Hazelnuts

Hazelnuts, also known as filberts, are the edible nuts of trees from the genus Corylus, primarily Corylus avellana. They are characterized by a hard, smooth shell enclosing a single, round kernel with a distinctive thin, brown skin.

Key Specifications & Details:

• Physical: Roughly spherical, 15–25 mm in diameter. The kernel is creamy white, with a rich, buttery, and slightly sweet flavor that intensifies when roasted.

• Nutritional Profile: Energy-dense (approx. 628 kcal/100g). An excellent source of healthy monounsaturated fats (45g/100g), protein (15g/100g), dietary fiber (10g/100g), vitamin E, B vitamins, and essential minerals like manganese, copper, and magnesium.

• Culinary Use: A versatile ingredient used whole, chopped, ground, or as a paste. Found in confectionery (especially pralines and chocolates), baked goods, spreads (notably gianduja and Nutella), and savory dishes.

• Harvest & Processing: Typically harvested in autumn. They undergo de-husking, drying to reduce moisture, and then cracking to extract the kernel. Sorting ensures quality and size consistency.

• Major Producers: Turkey is the world’s dominant producer (∼70% of global supply), followed by Italy, the United States (Oregon), and Azerbaijan.

• Shelf Life: Due to their high fat content, raw kernels are prone to rancidity. Proper storage is in a cool, dark, dry place, or refrigerated/frozen for extended freshness.