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August 31, 2011
LONDONNew research from the University of York suggests the tasty pistachio nut may one day be a source of a healthy, caffeine-free and healthy alternative to the coffee bean.
As reported by the Daily Telegraph, the researchers found a smaller version of the pistachio from the Pistacia terebinthus tree has the same chemical signature as real caffeinated coffee when roasted, which provides the same taste and aroma without caffeine.
P. terebinthus nuts roasted for 20 minutes at 200 degrees Fahrenheit began to show a volatile chemical profile similar to roasted coffee beans. The roasting produced high amounts of chemicals that give the nuts a caramel and burnt sugar aroma and citrus and pine flavor.
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