Use

Whole kernels bring the crunchy effect into mueslis, they are decoration on fine baked goods and an important component in chocolates and pralines. Nougat and brittle from hazelnuts inspire the connoisseur. Chopped and ground, organic hazelnuts are used for cakes and biscuits, for sweet and savoury spreads. They taste good in pestos and sauces, the spicy hazelnut oil refines cold and warm dishes. Roasted hazelnuts with salt and spice mixtures are a popular ingredient in party snacks.

Production

The Lambertshasel is mainly planted for the commercial production of hazelnuts. As a tree it can grow up to 10 m high, as a shrub it can grow up to 6 m high. The common hazelnut, which is only used to a limited extent for commercial harvesting, is slightly lower in height. The hazelnut is long-lived, especially as a tree it reaches an age of 80 to 100 years.

The rather inconspicuous female flowers are pollinated, mostly by wind, by the conspicuous, hanging male flowers. In the course of the summer, the ovaries of the seeds form, the lateral leaves become the fruit shell. Often several hazelnuts stand next to each other, each of which usually contains only one kernel.

The Lambertshasel as a more productive and trade-preferred variety is dependent on a milder climate. It thrives in the Mediterranean region, the main cultivation area lies on the Black Sea. Humus-rich, permeable soils with sufficient soil moisture are a prerequisite for optimal harvests. The common hazelnut is less demanding in terms of location, but the nuts only reach a smaller calibre.

Origin

You can expect high quality from our organic hazelnuts. We source our products from Italy and Turkey, where they thrive in ideal growing areas until they are fully ripe. Our organic hazelnuts are crunchy and have an intense aroma. Their balanced calcium and magnesium ratio and above all the high proportion of vitamin E make these hazelnuts a valuable component of healthy nutrition.

Sustainability

Hazelnuts themselves contribute to soil improvement through their high foliage content. As with almonds, irrigation is only necessary during long dry periods. Relatively short transport routes from Central Europe also contribute to the positive ecological balance. Research is also working on using the shells of hazelnuts. Among other things, they are suitable for paper production, and the possibility of using hazelnut shells as a building material is increasingly being researched.

Harvest

Different methods are used to harvest organic hazelnuts: nuts that have already fallen out and are lying on the ground are picked up mechanically with equipment such as rotating brooms. Another harvesting option is tree vibrators, which collect the shaken nuts at the same time. Hazelnuts are mostly sold unpeeled, but also peeled nuts and broken nuts – mainly for feed purposes – are sold directly from the producing countries.

Flavor

Whole with skin as well as blanched organic hazelnuts bring a savoury nutty taste with them. When roasted, the aroma of the popular nut kernels deepens even further.

Yield

Turkey and Italy supply around 80% of the world’s over one million tonnes. A good further 17% is produced in countries such as Spain and France, but also in China and the USA. Weather conditions cause the harvest to fluctuate, which is sometimes clearly reflected in market prices. High-quality goods are partly traded with price guarantees that sometimes benefit producers and sometimes buyers.

Special feature

In addition to the nuts, hazel leaves also have health benefits. Hazelnut leaves contain essential oils and fatty acids, which are considered to stimulate the metabolism and sweat.