No. No salt, no oil, no additives — which is unusual for pistachios. Almost every pistachio sold in Hong Kong is heavily salted, because salt is cheap and it sells. Unsalted lets you taste what a pistachio actually is: sweet, buttery, faintly green.

That split is not damage — it is ripeness. As the kernel grows it swells until it forces the shell apart from the inside. A pistachio that has not split is usually one that was picked before it was ready. The open shell is the fruit telling you it finished the job.

They are one of the highest-protein nuts there is — about 21g of protein per 100g — and rich in fibre, antioxidants and healthy fats. They are also one of the lowest-calorie nuts per serve. Ours have no oil, salt or sugar added, so nothing is working against that.

A standard serve is about 30g — which for pistachios is a generous 45 to 50 kernels, more than most nuts give you for the same weight. Shelling them slows you down too, which is not a bad thing.

Chlorophyll and antioxidants — the same pigments that colour leaves. A deeper green usually means a riper, better-developed kernel. It is also why pistachio is used for colour in pastry and gelato without anything artificial being added.

Yes — unsalted is exactly what you want for cooking, which is half the reason to buy them this way. Crush them over roast fish or lamb, blitz them into a pesto, fold them through ice cream, or use them for baklava and pistachio cream. Salted pistachios would wreck all of that.

Airtight, cool and dark. In Hong Kong's humidity, the fridge keeps them crisp far longer — a soft pistachio is a sad thing. Each pack contains an oxygen and moisture absorber; leave it in the bag.

Yes — free local delivery on orders over HK$350.