Filberts / Hazelnuts

General Information

Hazelnuts and Filberts are considered my many people to be the same nut although they are slightly different. Generally, hazelnuts are larger and mainly harvested in the United States (primarily in Oregon and Washington), while Filberts grow primarily in the Mediterranean (Turkey- 70% of world’s crop, Italy and Spain).   Of the ten major species, the most widely grown are the European filbert (C. avellana), the American filbert (C. americana), the Turkish filbert (C. colurna), and the beaked filbert (C. cornuta).

Hazelnuts are deciduous shrubs or small trees (although some varieties may reach heights of 18 m/60 ft) native to the temperate zone. Native varieties grow wild throughout America but are cultivated only in areas that do not have late-spring frosts, since the flowers, which open in mild-winter and early-spring weather, are vulnerable to frost-kill.

The HMB (Hazelnut Marketing Board) has the ability to set grade and inspection standards domestically. Domestic and imported Hazelnuts must be certified and graded or it cannot be sold. Currently the grade processors pack to is the "Oregon No. 1" for kernels and "U.S. No. 1" for in shell.

Types of Hazelnuts:

• Natural
  • Whole Kernels: Whole nut with skin
  • Whole & Broken: Whole nuts, halves & pieces
  • Diced: Varying sizes from fine to large.
  • Sliced: Whole nut thinly sliced lengthwise.
  • Meal: Finely granulated pieces.
• Dry Roasted
  • Whole Kernels: Skin partially removed.
  • Whole & Broken: Whole nuts, halves & pieces.
  • Diced: Varying sizes from fine to large.
  • Meal: Finely granulated pieces.
• Hazelnut Butter: Roasted hazelnuts emulsified into a smooth, creamy consistency.
• Hazelnut Paste: Roasted hazelnuts emulsified into a creamy consistency and blended with sugar.

Filberts / Hazelnut Nutritional Information

Source: USDA National Nutrient Database for Standard Reference,

Release 15, August 2002.  All nuts are whole Natural.