Overview

The common hazelnut is the nut of Corylus avellana, a deciduous shrub or small tree native to Europe and western Asia. The nut has a thin, hard brown shell encasing a creamy white kernel with a sweet, rich, and slightly buttery flavor.

Origin and history

Corylus avellana is native to a broad region from the British Isles and Iberia east to the Ural Mountains, the Caucasus, and northwestern Iran [1]. It has been harvested by humans since the Mesolithic period, with archaeological evidence of hazelnut consumption found at sites across Europe. The plant became a key component of traditional hedgerows in lowland England, where it was managed through coppicing to produce straight poles for fencing and thatching [1]. Commercial cultivation expanded significantly in the 19th and 20th centuries, particularly in Turkey, Italy, and the United States (Oregon).

Varieties and aliases

  • Common hazel (tree/shrub)
  • European hazelnut
  • Cobnut (a term sometimes used for cultivated varieties with larger nuts)
  • Filbert (a name used in North America, derived from St. Philibert’s Day, though technically referring to Corylus maxima)

Culinary uses

Common hazelnuts are eaten raw, roasted, or ground into a paste. Roasting intensifies their flavor and loosens the skin for removal. They are a primary ingredient in praline, gianduja (the chocolate-hazelnut paste used in Nutella), and many European confections. In savory cooking, they appear in salads, pestos, and crusts for meat or fish. Hazelnut oil is used as a finishing oil for salads and vegetables. The nuts pair well with chocolate, coffee, stone fruits, and aged cheeses.

Cross-cuisine context

In Mexican cuisine, the closest analogue is the pecan (Carya illinoinensis), which is native to North America and widely used in both sweet and savory dishes. Both nuts have a high oil content and a sweet, rich flavor that works well in baked goods, mole sauces, and candied preparations. However, the hazelnut has a more pronounced floral and earthy character compared to the pecan’s buttery sweetness. In other LA-relevant cuisines, the hazelnut has no direct analogue in Korean, Japanese, Chinese, or Southeast Asian cooking, where tree nuts are less central than peanuts, sesame, or coconut.

Notes for cooks

  • To remove skins, roast hazelnuts at 175°C (350°F) for 10 to 15 minutes, then rub them in a clean kitchen towel while still warm.
  • Store shelled hazelnuts in an airtight container in a cool, dark place for up to six months, or freeze for up to a year to prevent rancidity.
  • Rancid hazelnuts have a sharp, bitter smell and a stale taste. Discard any nuts that smell like paint thinner or old oil.