Gaziantep Pistachio Powder / Ground Antep Pistachio Flour for Baking

This is finely ground pistachio powder milled from Gaziantep (Antep) pistachios, the variety grown in southeastern Türkiye that the country is best known for. It is a true fine powder, not coarse crushed pieces, so it folds into batters, creams and fillings smoothly and dusts evenly over finished desserts. Gaziantep is the heartland of Turkish pistachio growing and accounts for around 40% of Türkiye's pistachio production. The Antep pistachio is a registered geographical indication in Türkiye, prized for its small, deep-green kernel and rich, buttery aroma. That same pistachio is the defining ingredient of Antep Baklava, which holds EU Protected Geographical Indication status. Here that kernel is ground into a flour-fine powder that carries the colour and flavour straight into your own cooking. How to use it: stir it into cake and pastry batters, pistachio creams, ganaches and frostings, and ice-cream and gelato bases, where it disperses without clumping. Use it as a 1:1 substitute for almond flour in many baked recipes to add a natural green tint and nutty depth, or sift a light layer over baklava, kunafa, cakes, chocolates and lattes as a finishing dusting. Because it is already fine, there is no grinding step and no oily paste to work around. Ingredients: 100% ground Gaziantep pistachios, with nothing added. Allergen note: pistachios are a tree nut; this is produced in a facility that also handles other nuts. Storage: keep the powder in an airtight container in a cool, dry place away from direct sunlight, and seal it well after each use to protect the colour and aroma. Like all nut flours, it is at its best when used within a few months of opening. Available in 100 g, 200 g, 500 g and 1 kg, so you can buy a small amount to decorate with or a larger bag for regular baking. Janti Gurme sources the pistachios from the Gaziantep region and grinds them to a consistent fine powder. Delivered fast to your door.