Bulk Natural Hazelnut Kernels Price

What is the price of hazelnut kernels, and where can we find the best? How would the world be like without hazelnuts! This is where marketing does it right, let’s face it.

natural hazelnut kernels

The fruit of Corylus avellana is undoubtedly the tastiest dried variety, with a naturally creamy and all-pervading taste, especially after roasting. The scientific name also comes from the Greek word korys or helmet, which refers to the shape of the shell. But we must know that the hazelnut is a completely Italian fact, so the nickname “Ullana” comes from the town of Campania Avola in Irpinia, an area famous for its cultivation since ancient times. Not only that: we are the first manufacturer in Europe and no one will surpass us in quality. So it’s no surprise that there are so many varieties of Italian hazelnuts, starting with the DOP and IGP brands such as tonda gentile romana, tonda di Giffoni and the famous tonda gentile delle langhe. Several positions from Campania, including Camponica, Mortarella and San Giovanni, followed by Sicilian and Ligurian varieties such as Taparona, Dalerto and Del Rosso, the last of which are harvested by Slow Food on Taste Vessel. Hazelnuts are not only very useful, but also beneficial for the body. In fact, they are among the richest foods in terms of vitamin E, a very powerful antioxidant, and folic acid or vitamin B9, an essential micronutrient for the synthesis and metabolism of DNA, RNA, and amino acids, and for human health. pregnant women. Once again: an excellent source of phytosterols and monounsaturated fats that can lower “bad” cholesterol and mineral salts such as potassium, magnesium and phosphorus, allies for bone health. Finally, the high fiber content helps control weight through a feeling of satiety. natural hazelnut kernels

blanched hazelnut kernels

In other words, a few handfuls of hazelnuts a day, added to yogurt, vegetables, salads, or simply eaten at the end of a meal, are ideal for keeping healthy in a greedy and crunchy pampa. Now that we have every reason to eat hazelnuts in any form, let’s take a closer look at 15 Italian varieties that everyone from Piedmont to Sicily should know. Let’s start with perhaps the most famous Italian hazelnut variety: tonda gentile delle Langhe, which is called Nocciola Piemonte IGP in the official specification. The brand, acquired in 1993, stands for the so-called “three-lobed” variety typical of the lower Piedmont: it is a spherical hazelnut with a strong thin shell that feels good even after peeling. Among the quality parameters, one can note a high natural teariness (meaning the presperm enveloping the fruit), good and persistent taste, excellent taste and aroma after roasting (God forbid) and good shelf life due to the limited fat content. In a word, a beautiful, good and functional hazelnut: what more could you want? Curiously, the hazelnut supply chain in Cuneo prefecture began almost by accident: the hazelnut plants were actually grown “indiscriminately”, that is, at the same time as other species. A seedling here, two rows of vines, another seedling there. Only in the 1930s, thanks to the emerging confectionery and chocolate industries, did the cultivation of coriander in Langhe, Roero and Monferrato begin to specialize in special plants and special technologies. To this day (without fear of exaggeration), “the world’s best hazelnut” is itself divine and perfect in all its forms, from seeds to cream and absolute paste. And, of course, as an ingredient in typical recipes such as Gianduia Turin and walnut cake (or Cortemilia cake) from Cuneo, soft but crispy. blanched hazelnut kernels

raw hazelnut kernels

Tonda di Giffoni PGI The first evidence of the cultivation of hazelnuts in Gifoni in the province of Salerno dates back to the Middle Ages. But archaeological finds tell us that this fruit was present in Campania much earlier (at least from the 3rd century BC). Undoubtedly, it was from this region that hazelnuts spread throughout the peninsula, and indeed here we find many varieties and subspecies. The most famous (and produced) is Nocciola di Giffoni Igp, which grows on the volcanic soils of the Irno Valley and the Picentini Mountains. This variety is perfectly round with white flesh and a thin, easily peelable perisperm. With excellent texture and flavor, it is particularly suitable for stir-frying, and although it is industrially processed, it is best served as an energy snack. So fill yourself up with a handful or add a no-bake hazelnut, an easy and delicious chocolate chip cookie topped with a delicious hazelnut in the middle. And the Gifoni round is just right for you. Tonda gentile novel DOP Chocolate hazelnut praline Lazio is the first producer of Italian hazelnuts, and its flagship is precisely the Roman Tonda Gentile in the province of Viterbo. Cultivation in the region dates back to the 15th century, but it was not until the next century that Toshia’s “nokia” became truly known: according to the chronicles, in fact, Pope Leo X (1521-1513) was especially fond of. The final consecration had to wait for the 20th century and the boom Round Calabrian hazelnut roasted hazelnut The Calabrian hazelnut is a type of alpine nut, the cultivation of which is especially common in the hilly and Apennine regions of Preser. raw hazelnut kernels

roasted hazelnut kernels

The reference municipalities for regional cilantro cultivation are Torre di Ruggiero, Laino Borgo and Cardinale, whose growers have joined the Calabrian Consortium to Protect and Promote the Supply Chain since 2008. Gerd Calabrian is a reference variety, highly valued for its taste, aroma and texture, and is especially associated with the social practices of the community, from hand harvesting to traditional consumption around the Christmas period. Taparuna Hazelnut Liguria also has its fair share of hazelnut groves. Or rather, taking into account the fact that production is now generally reduced. All of the native species collected on this list are actually endangered products registered with the Slow Food Flavor Fund. We start in the Sturla Valley in the Chiavari region with the Tapparona hazelnut, which has been cultivated since the late Middle Ages along with the chestnut. The elongated and flat shaped variety has good skin values, but has disadvantages due to poor pickle resistance and poor perisperm flaking. For this reason, it is mainly sold as nuts in the so-called “Chivari mix”, which includes subspecies such as Bianchetta, Longuera, Savregetta and Ronchetta. Hazelnuts from the garden of Val Fontanabuona In Val Fontanabuone, in the depths of Genoa, we find a garden hazel, a species with a slightly elongated rounded shape. The productivity after firing is average, the ability to remove perisperm is low. However, the fat content is significantly lower than Tapparona, with better results in terms of product shelf life. Perfect for making ice cream and cream, you can sample dal orto with typical Ligurian dishes like pancotti, or as a guest star of baking in greedy Parisian Brest with praline muslin cream. red hazelnut Walnut tartlet The “sister” of the orchard hazelnut, the Rosso variety, is also an example of the Fontanabuona Valley. It is round in shape, easy to clean due to its low fat content and resists marinating well. It is sold both in processed form and as nuts for direct consumption. Traditionally used in fragile workpieces. If, on the other hand, you love softness, you can try it in nut roll, a fresh dessert made with biscuit and mascarpone cream. roasted hazelnut kernels

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