hazelnut
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c hazelnuts; coarsely chopped

Nuts & SeedsHazelnuts are typically harvested in late summer through early fall (August-October in the Northern Hemisphere). They are widely available year-round in dried and shelled forms.

Hazelnuts are rich in monounsaturated fats, vitamin E, and antioxidants, supporting heart health and providing approximately 628 calories per 100 grams. They also contain manganese, copper, and magnesium, making them a nutrient-dense addition to any diet.

About

Hazelnuts (Corylus avellana) are the edible nuts of the hazelnut tree, native to temperate regions of the Northern Hemisphere, particularly Turkey, which produces approximately 70% of the global supply. These small, round nuts have a hard brown shell encasing a cream-colored kernel with a naturally sweet, buttery flavor and mild earthiness. The hazelnut's richness comes from its high oil content (around 60%), which contributes to both its distinctive taste and culinary versatility. Key commercial varieties include the Barcelona, Tonda Gentile Trilobata, and Turkish varieties, each with slight variations in size and flavor intensity.

Culinary Uses

Hazelnuts are used extensively in both sweet and savory cooking across European and global cuisines. They are celebrated in pastry-making, chocolate confections (particularly Nutella and hazelnut pralines), and baking applications where they provide textural contrast and nutty depth. Coarsely chopped hazelnuts are commonly used as a topping for desserts, a component in nut butters, and an ingredient in savory dishes such as salads, grain bowls, and meat preparations. Hazelnut paste and hazelnut oil are fundamental to French patisserie and Italian cuisine, while crushed hazelnuts appear in dukkah (Egyptian spice blend) and various European baked goods. The nuts pair well with chocolate, coffee, citrus, and warm spices.

Forms & Preparations

  • Whole, in-shell — Unshelled hazelnuts with protective outer covering; require cracking and shelling before use.
  • Shelled and whole — Kernels removed from shell but left intact; commonly roasted and used as snacks or in cooking applications requiring whole nut presentation.
  • Coarsely chopped — Roughly cut into 1/4- to 1/2-inch pieces; ideal for toppings, texture in baked goods, and visible incorporation into dishes.
  • Finely ground or flour — Processed into a powder consistency; used in baking, as a coating, or to create hazelnut meal for gluten-free applications.
  • Hazelnut butter or paste — Roasted nuts ground into a smooth or chunky spread; used in confections, baking, and as a standalone condiment.
  • Hazelnut oil — Cold-pressed oil extracted from roasted hazelnuts; prized for finishing dishes, salad dressings, and desserts due to its rich, nutty flavor.