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Hazelnuts, the fruits of the hazel tree, encompass any nuts derived from species within the Corylus genus, notably Corylus avellana. Also known as cobnuts or filberts, hazelnuts find extensive use in various culinary applications. They feature prominently in baking, desserts, and confectionery, serving as a key ingredient in pralines, chocolate truffles, and hazelnut paste products like Nutella. Hazelnut oil, extracted from the nuts, carries a robust flavor profile and is favored as a cooking oil.
Turkey and Italy stand as the world's leading producers of hazelnuts. These nuts typically have a spherical to oval shape, ranging from 15 to 25 millimeters in length and 10 to 15 millimeters in diameter. Encased within a fibrous husk, hazelnuts have a smooth shell, which houses the edible kernel. When ripe, the nuts fall out of their husks, typically about seven to eight months after pollination. Hazelnut kernels can be consumed raw, roasted, or ground into a paste, though the thin, dark brown skin is sometimes removed before cooking.
Numerous hazel cultivars exist, each prized for distinct qualities such as large nut size or early/late fruiting. Common cultivars include 'Atababa', 'Barcelona', 'Butler', 'Casina', 'Clark', and 'Ennis', among others. Many commercial hazelnuts are propagated from root sprouts, with some cultivars being hybrids between common hazel and filbert.
In certain regions like Ireland and the United Kingdom, hazelnuts are colloquially referred to as cobnuts, with 'Kent cobnuts' being a prevalent cultivated variety. The term 'cobnut' originates from a children's game wherein hazelnuts, tied to strings, were used to strike opponents on the head ('cob' referring to the head or "noggin").
Despite their culinary significance, hazelnut production faces ethical concerns, particularly in Turkey where child labor issues have been reported in hazelnut farms. In the United States, Oregon is a significant producer, with hazelnuts mainly serving the snack food industry. Ferrero SpA, renowned for products like Nutella and Ferrero Rocher, consumes a substantial portion of the global hazelnut supply.
Hazelnuts play a versatile role in cuisine worldwide, being integral to dishes like Viennese hazelnut torte, Kyiv cake, and French dacquoise. They're also common in Turkish and Georgian cuisine, featuring in snacks like churchkhela and sauces like satsivi. Additionally, hazelnuts are a staple ingredient in muesli and can be enjoyed fresh or dried, each offering distinct flavors and textures.
