Hazelnuts
Corylus avellana · hazelnuts · noisettes
Hazelnuts: what every chef needs to know
The hazelnut is one of the most widely used nuts in pastry and chocolate work. The high fat content (approximately 60%, chiefly monounsaturated) delivers a creamy, rich texture. Hazelnuts are the base for praline, gianduja and the well-known Nutella. Roasting significantly intensifies the flavour and loosens the brown skin: immediately after roasting, tip the warm nuts into a clean dry cloth, fold over and rub vigorously so the skins come away. Hazelnuts thrive in temperate climates; Turkey accounts for around 70–75% of world production. In savoury applications hazelnuts pair well with chicken, duck, beetroot and goat's cheese. Hazelnut oil (cold-pressed) is an aromatic dressing that must not be heated. In pastry work whole, chopped, ground and praline-paste hazelnuts are all used.
Hazelnuts: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Hazelnuts: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Hazelnuts: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Rub in a dry towel while still warm; the skins will come off completely.
Fold toasted hazelnuts through hot caramel, pour out, let harden, than grind.
The longer you grind, the more fluid the paste becomes; the natural fat from the nut provides the texture.
Never heat above 130°C; the aroma evaporates quickly. Ideal as a finishing oil.
Hazelnuts: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Hazelnuts: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried product. Fresh hazelnuts: harvest August–October (Netherlands/Belgium) and September–November (Turkey).
Hazelnuts: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Hazelnuts
How do I skin hazelnuts efficiently?
Toast the hazelnuts for 10–12 minutes at 170°C/338°F until the skins crack and the nuts are golden brown. Tip directly into a clean dry tea towel, fold over and rub vigorously for 30–60 seconds. The skins will largely come away. Perfect skinning is not necessary: remaining skins add extra flavour.
Must hazelnuts be declared as an allergen on the menu?
Yes, always. Hazelnuts are an EU-14 tree nut allergen per EU Regulation 1169/2011. This applies to hazelnut oil, praline, gianduja and products with "may contain" statements on packaging. In Europe hazelnut allergy is particularly prevalent due to cross-reactivity with birch pollen.
What is the difference between gianduja and praline?
Praline is roasted hazelnuts (or other nuts) ground through caramelised sugar into a paste. Gianduja is a blend of hazelnut paste with milk chocolate (approximately 30% hazelnut), originally from Piedmont (Italy). Praline paste is therefore the base for gianduja. Both are EU-14 tree nut allergens.
At what temperature should you store Hazelnuts?
Store Hazelnuts at cool and dry, <20°C, stored in the dark, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Hazelnuts professionally?
The primary professional technique for Hazelnuts is Roasting and skin at 170°C oven for 10-12 minutes. Always verify core temperature with a calibrated probe thermometer.
Does Hazelnuts contain allergens?
Hazelnuts contains: Tree nuts. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
