- Latin name
- Pistacia vera
- Family
- Cashew family (Anacardiaceae)
- Origin
- the scent is created in the laboratory
- Parts used
- nuts (as the reference for the scent)
- Raw materials
- gourmand nut accords
- Extraction
- synthesis
- Olfactory group
- gourmand (nutty)
- Position in the pyramid
- heart and base
- Synthetic substitutes
- pyrazines, lactones, vanillin
The pistachio is a green nut in a pale shell that splits slightly when it ripens. In perfumery pistachio is recreated with a gourmand accord — from a roasted nut to creamy pistachio ice cream.
How it smells: soft, creamy and nutty: a roasted nut, a light sweetness, a faintly green and almond-like shade. Pistachio sounds gentler and creamier than hazelnut, cosy and a little dessert-like.
The pistachio is a relative of mango and cashew, and its smell also carries a light resinous-green note. It is this note that sets pistachio apart from other nuts and makes it fresher and greener.
What it pairs with: with vanilla and cream — “pistachio ice cream”, with rose — “pistachio and rose” in the spirit of oriental sweets, with almond and tonka — gourmand compositions, with sandalwood — a creamy woody base, with musk — soft skin scents.
Good to know: in Iran, one of the largest pistachio producers, people say the best nuts “smile” — the shells of ripe pistachios split open by themselves on the tree.
