Phenolic compounds are widely distributed in almost all higher plants and they occur in different tissues. The quality and quantity of phenolics is used as criteria for variety identification. The present study has been planned to determine the phenolic composition of Pistacia spp. and pistachio cultivars. Phenolic compounds were investigated by Thin Layer Chromatography (TLC). Some differences were observed in relation to spots from phenolics in pistachio and Pistacia spp.