Corylus avellana and Filbert

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About


These are varieties of the same nut.

Both are rich in oil and used in butters, confections and desserts. They are used mainly in chocolates and ice cream. In France they are pounded into butter to make ‘beurre de noisettes’, a garnish for hors d’oeuvres. In Spain they are used in a dish called ‘calcotada’ where the nuts are roasted with spring onions/scallions over vine clippings. Their most famous use is in ‘salsa romesco’.

  • High in fibre, magnesium, phosphorus, iron, copper, zinc, folic acid, pantothenic acid, vitamins B1, B6 and E.