Pudding Mix, $1.59 for 3.4 ounces box at Target