Crushed Gaziantep (Antep) Pistachios — Janti Gurme Turkish Pistachio

These are crushed pistachios from Gaziantep, the province in southeastern Turkey that gives the nut its Turkish name — antep fıstığı, literally "Antep pistachio." Gaziantep is the historic centre of pistachio growing in Türkiye, and its pistachios are the ones bakers reach for when they want deep, resinous flavour and that signature vivid green. This is the Janti Gurme line, coarsely crushed into uneven pieces rather than a fine powder, so you get texture you can see and feel. The crush is built for pastry work. Scatter it between layers of baklava, fold it through künefe, pack it into kadayıf and şöbiyet, or press it onto the cut tops so every diamond shows that green edge. Because the pieces are already broken down, you skip the chopping board — it spreads evenly, bakes without scorching the way whole nuts can, and gives a steadier bite through a tray of pastry. It is just as at home as a finishing garnish: a green snow over Turkish delight (lokum), ice cream, semolina cakes, rice pudding (sütlaç), labneh, or a cheese board. A spoonful lifts granola, energy balls, and morning yoghurt too. Flavour is the reason to choose Gaziantep over a generic pistachio. The kernels carry a richer, almost piney depth and hold their colour through the oven, which is exactly why Antep-style baklava — granted EU Protected Geographical Indication status in 2013 as Türkiye's first EU-certified food — is built around this pistachio. You are buying the same raw material, ready to use. Pistachios are a tree nut, so this is not suitable for anyone with a tree-nut allergy, and it may share equipment with other nuts. Like all pistachios, the natural oils turn over time: keep the pack sealed in a cool, dark, dry spot, away from heat and light. For longer storage an airtight container in the fridge or freezer keeps the crush fresh and the colour bright. Available in 100 g, 200 g, 500 g, and 1 kg — from a single tray of baklava to a working pastry kitchen. Fast delivery to your door.