Hazelnuts, having a special combination of oil rich in oleic acid and vitamin E, are also rich in proteins, carbohydrate, beta-sitosterol and B1, B2 and B6 vitamins.
Also known as cobnuts or filberts, hazelnuts are good eaten raw but the flavour takes on a more mellow, sweeter character when they are roasted. Like almost all nuts, they have a high fat content, which means they'll go rancid pretty quickly if not stored correctly. Unopened packets of hazelnuts should be stored in a cool, dry place - they'll last for up to 3 months. Once opened, they should be kept in an airtight container.
Hazelnuts in their shells can be opened using a nut cracker. To remove the dark skin, place the nuts on a baking sheet in a single layer and bake on a medium heat for 10-12 minutes. They are ready when the skins begin to split and the kernels turn golden. Tip them into a clean teatowel and rub - the skins should come off quite easily.
We've been selling and shipping this product since 1974.