Hazelnuts

Hazelnuts are rounded and slightly oval nuts that come from the hazel tree, a tree of the genus Corylus. Their shell is hard and brown, while the inside has a sweet, mild, and slightly toasted flavor, making them a very popular ingredient in pastries, confectionery, and various savory preparations.

The origin of hazelnuts is primarily in temperate regions of the northern hemisphere, with Turkey being the world's largest producer, followed by European countries such as Spain, Italy, and France. In Latin America, they have been adapted in certain areas with a favorable climate for their cultivation.

Regarding their properties, hazelnuts are an excellent source of healthy fats, especially monounsaturated fatty acids, which contributes to cardiovascular health. They also provide protein, dietary fiber, vitamins such as E and several B complex vitamins, in addition to essential minerals like magnesium, calcium, and iron. They are ideal for energizing and enriching both sweet and savory dishes.

In different Spanish-speaking countries, the hazelnut may be known by other names, although the term "avellana" is generally used. However, in some regions of Latin America, they may be called "European hazelnut" to differentiate them from similar fruits, and in rare cases, specific local names are used, though these are not very common.

In cooking, hazelnuts are used chopped, roasted, or ground, forming part of pastry recipes (such as creams, tarts, cakes), sauces, salads, and side dishes. Their crunchy texture and characteristic flavor enhance any preparation.