36 top Hazelnut kitchen insights for you

Did you know that in ancient Rome, torches made of hazelnut branches were used to brighten the chamber during wedding celebrations?

• It is a widely held notion that eating hazelnuts will result in a marriage that is successful, fulfilling, and long-lasting in the future. It was a tradition during the time of the ancient Romans to give hazel plants as gifts in order to inspire pleasure. It was the same in France, where the plant, which was thought to symbolise fertility, was traditionally presented as a wedding gift.
• As a form of protection against the malevolent gaze, nuts were traditionally worn as amulets around the necks of children in Scotland. During the Samhain rituals, nuts were burned in the hearth, and the patterns left behind were interpreted by wise people to reveal information about the future. The hazelnut tree was also used to fashion the magical wands and staffs that were used by the druid wizards.
• The cultivation and trade of hazelnuts in this area of southern Italy date back centuries; the Tonda di Giffoni, a very round nut with a fragrant white pulp, is considered to be the signature product of this part of Italy. The 14th of December is celebrated as “Hazelnut Day” in Italy. On this day, towns all over the country celebrate the cultural significance of this seed as well as the nutritional qualities it possesses.

Hazelnut nutrition and health benefits facts

1. The nutritional value of hazelnuts is exceptional. In spite of the fact that they contain a large number of calories, a wealth of essential nutrients and fats may be found in them. Aside from vitamin B6, folate, phosphorus, potassium, and zinc, hazelnuts are an excellent provider of a number of other essential minerals.
2. In addition to this, they are an outstanding source of monounsaturated and polyunsaturated fats, as well as a respectable amount of omega-6 and omega-9 fatty acids, such as oleic acid, and dietary fibre. In addition, a single serving (one ounce) provides 2.7 g of dietary fibre, which is equivalent to about 11 percent of the daily required consumption.
3. Due to the high concentration of antioxidants in hazelnuts, these nuts provide for an excellent source of the nutrient. Protection offered by the immune system against oxidative stress, which may compromise the structure of cells and contribute to the development of illnesses such as cancer and cardiovascular disease.
4. It is the phenolic chemicals that are present in the highest concentration in hazelnuts that are considered to be antioxidants. It has been shown that they assist in lowering levels of cholesterol in the blood and inflammation. In addition to that, there is some evidence that they are beneficial for the prevention of cancer and cardiovascular disease.
5. The term “nut skin” refers to the outermost layer of the nut, which is where the majority of the nut’s antioxidants are concentrated. During the roasting process, on the other hand, there is a possibility that the antioxidant content may decrease.
6. Research suggests that a diet rich in nuts may reduce the risk of cardiovascular disease. It is possible that the high concentration of antioxidants and healthy fats present in hazelnuts may assist to increase the body’s ability to fight free radicals while also reducing the amount of cholesterol detected in the blood.
7. In addition, the high levels of fatty acids, dietary fibre, antioxidants, potassium, and magnesium that are included in hazelnuts seem to contribute to the normalisation of blood pressure. In the majority of research, it was shown that increasing daily hazelnut consumption from 29 to 69 g was associated with improvements in a number of cardiovascular health indices.
8. It is possible that the high levels of antioxidant compounds, vitamins, and minerals that are contained in hazelnuts are what give the nuts their potential cancer-fighting properties. When compared to other nuts, such as pecans and pistachios, hazelnuts have the highest concentration of proanthocyanidins, which is a kind of antioxidant that is present in high concentration in hazelnuts. In addition, hazelnuts have a significant quantity of vitamin E, which is another powerful antioxidant that has been shown to defend against the oxidation and damage that may occur to cells.
9. Hazelnuts include a significant amount of healthy fats, which makes them a potentially useful food for reducing inflammation and avoiding its onset. However, there are other things to think about before making a decision.
10. Hazelnuts include a variety of compounds that have been linked to potential health benefits, including a reduction in blood glucose levels. However, there is little data to support their purported potential benefits, and further study into their impacts is necessary.

100g of hazelnuts has 628 calories(2627kj), 15g protein, 61g fat, and 17g carbs, including 10g fibre.

How to store hazelnut and how to buy them

• When shopping for hazelnuts in the shell, it is important to choose ones with heavy, well-filled shells. Drying out in the shell causes old nuts to seem lighter than they really are. Purchase shelled nuts that are large and plump, with tight skins. If you want the best and freshest nuts, you should get them from a store where they sell out quickly.
• Mold growth should not be seen anywhere on them, since this is quite unusual and usually only happens with nuts that have been kept in a moist environment and are already rotting. When buying nuts or other dried fruits, it is important to inspect them for colour and reject those that are damaged or have lost their original vibrancy.
• Most varieties of nuts benefit from being kept in a cool, dry place like the fridge or freezer for lengthy periods of time. Storage in a refrigerator is the greatest way to extend the shelf life of hazelnuts over a long period of time. The same is true for hazelnut kernels, whether they are whole or shelled. There is no need to wrap up hazelnuts in plastic before putting them in the fridge or freezer since the shells will keep them safe. Except if you are storing hazelnuts that have been shelled, which requires extra care.
• What if, like me, your refrigerator is already full and you can not keep the nuts fresh in their original packaging? If you are looking to save money on storage, keep your hazelnuts at room temperature in a kitchen or pantry. It is not ideal, but it should do the trick for storing things for a while. Although it is suggested that in-shell hazelnuts be kept in an airtight container, I do not think this is necessary. The shells are quite effective in protecting the kernels from environmental contamination. Hazelnuts that have been shelled should be kept in an airtight container or bag.
• You should know that roasted hazelnuts do not last as long as their unroasted counterparts. Therefore, after they have been roasted, you should either use them up within a few weeks or only prepare as many as you need.
• Your hazelnuts should be thrown out if:
  1. There is mould on the kernel. Mould development is not often something that comes to mind when we think about nuts; nonetheless, it may occur. Look for anything that looks like white mould when you crack the shell, assuming yours are not already shelled. Throw away the nut if there is any left. If you see any fluffy white threads sprouting on your shelled hazelnuts, you should throw away any surrounding nuts as well.
  2. They have spoiled and become rotten. If you have a large quantity of stale hazelnuts that have not been shelled, you should first crack at least a few of them before discarding the whole bag. In the majority of instances, some of the nuts will be rotten, while others will be rather OK, if a little bit stale. After examining a number of them, evaluate whether or not it is worth it to pay out for all of them.
  3. The sack is crawling with vermin. If you store hazelnuts at room temperature and have problems with pantry pests, the hazelnuts might get infested with the pests if the containers are not well sealed. If you see insects, larvae, or anything else that looks similar in the bag, you should presume that the nuts are not safe to consume and throw them away.

Cooking techniques, secrets, and tips from the kitchen

1. Take the following example into consideration: you have purchased unroasted hazelnuts. What comes next? On a baking sheet lined with parchment paper and baked at 350 degrees Fahrenheit for ten to fifteen minutes, or until they begin to brown softly and produce a delicious nutty aroma, you may simply bake hazelnuts that have been shelled. To easily peel the skins from the roasted hazelnuts, just set them in a warm location for a few minutes while they are encased in a clean tea towel and let the steam to do its work. The next step is to rub the dead skin off of your hands with the cloth.
2. In particular, hazelnuts are widely regarded for their usage in desserts due to the depth and complexity of flavour that they provide. In addition to their love of chocolate, they are well-known for the role they play in the creation of sweet treats such as tortes. In place of chopped walnuts in baked goods, chopped hazelnuts may be used instead for a wonderful change of pace. Hazelnuts can also be used as a garnish on baked goods like cakes and muffins.
3. A delicious handmade nut butter, which can be spread on toast or used in the preparation of cookie recipes, is produced using hazelnuts as the primary ingredient.
   • Put one cup of shelled hazelnuts in a food processor and pulse them until they are completely ground up and the majority of the mixture can be held together as a cohesive mass.
   • If the mixture does not become sufficiently smooth after being mixed, you may want to try adding a teaspoon or two of a neutral vegetable oil or nut oil to the processor.
   • Transfer the mixture you just smoothed into a small container that may be tightly sealed if you want to preserve part of the mixture’s original texture.
   • You may keep it at room temperature if your kitchen is kept at a low temperature; otherwise, you should keep it in the refrigerator and bring it back to room temperature before using it.
4. The following is an example of a gorgeous salad that consists of grapes, hazelnuts, romaine lettuce and blue cheese. The salad also includes a great dressing that is created from lemon juice, honey. You can use grapes juice or balsamic vinegar too.
5. A dacquoise is a kind of dessert cake that is formed with layers of whipped cream or buttercream, meringue made with almonds and hazelnuts, and a foundation made of buttery biscuits on which the cake is layered and constructed. It is possible that when you hear the word “dacquoise,” you are thinking of the layer of nut meringue that is poured on top of the dacquoise just before it is served. It is composed of layers of almond and hazelnut meringue that are sandwiched together with chocolate buttercream. It was conceived of by Fernand Point, who also worked as the restaurant’s executive chef, and it made its debut in Paris.
6. It is possible to use hazelnuts in savoury meals, notably in traditional Italian dishes like pasta, ravioli, and pesto. Hazelnuts may also be used in desserts. In addition to being sprinkled over salads, chunks of chopped hazelnuts are often used as a coating for fish and fowl.
7. The flavour of hazelnuts is one of the most well-liked additions to coffee creamers, and it is also used to manufacture hazelnut liqueur, which, when combined with other types of liqueurs, may be used in the preparation of various cocktails.
8. Pressing hazelnuts results in the production of hazelnut oil, which is a versatile cooking oil that can be used in several recipes in lieu of other types of oils such as olive oil or canola oil. Alternately, nuts may be processed into hazelnut flour, which is a gluten-free alternative that can be used in place of wheat flour in recipes.
9. It is no secret that hazelnut is one of the most beloved flavours in the baking world. Its buttery, sugary flavour pairs well with a broad range of fruits. Apples, apricots, bananas, berries, cherries, citrus, figs, peaches, pears, and plums are just a few examples. Hazelnut is often used in baked products like cakes and cookies, ice cream, and gelato because it goes well with chocolate and vanilla.

History of hazelnut from the beginning until today

• There are several locations across the world where hazelnut fossils date back thousands of years. found in China, proving their status as one of the five oldest sacred foods of the country.
• Hazelnut shells dated back between 7,000 and 10,000 years have been uncovered in Scandinavia. In 1995, archaeologists in Scotland uncovered hundreds of burnt hazelnut shells within a hole that dates back 6,000 years. A midden is essentially a record of human occupancy, just as a compost pile is a living record of a garden. Archaeologists often use the term “kitchen” to refer to dung mounds or rubbish heaps when discussing ancient farming and cooking techniques.
• Due to its relative rarity compared to other food sources, the humble hazelnut has been the focus of countless myths and folktales over the course of human history. This prehistoric nut was not only used for food; it was also woven into baskets and turned into other useful items.
• The ancient Greeks and Romans also had experience with hazelnuts. According to Pliny, hazelnuts were first cultivated in Damascus, and the Romans were regular harvesters of the nuts for their personal use. Contrarily, the Greeks used the nuts to treat respiratory ailments like coughs and colds.
• In England, Scotland, and Ireland, hazelnuts are associated with sacred pagan sites. In ancient times, they were believed to be entryways to the afterlife. Myth has it that hazelnut branches were used in the construction of Glastonbury Abbey. Additional well-known monasteries were also associated with hazelnut plants. In ancient religions, both the nuts and the trees themselves were thought to be protected by supernatural beings.
• The hazelnut’s rise to popularity in Italian pastries throughout the 1800s is largely responsible for its continued presence in contemporary cuisine. Due to trade restrictions with the English, the Italian chocolatier Pietro Ferrero of Turin, Italy, invented Pasta Gianduja. The name comes from the Italian province of Piedmont, which is famous for its hazelnut pastries. Due to a shortage of chocolate, ground hazelnuts were utilised as a substitute. This chocolate is called gianduja in Italy. It was loaded with hazelnut paste—30% to be exact. These days, you can get hazelnut chocolate spreads at just about every grocery store.
• After WWII, pasta Gianduja was sold in a hard loaf form, ideal for slicing and spreading over toast. In 1949, an error introduced cocoa butter into the Gianduja, turning it into a spreadable substance. Introduced to consumers in 1964, this hazelnut butter soon gained widespread popularity.