I did not know until I was an adult that they did that because they used to source all the pistachios from overseas and the quality was not as good as the ones they grow in California now.
Are there any other instances of fruit, nuts, or vegetables having their lower quality hidden by subterfuge?
Anonymous · 2026-07-09 16:15 [#5825][report] I remember when they were dyed red and green.
Anonymous · 2026-07-09 16:17 [#5826][report] >>23536 Most tomatoes are picked green and underripe, then treated with ethylene gas to turn red. It's why fresh tomatoes often taste weird compared to canned ones that are actually picked when ripe.
Anonymous · 2026-07-09 16:20 [#5828][report] >>23536 It was a major gag in The Naked Gun. https://www.youtube.com/watch?v=nyGZAg3lo9A
Anonymous · 2026-07-09 17:52 [#5861][report] >>23536 >Are any of you anons old enough to remember when pistachios were dyed red? yes
>having their lower quality hidden by subterfuge all pistachios are low quality.
Anonymous · 2026-07-09 17:54 [#5864][report] Yellow cheddar is dyed because people associated darker yellow cheeses with quality. so manufacturers started making them darker, and darker.
now it is done because that is how it has always been done.
there reason for most of the things that you see happening in food.
Anonymous · 2026-07-09 18:42 [#5884][report] >>23536 >the quality was not as good as the ones they grow in California now fucking lmao, kids these days.
the calikikery takeover of the pistachio industry after we sanctioned Iran/ME countries has been the fucking worst. size. quality. etc. you fucking clowns, I swear.
Anonymous · 2026-07-09 18:46 [#5887][report] >>23542 >calikikery Jew derangement syndrome.
Anonymous · 2026-07-09 18:51 [#5892][report] Farmed salmon are fed pellets with added dyes that turn their flesh red. It would be greyish like tuna otherwise. Wild salmon has red flesh because they consume an algae that naturally dyes their flesh red.
Anonymous · 2026-07-09 19:11 [#5898][report] >>23536 most black olives are harvested when still green (unripe), they're treated afterwards maraschino cherries are leftovers which are bleached, laced with artificial flavours (corn syrup, "almond extract") and dyed. A lot of citrus is coloured with ethylene gas to not make it look green (even though that's perfectly normal) Apples are waxed. They're sprayed with a chemical called citrus 2 to make them look more red. So are tomatoes. Chicken and salmon are fed pigments to make their meat look "more healthy". All meat is injected with brine to make it heavier.
Anonymous · 2026-07-09 20:18 [#5915][report] >>23536 Almost all food in America is chemically treated to improve color/texture/cut costs/whatever. Our food is literal poison and the government allows it so corporations can save a couple pennies.
It wasn't that they were lower quality, but that the traditional hulling done in Iran made the shells a little unsightly (like it matters).
Anonymous · 2026-07-09 23:43 [#5981][report] >>23536 I remember loving them by my parents wpuldnt buy them because it made a mess. Youd also look like you were wearing lipstick.
Anonymous · 2026-07-09 23:48 [#5988][report] >>23536 Yeah. I remember them from the 90s. My dad's fat girlfriend was always eating them.
Anonymous · 2026-07-10 00:00 [#5990][report] >>23543 >its deranged to point out that the same Jewish couple owns the largest nut and pomegranate groves in the country You are a Jew too.
Anonymous · 2026-07-10 01:49 [#6023][report] >>23536 you can still get these some places. I buy them sometimes if I'm using pistachios as a garnish just for a bit of visual flair.
Anonymous · 2026-07-10 01:54 [#6026][report] If not for JFK's grandson, everything would be dyed red like that (red 40)
Anonymous · 2026-07-10 05:34 [#6181][report] >>23547 I’ve got a loaf of sliced bread sitting on my refrigerator, expiration date was almost a year ago but it’s still soft and mold free
I don't know nothing about that but if you ever see Wonderful brad pistashios, poke holes in the bags and walk away. They're owned by gigakikes that fund the pissraeli cult.
Anonymous · 2026-07-11 08:16 [#7133][report] >>23536 once i got red pistachios for christmas because i said i wanted some (i thought it was a strain not dye), i ate them, and the next morning got scared when i took a red colored shit until i realized what it was
Anonymous · 2026-07-11 08:33 [#7145][report] >>23563 you mean greens?
Anonymous · 2026-07-11 17:02 [#7527][report] >>23536 I got some in a gift basket. I didn't really get it. Its just dye all it did was make my hands pink.
Anonymous · 2026-07-11 18:01 [#7602][report] >>23538 In the fall when I have green tomatoes, I harvest them and then wrap them in newspaper and put them in my pantry, they will slowly ripen up over the winter. I have home grown tomatoes which ripen as late as March.
Anonymous · 2026-07-11 18:13 [#7611][report] >>23568 How do they taste compared to vine ripened? I wonder if letting them naturally ripen slowly like that results in a better taste compared to processing them with ethylene gas like big producers do.
Anonymous · 2026-07-11 18:15 [#7615][report] >>23569 They taste great. It's impossible to perform a proper a/b comparison to ones ripened on the vine for obvious reasons.
Also if you let zucchinis get big they get a nice thick hard rind and turn into a spaghetti squash. You don't have to throw them away when they get seedy or big.
Anonymous · 2026-07-11 18:16 [#7616][report] >>23544 Im not a jew or an alcoholic casino owner. I dont eat literal sea slugs like salmon or tuna
Anonymous · 2026-07-11 18:17 [#7621][report] >>23538 same is true of apples and peaches and plums
Anonymous · 2026-07-11 18:20 [#7626][report] >>23564 Thanks for the tip, I'll be sure to buy some the next time I'm out grocery shopping.
Anonymous · 2026-07-11 22:28 [#7905][report] >>23536 Dude yeah actually, I completely forgot and probably never would have remembered.
Anonymous · 2026-07-13 13:56 [#8908][report] They still do colour them, just not red. Go buy pists from a regular grocery store, then find them at a middle-eastern grocery store, if you're lucky enough to have one in your town, that roasts them in house. They're very blotchy and mottled looking and I can see why they colour them. Although fresh-roasted have a much different taste than the mass produced stuff.
Anonymous · 2026-07-13 14:37 [#8914][report] >>23538 this is why they were dying the ketchup at one point
Anonymous · 2026-07-13 14:39 [#8915][report] >>23558 no you fucking don’t even with the preservatives in our bread it will still only last a couple weeks before mold gets it
Anonymous · 2026-07-13 16:47 [#8927][report] >>23578 How, exactly, do preservatives prevent mold? Or any kind of "going bad" for that matter? Are they a poison for fungi & bacteriae? Or do they simply prevent absorption of water? We know they increase shelf life, but how, exactly, do they work?
Anonymous · 2026-07-13 18:33 [#8936][report] >>23561 >>23562 When I first seen these scene I was looking up american red candies for ages trying to figure out what they were eating
Anonymous · 2026-07-13 19:43 [#8950][report] >>23580 This is one of the funnier stories I've heard on this board in a while. Bless you, anon.
Anonymous · 2026-07-14 05:14 [#9090][report] >>23578 NTA but I do too. I buy dark rye bread though. Usually lasts 4 months in the fridge. >>23579 They are chemicals that kill mold spores by destroying their cell membranes and not letting them grow into actual mold. But all this does is slow the process. The mold spores eventually win and grow into colonies. They COULD make bread that can't get moldy ever by increasing the concentration of these chemicals (which you then eat). And they do, pic related Don't worry, these chemicals are considered """safe""" by global food industry standards