Hazelnut

Aroma and Taste

Hazelnuts are a nut with a delicate, slightly sweet flavor and pronounced nutty aroma. Fresh hazelnuts have a delicate oiliness that unfolds more fully with light roasting. Roasted nuts become more intense, with caramel notes and depth that transforms them from a simple ingredient into a distinctive flavor accent.

A thin brown skin that remains on the kernel adds a slight bitterness. If you prefer a more delicate flavor without this bitterness, the skin is easy to remove by roasting the nuts in the oven and rubbing them with a towel.

Role in dishes

Hazelnut is versatile: it works equally well in sweet and savory dishes. In baking and desserts, it creates a creamy base, in pastes and creams it becomes the main component, and in salads and side dishes it adds texture and richness. Ground hazelnut works well in sauces and as a thickener for creams.

• Whole kernels — for topping, garnishes, adding to salads
• Chopped hazelnuts — for texture in cookies, cakes, granolas
• Ground hazelnut — for pastes, creams, sauces, breading
• Hazelnut oil — for dressings, baking, adding to cereals

Pairings with other ingredients

Hazelnuts pair beautifully with chocolate — this is a classic combination that works in all types of desserts. They combine well with coffee, caramel, and vanilla, enhancing their aroma. In savory dishes, hazelnuts go well with herbs (especially parsley and tarragon), garlic and lemon in sauces, and with spicy spices in Middle Eastern dishes.

Selection and Storage

When buying, choose nuts without the smell of mold and mustiness — this is the first sign of improper storage. The kernels should be dense, without visible damage. If you are buying hazelnuts in their shells, shake the package: the nut should not rattle inside.

Hazelnuts are best stored in an airtight container in a cool place — at room temperature they will keep for 2–3 months, in the refrigerator for up to six months, and in the freezer for up to a year. Hazelnut oil lasts longer thanks to natural antioxidants, but it's still better to keep it in a cool place, away from light.

Practical Tips

Before using in recipes, lightly roast hazelnuts in the oven at 160°C for 10–12 minutes — this will reveal the aroma and make the nut more brittle, which will make it easier to grind. If you need a paste, pass the roasted hazelnuts through a food processor several times: first it will be chopped, then it will become powder-like, and then it will release oil and turn into a creamy paste.