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Hazelnuts,
filberts…whatever you call the rich, buttery flavor of the nut
of the hazel tree…the smell of hazelnuts roasting evokes
nostalgic memories of the holiday season for many Americans. For
others it may be a reminder of exotic hazelnut preparations
enjoyed on European vacations and for still others it may be
indulgence allowed as an everyday treat.
Delicious enjoyed whole as a snack, sliced and sprinkled over a
salad, diced and encrusted on a fish or meat entrée, diced and
blended into baked goods, they provide many valuable nutrients.
Recent studies indicate that not only are hazelnuts delicious
but also a heart healthy addition to the diet.
History
Hazelnuts have been a part of the diet for 5000 years. Ancient
lore has it that hazelnuts held the cure for everything from
baldness to tummy aches. A manuscript found in China that dates
back to 2,838 B.C. mentions hazelnuts as one of the “five sacred
nourishments” bestowed on humans. In Roman legend, the god
Mercury carried a staff made of a filbert tree. Others believe
that the term filbert came from the nut’s long husk being
referred to as a “full beard” in Old English. Interesting!
Health Claim
The Food and Drug Administration announced in July 2003 a
qualified health claim for nuts which reads, “Scientific
evidence suggests but does not prove that eating 1.5 ounces of
most nuts per day, such as hazelnuts, as part of a diet low in
saturated fat and cholesterol, may reduce the risk of heart
disease.” U.S. Dietary Guidelines say that 1.5 ounces may be
substituted for one ounce of meat. One-third cup, or a handful
of shelled nuts, can be considered equivalent to 1.5 ounces.
Nutritional Profile
Hazelnuts are a rich source of beneficial nutrients such as
arginine, an amino acid that relaxes blood vessels, folate,
heart healthy B vitamins, and the blood pressure-lowering
minerals calcium, magnesium and potassium. In addition, they are
an excellent source of protein, fiber, and vitamin E and other
important antioxidants. The fat content is nearly 91 percent
“healthy” monounsaturated fat and less than four percent
saturated fat.
Growing Regions
There are over 100 varieties of hazelnuts grown throughout the
world with the majority grown in Turkey. Approximately 70
percent of the world crop comes from the Black Sea coastal area
of Turkey and agricultural areas outside of Istanbul. In the
United States, the hazelnut growing capital is Oregon. More than
99 percent of domestic hazelnuts are grown in the Willamette
Valley, outside of Portland, Oregon.
Roasting
Hazelnuts are delicious both raw and roasted. Roasting enhances
the flavor, without changing the nutritional profile. Nuts can
be purchased roasted or purchased raw and roasted at home.
Roasting can be done in an oven or in a microwave. For oven
roasting, bake shelled hazelnuts at 275 degrees for 20 to 30
minutes. Remove from oven, pour into bowl, cover and steam for
four to five minutes. Place hazelnuts in a clean terry-cloth
towel and rub vigorously for one to three minutes or until most
of the skin is removed. If using a microwave, microwave on full
power for three to four minutes. Remove from microwave and
follow the same remaining steps as oven roasting.
Storage
Shelled hazelnuts are best stored in an airtight container in a
cool, dry area for up to three months. Refrigerating in an
airtight container will extend the life to three months
(roasted) and up to six months (unroasted). For maximum life,
hazelnuts will stay fresh in an airtight container in the
freezer for up to two years. Allow hazelnuts to warm to room
temperature before using to ensure best flavor.
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