Coffee Finds Healthy Competition in Pistachios

Chemists at the University of York may have found a flavorful, caffeine-free alternative to coffee: a small variety of the pistachio nut that exudes coffee’s robust flavor without the caffeine kick. The researchers found that the Pistacia terebinthus fruit happens to have the same chemical signature as real, caffeinated coffee, which means the nuts can be roasted to have the same taste and aroma. The secret is to roast the nuts for 20 minutes at 200 F, which produces a chemical profile that gives them a caramel and burnt-sugar scent along with a slight citrus and pine flavor. The findings were first reported in June by the Natural Environment Research Council’s PlanetEarth site. Time will tell whether this discovery will really be able to make way for a healthier, caffeine-free replacement for traditional coffee beans, but we eagerly await the first iteration to come to market to see for ourselves. —Eva Meszaros

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