Hazelnut
The hazelnut is the fruit of the hazel and therefore includes any of the nuts deriving from species of the genus "Corylus", especially the nuts of the species "Corylus avellana". They are also known as cobnuts or filberts according to species. A cob is roughly spherical to oval, about long and in diameter, with an outer fibrous husk surrounding a smooth shell and a filbert is more elongated, being about twice as long as its diameter. The nut falls out of the husk when ripe, about seven to eight months after pollination. The kernel of the seed is edible and used raw or roasted, or ground into a paste. The seed has a thin, dark brown skin, which is sometimes removed before cooking.

Hazelnuts are used in baking and desserts, confectionery to make praline, and also used in combination with chocolate for chocolate truffles and products such as chocolate bars, hazelnut cocoa spread such as Nutella, and Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavoured and used as a cooking oil. Turkey is the world's largest producer of hazelnuts.

Hazelnuts are rich in protein, monounsaturated fat, vitamin E, manganese, and numerous other essential nutrients (nutrition table below).
Q11009
fruit
Concept
Q145889
hazel
Concept
Q145889
Corylus
Concept
Q124969
Corylus avellana
Concept
Q40763
seed
Concept
Q720398
baking
Concept
Q182940
desserts
Concept
Q5159627
confectionery
Concept
Q851428
praline
Concept
Q195
chocolate
Concept
Q1063560
chocolate truffle
Concept
Q212193
Nutella
ORG
Q2244300
Frangelico
ORG
Q43
Turkey
LOC
Q8054
protein
Concept
Q127980
monounsaturated fat
Concept
Q141180
vitamin E
Concept
Q731
manganese
Concept
Q181394
essential nutrients
Concept
Q578307
Hazelnut
Concept
Q578307
Hazelnut
Concept
Q578307
Hazelnut
Concept
natural product of taxon
taxonomic type
taxonomic type
parent taxon
subclass of
made from material
subclass of
instance of