- High in fibre
- Low in salt
- High in monounsaturated fat
Vitamins & Minerals
- High in vitamin E, Vitamin B6, Vitamin K, Folic acid and Thiamine
- High in Potassium, Phosphorus, Magnesium, Copper and Manganese.
- Source of calcium, Zinc and Iron
- Georgia (good value nuts, but QC is not as strong as Turkey)
- Oregon USA
August and September
The European Hazelnut produces a large size, commercial quality nut, which is larger in size than American or beaked hazelnuts.
As Hazelnuts are susceptible to Eastern Filbert Blight, hybrids of European and American varieties are common, as these are disease-resistant, and produce a commercial nut.
Barcelona is a key variety; it has been around for 300 years or more, but it is susceptible to filbert blight, as are variants of it.
Jefferson has become popular because it is more resistant, and both the yield and the nut produced is large.
Tonda di Giffoni is widely grown in Italy and is sold primarily into the confectionary market.
- Whole Natural
- Whole Blanched
- Whole Roast
- Roasted Nibbed
Hazelnuts are unusual in that they bloom in the middle of winter and are wind pollinated.
The pollinated flower stays dormant until late spring, when the nut starts to form.