Hazelnuts

The Turkish Black Sea region, Italian regions and Oregon produce hazelnuts of different varieties and commercial forms.

The edible kernel is protected by a shell and a thin skin. The skin may come off more easily after roasting, but not necessarily completely.

Different varieties are bred for industrial processing and sale in shell; the size and shape of the core are as important as the country.

History

Winter bloom

Hazelnuts are unusual for their winter flowering and wind pollination. The harvest ripens much later, towards the end of summer and autumn.

From old varieties to selection

Barcelona was grown in Oregon, and a breeding program created disease-resistant varieties with different kernel properties. Old varietal shares from historical publications do not describe today's market.

Regions and differences

Documented growing regions

The map shows examples and important areas, not all countries or global market shares. Coordinates are approximate. The origin and characteristics of our batch are confirmed separately.

Black Sea coast, Türkiye

Traditional core of Turkish hazelnut farming along the coast.

The geography includes many provinces rather than one homogeneous variety.

For confectionery use, compare the caliber and extent of skin removal.

Campaign, Italy

Campania and Lazio are long-documented Italian planting areas.

In regional plantings and commercial lots, the variety and caliber differ.

Request a specific varietal name when submitting a premium.

Piedmont, Italy

A separate northern Italian growing area.

Regional origin alone does not support protected designation or certification.

If the name promises special status, check the party documents.

Willamette Valley, Oregon, USA

The main commercial hazelnut zone in the northwestern United States.

Jefferson was bred for the inshell nut market; selection changes the ease of cultivation and the properties of the product.

For peeled kernels, check the proportion of whole grains and size.

• Georgia
• Azerbaijan
• Spain
• France

Types and processing

Whole kernels with skin

The skin remains on the surface of the shelled nut.

Snack, baked goods with a pronounced texture.

Fried and partially peeled

Warm kernels are ground in a cloth, removing the loose skin.

Praline and smoother nut butter.

Crumb and grind

The shape is convenient for even distribution in the recipe.

Cream, dough, sprinkles.

Drying this product

How to choose

• Check the size and degree of peeling of the skin.
• For grinding, it is not necessary to overpay for perfect whole kernels.
• Do not equate geography with a protected name without a document.

In the catalog

• Peeled hazelnuts