Boz iç pistachio in pastry and baklava
The dark green layer in a slice of baklava, the whole kernel on top of an Antep biscuit, the colour of a pistachio paste: all of it comes from early-harvest boz iç kernels. This guide sets out what the protected recipes say about boz iç and the forms in which pastry makers buy pistachio.
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Why pastry makers buy boz iç
According to the Turkish Ministry of Agriculture and Forestry’s pistachio sector policy paper, pistachios for industry are picked about a month before the ordinary harvest, when the colour and aroma of the fruit are at their most intense (the “boz” harvest), and are used in desserts, chocolate and ice cream; early-harvest pistachios are bought for baklava.
The registration for Antep biscuits (Antep Kurabiyesi) says the same: with its own aroma and dark green colour, boziç is the first choice for baklava and biscuits.
What the protected recipes specify
Several products registered in Türkiye and the EU name the pistachio that must be used:
| Product | Registration | On the pistachio |
|---|---|---|
| Antep Baklavası | Turkish Patent Office no. 95 (2008); EU PGI, Implementing Regulation (EU) No 1399/2013 | Turkish registration: dark green, intensely aromatic Antep pistachio picked in the first week of August, known locally as boz iç. EU single document: Antep pistachio is compulsory; the lower part of the baklava is dark green from the pistachio. |
| Antep Fıstık Ezmesi (pistachio paste) | Turkish Patent Office no. 237 (2017); EU PGI, Regulation (EU) 2025/1245 | Early-harvest boziç is compulsory; at least 45 per cent pistachio. |
| Antep Kurabiyesi (biscuit) | Turkish Patent Office no. 433 | One or two whole boziç kernels on top; 20 to 40 per cent grated boziç in the dough. |
| Maraş Fıstık Ezmesi (pistachio paste) | Turkish Patent Office no. 1717 (2025) | Early-harvest pistachio defined as boz iç, ground without roasting. |
The forms pistachio is bought in
Pastry and confectionery makers use pistachio as whole kernels, halves and broken pieces, grated kernels, paste and powder. The UNECE DDP-10 standard covers whole, half and broken kernels and peeled kernels; EU customs and control legislation lists pistachio paste and pistachio flour and powder as separate items.
That is the general market picture. Pano Organic supplies boz iç as raw, shelled kernels; state the form you need in your request.
Protecting the colour
The value of boz iç lies in its colour, and light and heat weaken it. The Antep Fıstık Ezmesi registration recommends keeping boziç kernels that are not processed straight away in cold storage or vacuum packs, and the UNECE standard mentions light-protective bags for green pistachios.
For storage conditions, see the harvest and supply season guide.
When you ask for a quote
Tell us your use (baklava, filling, paste, decoration), the form you need, the volume and the destination. Samples are available on request: quote and sample form.
Sources
The general information in this guide is drawn from the sources below.
- Tarım ve Orman Bakanlığı (TAGEM), Antep Fıstığı Sektör Politika Belgesi 2025-2029
- Türk Patent, Antep Baklavası / Gaziantep Baklavası, coğrafi işaret no 95
- Avrupa Birliği Resmî Gazetesi, Antep Baklavası tek belge (OJ C 229, 8.8.2013)
- Türk Patent, Antep Fıstık Ezmesi, coğrafi işaret no 237
- Avrupa Birliği Resmî Gazetesi, Antep Fıstık Ezmesi tek belge (OJ C/2025/1380)
- Türk Patent, Antep Kurabiyesi, coğrafi işaret no 433
- Türk Patent, Maraş Fıstık Ezmesi, coğrafi işaret no 1717
- UNECE Standard DDP-10, Pistachio Kernels and Peeled Pistachio Kernels