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Hazelnuts

Contents

1. Hazelnuts at a glance

Hazelnuts are among the most popular nuts of all, whether eaten plain as a snack, roasted in muesli, or used as a base for creams, pralines and pastries. They come from the hazel shrub (Corylus avellana), native to temperate regions of Europe and cultivated there for centuries. The round to slightly oval kernels stand out with their fine, sweetish-nutty note and a pleasant roasted aroma once roasted. Hazelnuts are available natural, roasted or blanched, meaning freed from their thin brown skin, which makes them especially interesting for light-colored creams and delicate baked goods.

2. Origin, varieties & quality characteristics

The quality and character of a hazelnut depend heavily on its origin. Hazelnuts from Piedmont in Italy, especially the Tonda Gentile variety, have an especially fine, intense aroma. They are considered premium quality among connoisseurs and are preferred in patisserie and praline production, where a particularly round, not overly dominant aroma matters.

Turkey, above all the Black Sea region around Giresun, is the world's largest hazelnut-growing area and supplies robust, well-balanced kernels in large quantities. French hazelnuts, in turn, are considered mild and round in flavor and pair especially well with chocolate and in classic baked goods.

When buying, it's worth looking at a few quality signals: an even caliber, meaning a uniform kernel size, a fresh, nutty smell with no hint of rancidity, and transparent origin with batch-based quality checks. Hazelnuts are also available in various formats: as whole kernels, coarsely chopped, sliced, or as fine flour or meal that can be used in bakeries and for gluten-free recipes. Organic hazelnuts come from ecological production and are available in varying amounts depending on the harvest. For catering, manufacturers and resellers, we also offer bulk packs with plannable delivery intervals.

→ Discover roasted, unsalted hazelnut kernels

3. Nutrients & tolerability

Hazelnuts are extremely nutrient-dense. Per 100 grams they provide around 716 kilocalories, or 2953 kilojoules. With around 68 grams of fat per 100 grams, they are among the higher-fat nuts, though only a small part of that, about 5.5 grams, is saturated fat, with the majority being mono- and polyunsaturated fatty acids. Carbohydrate content is comparatively low at around 5.6 grams, of which about 3.2 grams is natural sugar. At 16.3 grams per 100 grams, hazelnuts also provide a solid portion of plant-based protein, while salt content, at 0.03 grams, is practically negligible.

Hazelnuts also naturally contain vitamin E, various B vitamins, as well as the minerals magnesium, copper and manganese. Exact values can vary slightly depending on origin, harvest year and processing method.

Hazelnuts are among the more common triggers of nut allergies and should be strictly avoided if you have a known allergy. Since they are often processed in facilities that also handle other tree nuts, even products labeled "no hazelnut detected" may contain traces, so it's always worth checking the packaging notes. As a pure natural product, our hazelnuts contain no added flavorings or coloring, unless a seasoned variant is explicitly labeled as such.

4. Buying, storage & shelf life

Hazelnuts should be stored cool, dry and, if possible, protected from light, so their fine aroma is preserved. After opening the package, it's best to seal it airtight and avoid contact with moisture, otherwise they lose quality more quickly. Unopened, hazelnuts usually keep for several months; after opening, they should be used up more quickly. In particularly warm rooms or during summer, storing them in the fridge makes sense. Anyone wanting to stock up on larger quantities can freeze hazelnuts without any problem, which significantly extends their shelf life. Thawed goods should then be processed promptly.

5. Use, processing & recipes

Hazelnuts are true all-rounders in the kitchen. In sweet cooking they appear in cakes, cookies and tarts, in nougat and chocolate, as a base for hazelnut butter or as a plant-based nut milk. In savory cooking, roasted hazelnuts often replace pine nuts in pesto, add crunch to salads, form an aromatic crust for fish or meat, or add flavor to roasted vegetables. Plain, roasted, lightly salted or seasoned, they also make a popular snack in between meals.

Roasting brings out the full aroma of hazelnuts: about 8 to 12 minutes at 160 to 170 degrees in the oven is enough, after which the thin brown skin can easily be removed by rubbing the still-warm kernels in a cloth. For especially light-colored creams and fine doughs, hazelnuts are instead blanched, meaning freed from their skin by brief heating. When grinding, it's best to only pulse the nuts briefly so no oil is released, while for a creamy hazelnut butter consistency, longer processing is better. Hazelnuts are seasoned sweet with cinnamon or honey, or savory with chili, rosemary or curry.

A few recipe ideas to try: a hazelnut pesto made from basil, olive oil, garlic, lemon and roasted hazelnuts pairs wonderfully with pasta. A chocolate-hazelnut granola made from oats, cocoa and nuts, roasted crispy in the oven, is a hearty start to the day. Pumpkin gnocchi with hazelnut sage butter combines nutty butter with roasted kernels into an autumnal dish. Candied hazelnuts, caramelized in the oven or in a pan, are a simple but effective snack or topping. And a light hazelnut cream made from blanched kernels stands out with an especially fine, mild aroma.

→ Discover roasted & blanched hazelnut kernels in the shop

6. Frequently asked questions & comparison with other nuts

What's the difference between natural, roasted and blanched?

Roasted hazelnuts have a more intense aroma and a pleasant crunch. Blanched kernels have no skin and are especially well suited for light-colored creams and fine doughs. Natural hazelnuts are the most versatile, suitable both for roasting and for raw uses.

How long do hazelnuts keep?

Unopened, usually several months. Once the package is opened, airtight, cool storage and prompt use are recommended.

Are hazelnuts gluten-free?

Yes, natural hazelnuts are gluten-free. For processed products, it's worth checking the notes on the processing environment.

Which origin should I choose?

For fine patisserie, goods from Piedmont are often a good fit; for everyday cooking, well-established Turkish or French growing regions are a good choice.

Hazelnuts compared with other nuts

Compared to almonds, hazelnuts are a bit sweeter and less firm in bite. Walnuts taste more bitter and bring more bitter compounds, while cashews are creamier and milder. Pistachios, in turn, stand out with a distinctive aroma and are especially popular for desserts and ice cream. Depending on the recipe, the different kernels can be swapped for one another, though the characteristic roasted aroma of the hazelnut remains unique.

Conclusion

Hazelnuts stand out with their intense roasted aroma, their versatility in the kitchen and baking, and a solid nutrient profile of healthy fats and plant-based protein. Anyone who chooses the right origin and processing form for their needs, stores them fresh and properly, and roasts or blanches them depending on the recipe, gets the best out of this versatile nut.

→ Discover hazelnuts and nut mixes at the easynuts shop