hazelnuts

Hazelnuts, also known as filberts, are edible nuts produced by several species of the genus Corylus, most notably Corylus avellana. Native to Europe and western Asia, they are a major crop in Turkey, Italy, and the Pacific Northwest of the United States, with production also reported in Azerbaijan, Spain, and other temperate regions. In some markets the term “hazelnut” is used interchangeably with “filbert.”

The nut consists of a hard shell that encloses a light brown kernel with a papery skin. Kernels are oval to teardrop-shaped and typically 1–2 cm long. The flavor is sweet and mildly roasted when heat is applied. Hazelnuts may be sold shelled or with shells, sometimes skin-on or skinless after processing.

Cultivation: Hazelnuts grow on deciduous shrubs reaching several meters tall. They prefer well-drained soil, full sun, and adequate airflow. Most nut production relies on wind pollination, and many cultivars are chosen for productivity and disease resistance. Harvest usually involves mechanical shaking or knocking of nuts from husked clusters.

Uses and nutrition: Hazelnuts are high in fats, mostly monounsaturated, and provide protein, dietary fiber, vitamin E, and minerals such as magnesium. They are eaten raw or roasted and are key ingredients in confections, baked goods, and spreads (for example gianduja and Nutella); hazelnut oil is used for flavoring and dressings.

Storage and safety: To preserve quality, hazelnuts should be kept in a cool, dry place and refrigerated to extend shelf life. They are a common tree nut allergen; improper storage can lead to rancidity or mold.