Shelled Organic Italian Hazelnuts

History

Among the plants belonging to the Betulaceae family, the hazelnut tree, known by the scientific name of Corylus avellana, has found its natural habitat in Europe and North America, but was present in the Mediterranean area already 10 thousand years ago. Thanks to its strong basis from its prehistoric origins, it spread spontaneously until man began to cultivate it, refining its techniques since the IV century B.C., until 1900, when the intensive productions took place. The name of the species, Corylus avellana, comes from the places of greater cultivation: Avellino in Italy and Abella in Turkey. The genus Corylus, in fact, includes 25 species, and besides the common plant the most important ones are the giant hazel (Corylus maxima), the Turkish hazel (Corylus colurna) and the Corylus pontica. The crossing between the species has given life to a multitude of hybrid plants.

In the natural state, the kernel takes on a bushy appearance due to the numerous suckers emerging from the stump; they are very branched plants, with a maximum height of 5-6 metres. The trunk has a smooth and compact bark, only slightly cracked; the wood is reddish-white, without intense colour variations, with regular and inconspicuous annual growth rings. Distinctive characteristics are the light brown lenticels near the nodes in the branches, which sometimes have hairs. The leaves have an oval shape and reach even 10 cm of width, have a serrated edge, whilst the lamina is rough with evident veins. The flowers form in summer and come into full bloom in winter, while the buds appear at the axilla of the leaves and can be wood or mixed. Hazelnuts grow only in clusters of 2 or 4, protected by green bracts that cover the fruit up to the end, and then take on the characteristic brown colour once they reach maturity.

Source:

Nutsbook

Properties

According to our analyses, 100 g of shelled organic hazelnuts contain:

• Vitamin E (14mg – 117% NRV)
• Copper (1.5 mg – 150% NRV)
• Manganese (5.8 mg – 290% NRV)

Affordable price

Affordable price means to us offering our clients natural shelled organic hazelnuts that everybody can enjoy. We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by offering our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.

Not only that: by choosing large packs of shelled organic hazelnuts, you are also contributing to the reduction in the use of plastic.

How much does 1 kg of shelled organic hazelnuts cost?

The price per kg for shelled organic hazelnuts depends on the hazelnuts' quality, variety and origin. On Nuturally, we have selected the best shelled organic hazelnuts with respect for our supply chain, farmers, and raw materials.

Storage

You can store shelled organic hazelnuts in cool, dry places away from heat and moisture. Here are 4 useful tips:

• The ideal way to store shelled organic hazelnuts is in a refrigerated environment. Nuturally shelled organic hazelnuts can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay.
• The ideal container for the storage of shelled organic hazelnuts is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
• The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
• The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.