I love pistachios. The first ones I ate were of the red variety. For years I didn’t know there was an undyed variety. (as a kid I thought pistacios red by nature - didn’t understand why pistachio ice-cream was green).
When I discovered undyed pistachios, I approached with caution but was a quick convert. Now, years later, I just can’t imagine why anyone would choose the hard-to-get-off-sonofabitchin-red variety.
Why the dye?