Hazelnuts, also called filberts, are the round nuts of the hazel tree (Corylus avellana). They are sweet, buttery and become wonderfully fragrant when roasted.
History
Hazelnuts have been eaten in Europe since prehistoric times. They became central to Italian confectionery, where hazelnut and chocolate are paired in gianduja, and to Turkish and Spanish cooking.
Where it comes from
The hazel tree grows wild across Europe and Western Asia. Turkey produces the majority of the world’s hazelnuts, with Italy, the United States and Azerbaijan also growing them.
Flavor and how to use it
Toast hazelnuts, then rub them in a towel to remove the papery skins. Use them in chocolate spreads, cakes, cookies, salads, pesto-style sauces and nut butters.
Good to know
Tree nuts are a common allergen. Always check labels, and ask before serving nuts to guests.
Buying and storing
Keep in an airtight container in a cool, dark place, or in the fridge. Roasted nuts keep best frozen.
In kitchens and traditions
Hazelnuts grow wild in Europe and Asia, and Turkey now produces most of the world’s supply, followed by Italy and the United States (Oregon). They were used by ancient peoples, and in Celtic tradition the hazel tree was linked with wisdom.
Hazelnuts are the base of gianduja, the chocolate-hazelnut paste of Piedmont, Italy, and of chocolate spreads such as Nutella. They flavor Austrian tortes, Spanish romesco sauce, Turkish sweets and dukkah in Egypt.
Good pairings and ideas
- Toast and rub off skins before using.
- Grind into cakes, cookies and meringues.
- Make romesco sauce with roasted peppers.
- Pair with chocolate, coffee and pears.
Frequently asked questions
What is a filbert?
Another name for hazelnut.
How do I remove the skins?
Roast the nuts, wrap them in a towel for a few minutes, then rub.
Allergens?
Yes. Tree nuts are a major allergen. Anyone with a nut allergy should avoid them and check labels carefully.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
Photo credit: Arina Krasnikova on Pexels.