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Hazelnuts are grown in temperate climates and are often used in desserts, especially with chocolate. The hazelnut tree is fast-growing and can reach a height of 15 meters. The nuts have a brown, shiny, ovoid shell and a slightly sweet pulp. To select the best nuts, look for plump specimens with no signs of wilting.
Hazelnuts are produced by hazelnut trees, which grow in temperate climates in many parts of the world, although they are native to Europe and Asia. The distinctive slightly bitter flavor of hazelnuts is suitable for use in savory and sweet dishes, although the nuts are more frequently used in desserts, particularly paired with chocolate. Hazelnuts generally ripen in late August, which is the best time to find the flavorful nuts. Most grocery stores carry hazelnuts year-round, often shelled and raw. Sometimes the hazelnuts are also sold preserved in their oil.
The hazelnut tree is a fast-growing deciduous shrub that produces catkins, which open in spring. Kittens ripen in clusters of as many as five nuts, often hidden under serrated green leaves. Because hazelnut is fast growing and easy to shape, it has a long history of use in hedging, especially in England. If left alone, the hazel can reach a height of 15 meters. The shrub also provides habitat for numerous animals and birds, as well as serving as a food source for butterflies.
The alternative name of the hazelnut is hazelnut. The exact reason for this common name is unclear, although walnuts tend to ripen around the feast day of St. Philip. Some people distinguish between hazelnuts and hazelnuts, arguing that hazelnuts are actually a different type of nut, although the two are related. People who differ between the two believe that hazelnuts have slightly longer shells. When shelled, however, the two dice look identical.
The shell of a hazelnut is brown, shiny, and roughly ovoid. Once shelled, the hazelnut still has a dark brown bitter skin, which many people remove before cooking the nuts. The hazelnut pulp is white and slightly sweet when the bitter skin is not present. Many cooks toast hazelnuts before using them to bring out their delicate flavor. Nuts appear ground with chocolate to make spreads, mixed with fillings, in nut cakes, and on a variety of other desserts. They can also be pressed to produce a dark, flavorful oil.
To select the best nuts, look for plump specimens with no signs of wilting and plan to use them within a month or freeze them. If the shells of the hazelnuts are still on, look for smooth, shiny shells with no signs of cracks or holes and shake them. Nuts should not be shaken in the shell, as this indicates that they have lost moisture.
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