Selection and storage
Hazelnuts can be available in the market year-round. In the stores, several different kinds of hazels are sold like shelled, unshelled, salted, sweetened, or milled (powder), etc.
Buy unshelled (with the outer shell) raw nuts instead of processed ones. The nuts should feature bright brown-yellow, compact, uniform in size, and feel heavy in hand. They should be free from surface cracks, molds, and spots and free from rancid smell.
Unshelled hazels can be stored in a cool and dry place for years. To store shelled (without their outer coat) nuts, keep them inside an airtight container and place them in the refrigerator to avoid turning rancid.
Culinary uses
Hazelnuts are eaten on their own, roasted, salted, or sweetened. Hazels, as well as filberts, are nutty yet pleasantly sweet in taste.
Here are some serving tips:
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| Cake with hazelnut praline. Photo: jules |
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Hazels are widely employed in the confectionery, as an addition to chocolates, biscuits, sweets, and cakes.
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They are also used to make hazelnut butter, which is a popular alternative for peanut allergy sufferers. It is also less salty in taste. It contains, however, more fat content than soy or peanut butter.
Safety profile
Hazelnut allergy is a type-1 (Ig-E mediated) hypersensitivity response in some people to food substances prepared using these nuts. In general, the allergic reaction tends to be precipitated by exposure to tree pollen rather than consuming hazelnut itself.
The allergic symptoms, known as “oral allergy syndrome,” may include itchiness around lips, tongue, and throat followed by swelling of lips and throat leading to breathing difficulty. Often, cross-reactions to certain other nuts, seeds, fruits, and vegetables are common. Individuals with known allergies to them are, therefore, advised to avoid any food preparations that contain hazelnut products. (Medical Disclaimer).
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Further Resources:
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Stanford School of Medicine Cancer information Page- Nutrition to Reduce Cancer Risk.