Hazelnut (known also as filbert), has a crunchy texture and an appealing flavor that goes especially well with chocolate and is extensively used in confectionery. Its butter is promoted nowadays as a more nutritious spread than peanut butter.

Hazelnut oil is also strongly flavored and used as cooking oil.
Hazelnuts are rich in protein, unsaturated fat, thiamine and vitamin B6, and in the meantime low in carbohydrates.

Hazelnuts are nuts of small hazel tree Corylus avellana. This tree is also known as filbert. Today there are over a hundred varieties of hazelnuts.

The hazelnuts are extremely rich in vitamin E, which is a powerful antioxidant, and folic acid, which is necessary for the formation of red blood cells. Hazelnuts have almost no carbohydrates, and the fats contained in them are extremely few. Therefore, according to nutritionists the hazelnuts are extremely suitable for healthy diets.

Raw nuts contain 5,3% water, and about 88% of the fats in hazelnuts are unsaturated. Hazelnuts are rich in minerals – magnesium, copper, potassium and are a good source of fibre, containing also pantothenic acid and vitamin C. The fats obtained from hazelnuts, are more durable, as they resist rancidity, have a pleasant taste and are easily assimilated by the body. They contain lipotropic agents (methionine, choline, lecithin), as well as unsaturated fatty acids. The amounts of iodine found in hazelnuts is considerable.

Types of products derived from hazelnuts

·         Hazelnut butter 

·         Hazelnut oil

·         Hazelnut flour

·         Hazel nuts

·         Hazelnut essence