What is boz iç pistachio?

Short definition

Boz iç is the early-harvest kernel of the Turkish pistachio (Pistacia vera L.), the Antep pistachio. The EU registration of Antep Fıstık Ezmesi (a protected pistachio paste) defines it plainly: early-harvested pistachio is called boziç; it is lighter in colour than fully ripe pistachio, its kernel is less developed, and the kernel is dark green.

The Turkish Patent Office registration for the same paste puts the difference this way: as pistachio kernels ripen they darken and turn towards red, while boziç stays light, less developed and bright green inside. Local names include “first harvest” (ilk hasat).

Pano Organic’s boz iç kernels are supplied raw and shelled, with a purplish skin over vivid green flesh.

How it differs from ripe kernels

A pistachio kernel loses chlorophyll, and with it its green, as it ripens on the tree. Research shows the greenest kernel is picked about three weeks before full maturity; the EU registration puts the most suitable time for the boziç harvest 30 to 40 days before the ordinary harvest, between the end of July and the first half of August.

A master’s study from Gaziantep ranks kernel grades by harvest time, starting with the first pick: boz iç, gül iç, neverdi iç and ben iç.

The boz iç kernel is less developed; in return the buyer gets a dark green kernel with an intense aroma.

Where it grows

Southeastern Anatolia is the centre of pistachio growing in Türkiye. According to TÜİK (Turkish Statistical Institute) data, Şanlıurfa produced 47 per cent of Türkiye’s 383,000-tonne pistachio crop in 2024 and Gaziantep 31 per cent; Şanlıurfa also has the largest orchard area.

“Antep Fıstığı” (Antep pistachio) is a registered geographical indication in Türkiye covering 22 provinces, Şanlıurfa among them.

The trade standard

The UNECE standard DDP-10 sets the commercial quality of shelled pistachio kernels, and most buyer specifications borrow its language.

• Moisture: not more than 6.5 per cent.
• Classes: Extra, Class I and Class II, each with its own defect tolerances.
• Sizing is optional, by the number of kernels per 100 grams (or per ounce).
• Optional colour classes for peeled kernels: green, yellowish green, yellow and mixed.
• Packaging: light-protective bags may be used to protect the colour of green pistachios.

What EU importers check

The points below are general regulatory information as of October 2026; check the current texts and your importer’s specification before shipping.

• Aflatoxin limits (Regulation (EU) 2023/915): for pistachios placed on the market for the final consumer or used as an ingredient, 8.0 µg/kg for B1 and 10.0 µg/kg for total aflatoxins; for pistachios to be sorted or otherwise physically treated, 12.0 µg/kg and 15.0 µg/kg.
• Official controls: pistachios from Türkiye (in shell, shelled, paste and powder) are covered by Implementing Regulation (EU) 2019/1793. Implementing Regulation (EU) 2026/194 raised the frequency of identity and physical checks to 50 per cent.
• Each consignment must travel with the results of sampling and analysis and the official document issued by the competent Turkish authority.
• Customs: shelled pistachios fall under HS 0802.52.

What to include in your request

For an accurate quote, tell us (see the quote form):

• Volume and destination
• Use: baklava, filling, paste, decoration
• Your size, colour and moisture specification
• Your analysis specification, including aflatoxins