Use pistachio spread your Papi way: spoon it, swirl it, warm it or bake it. Start with a swipe, then make it your own.
Smooth vs Crunchy: Smooth is silky and easy to stir through; Crunchy brings pistachio pieces and texture.
Smooth is silky and stir-through friendly; Crunchy is for extra pieces.
Keep it sealed in a cool, dry cupboard and follow the jar directions.
Absolutely — fill cookies and croissants, or swirl it through batters.
