Haselnuss

Haselnuss is the seed of the hazel tree (Corylus avellana), a small to medium deciduous tree in the family Betulaceae. The edible kernel is enclosed in a hard shell and a thin papery husk, and it can be eaten raw or roasted. The term is also used for kernels of related cultivated hazel species.

Cultivation and production: Hazelnut trees prefer temperate climates with mild winters and well-drained soil. Commercial production is concentrated in Turkey, Italy, Azerbaijan, the United States (primarily Oregon) and Spain. Harvest typically occurs in late summer to autumn when the husks split and the kernels are collected after husking and shelling. The crop is susceptible to diseases such as filbert blight and requires wind pollination; many cultivars exist, including varieties such as Tonda Gentile and Barcelona types.

Nutritional profile and health aspects: Hazelnuts are rich in fats, mainly monounsaturated fatty acids, and also provide protein, dietary fiber, vitamins (notably vitamin E) and minerals such as magnesium and potassium. They are energy-dense, with roughly 600 kcal per 100 g and around 60 g fat and 15 g protein.

Uses and processing: Eaten as a snack, roasted or salted, hazelnuts are a common ingredient in confectionery, bakery and spreads. They are used in pralines, chocolates, nut pastes and as flavoring in pastries. Hazelnut oil is pressed for cooking and cosmetics due to its aroma and fatty-acid composition.

Storage and allergen information: Store in a cool, dry place; refrigeration extends shelf life. Hazelnuts are a known allergen; individuals with tree-nut allergies should avoid them and watch for cross-contact.