🍝 Enjoy the cooking of Italy and save 25% on ckbk Membership 🇮🇹
By Harold McGee
Published 2004
Hazelnuts come from a few of the 15 species of mainly bushy trees in the northern-hemisphere genus Corylus. Corylus avellana and C. maxima are native to temperate Eurasia and were widely exploited in prehistoric times for their nuts and rapidly produced shoots, which were used as walking sticks and a surface for marshy ground. A much taller tree, C. colurna, accounts for much of the production in the Black Sea region of Turkey. Another term for the nut is “filbert,” which in the United Kingdom is applied to the more elongated varieties, and which may come from St. Philibert’s Day in late August, when hazelnuts begin to ripen. The late Roman cookbook of Apicius called for hazelnuts in sauces for birds, boar, and mullet; they’re an alternative to almonds in Spanish picada and romesco sauces, and an ingredient in the spicy Egyptian spread called dukka and the Italian liqueur frangelico. Hazelnuts remain especially popular in Europe, where Turkey, Italy, and Spain are the main producers. In the United States, nearly all hazelnuts are produced in Oregon.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement