Are Filberts And Hazelnuts The Same? | Unraveling the Nutty Truth

Yes, “filbert” and “hazelnut” refer to the same delicious nut, primarily distinguished by their botanical species and husk characteristics.

The world of nuts can sometimes feel like a delightful puzzle, with names that dance around and occasionally overlap. When it comes to filberts and hazelnuts, the confusion is a common one in many home kitchens, often sparking questions about whether they are distinct varieties or simply different names for the same beloved ingredient. Understanding this distinction, or lack thereof, helps us appreciate their unique qualities and use them effectively in our cooking and baking.

The Botanical Identity of Hazelnuts and Filberts

At their core, both filberts and hazelnuts belong to the genus Corylus. This botanical classification is the starting point for understanding their relationship. The common usage of these terms often blurs the lines, but botanists recognize specific differences that influence how we categorize them.

Corylus Avellana and Corylus Maxima

• Corylus avellana: This is the common hazelnut, also known as the European hazelnut or cobnut. Its husk typically covers about three-quarters of the nut. This species is widely cultivated and forms the basis for many commercial hazelnut varieties.
• Corylus maxima: This species is known as the filbert. Its defining characteristic is a long husk that fully encloses the nut, often extending beyond its tip. While botanically distinct, Corylus maxima is often hybridized with Corylus avellana, leading to cultivars that share characteristics of both.

Many commercially grown hazelnuts today are hybrids derived from these two primary species, making the botanical distinction less critical for the average home cook, but fascinating for those who enjoy the details.

A Matter of Husk Length

The most straightforward botanical differentiator between a “true” hazelnut (Corylus avellana) and a “true” filbert (Corylus maxima) lies in the length of the leafy husk that surrounds the nut. Hazelnuts have shorter husks, while filberts boast longer husks that completely envelop the nut. This husk characteristic does not significantly impact the flavor or culinary use of the kernel inside once shelled.

Are Filberts And Hazelnuts The Same? Unpacking the Terminology

For most culinary purposes, and in everyday language, “filbert” and “hazelnut” are used interchangeably. The distinction often comes down to regional preferences and historical usage rather than a significant difference in the nuts themselves. In many parts of the world, particularly in North America, “hazelnut” is the prevailing term.

Historically, the term “filbert” was more common in some regions, particularly those with strong French influence, as it is believed to be derived from “Saint Philibert’s Day,” which falls in August, coinciding with the nut’s ripening season. Despite these historical nuances, the nuts you find labeled as “filberts” in a store are botanically very similar, if not identical, to those labeled “hazelnuts.”

Major nut-producing regions like Oregon in the United States, which accounts for a significant portion of domestic hazelnut production, primarily use the term “hazelnut” for all their commercial varieties, regardless of their specific botanical lineage or husk length. This standardization simplifies marketing and consumer understanding.

Flavor, Texture, and Culinary Applications

Whether you call them filberts or hazelnuts, these nuts share a distinct, sweet, and buttery flavor profile with a delightful crunch. Their versatility makes them a favorite in both sweet and savory dishes.

Subtle Differences in Taste Profile

While the core flavor is consistent, some connoisseurs might detect very subtle variations between specific cultivars. For example, some varieties might present a slightly earthier note, while others lean into a sweeter, more buttery essence. These differences are generally more pronounced between varieties than between the broad “hazelnut” and “filbert” classifications. Roasting significantly enhances their natural sweetness and deepens their nutty character.

Texture Variations

Hazelnuts are known for their firm, crisp texture when raw, which transforms into a tender crunch after roasting. Their relatively high oil content contributes to their rich mouthfeel and makes them excellent for creating creamy pastes and butters. The oil content can vary slightly between varieties, influencing the final texture of ground products.

Best Uses in the Kitchen

Hazelnuts (and filberts) shine in a wide array of culinary applications:

• Confections and Desserts: They are iconic in chocolates, pralines, nougat, and pastries. Think of classic gianduja or hazelnut tarts.
• Baking: Ground hazelnuts add a unique flavor and texture to cakes, cookies, and breads. Hazelnut flour can be used to create gluten-free baked goods.
• Savory Dishes: Toasted hazelnuts make a fantastic addition to salads, roasted vegetables, and grain dishes. They pair beautifully with ingredients like goat cheese, mushrooms, and poultry.
• Nut Butters and Spreads: Their natural oils make them ideal for homemade hazelnut butter, which offers a richer, deeper flavor than many commercial versions.

Sourcing, Selection, and Storage for Peak Freshness

To truly enjoy the rich flavor of hazelnuts, proper sourcing and storage are essential. Like all nuts, they are susceptible to rancidity due to their high oil content.

Buying Shelled vs. Unshelled

Purchasing hazelnuts in their shells offers the best protection against spoilage and preserves their freshness longer. However, shelled hazelnuts are more convenient for immediate use. When buying shelled nuts, look for plump, uniform pieces that are free from shriveled appearances or discolored spots. A fresh hazelnut should have a firm texture and a sweet, clean aroma, without any musty or bitter notes.

Visual Cues for Freshness

• Unshelled: The shells should be intact, firm, and free from cracks or holes, which could indicate insect damage.
• Shelled: The nuts should be uniformly colored, typically a light to medium brown. Avoid any nuts that appear shriveled, excessively dark, or have a powdery residue.

Storage Guidelines for Longevity

Proper storage is critical to prevent hazelnuts from going rancid. The oils in the nuts can oxidize when exposed to air, light, and heat, leading to an unpleasant flavor.

• Room Temperature: Shelled hazelnuts can be stored in an airtight container in a cool, dark pantry for up to two weeks. Unshelled nuts can last for several months.
• Refrigeration: For longer storage, shelled hazelnuts can be kept in an airtight container in the refrigerator for up to six months. Unshelled nuts will last up to a year.
• Freezing: For the longest shelf life, freeze shelled hazelnuts in an airtight, freezer-safe bag or container for up to one year. They do not require thawing before use in most recipes.

According to the USDA, nuts stored in the refrigerator or freezer maintain their quality significantly longer than those stored at room temperature, making these methods ideal for preserving freshness and preventing spoilage.

Preparing Hazelnuts (or Filberts) for Your Kitchen

While delicious raw, hazelnuts often benefit from a quick roast to intensify their flavor and make their skins easier to remove. The papery skin can sometimes impart a slightly bitter taste, which many prefer to avoid.

Roasting Techniques

Roasting brings out the nut’s natural oils and deepens its flavor. There are a couple of popular methods:

1. Oven Roasting: Spread hazelnuts in a single layer on a baking sheet. Roast at 300°F (150°C) for 10-15 minutes, stirring occasionally, until fragrant and lightly browned.
2. Stovetop Roasting: Place hazelnuts in a dry skillet over medium heat. Toast, stirring constantly, for 5-7 minutes until fragrant and lightly browned. This method requires close attention to prevent burning.

Blanching and Skin Removal

After roasting, the skins become brittle and easier to remove. While still warm, transfer the nuts to a clean kitchen towel, fold the towel over, and rub vigorously. The friction will help loosen and remove most of the skins. Some stubborn bits may remain, which is perfectly fine for most culinary uses. If a completely skin-free nut is desired, a quick blanch in boiling water before roasting can also aid removal.

Grinding for Flour or Paste

Once roasted and skinned, hazelnuts can be ground for various applications:

• Hazelnut Flour: Pulse whole or roughly chopped hazelnuts in a food processor until a fine meal forms. Be careful not to over-process, or you’ll end up with butter.
• Hazelnut Paste/Butter: Continue processing hazelnut flour in a food processor. The natural oils will release, transforming the meal into a creamy, smooth paste or butter. This can take 5-10 minutes, with pauses to scrape down the sides.

Nutritional Profile and Health Benefits

Beyond their delicious flavor, hazelnuts are packed with beneficial nutrients, making them a valuable addition to a balanced diet.

Vitamins, Minerals, and Healthy Fats

Hazelnuts are a good source of monounsaturated fats, which are considered heart-healthy. They also provide a range of essential vitamins and minerals, including:

• Vitamin E: A powerful antioxidant that helps protect cells from damage.
• Manganese: Important for bone health and metabolism.
• Copper: Essential for iron absorption and red blood cell formation.
• Magnesium: Plays a role in muscle and nerve function, blood sugar control, and blood pressure regulation.
• B Vitamins: Including Thiamine (B1), B6, and Folate, which are vital for energy production and brain function.

Fiber Content

Hazelnuts offer a good amount of dietary fiber, which supports digestive health and can contribute to a feeling of fullness, aiding in weight management. The fiber content also helps regulate blood sugar levels. According to the WHO, increasing dietary fiber intake is associated with a lower risk of noncommunicable diseases such as cardiovascular disease and type 2 diabetes.

Common Hazelnut Varieties Beyond the Basics

While the terms “filbert” and “hazelnut” are largely interchangeable in the kitchen, specific cultivars offer nuances that can delight a discerning palate. These varieties are often named for their origin or specific characteristics.

• ‘Tonda Gentile delle Langhe’ (Piedmont Hazelnut): Hailing from the Piedmont region of Italy, this variety is highly prized for its exceptional flavor and aroma, often considered the gold standard for confectionery, especially in gianduja and other chocolate products. It has a high oil content and a particularly round shape.
• ‘Barcelona’: A prominent variety grown in the Pacific Northwest of the United States, particularly Oregon. It’s known for its large size and robust flavor, making it versatile for both snacking and cooking.
• ‘Butler’: Another Oregon-grown variety, often used as a pollinator for ‘Barcelona’. It produces smaller nuts but contributes to the overall hazelnut crop.
• ‘Daviana’: A European variety often used for its excellent kernel quality and ease of blanching.

The choice of variety can subtly impact the final outcome of a dish, much like different apple varieties lend themselves to different baking applications. Exploring these specific types can add another layer of enjoyment to your culinary adventures with hazelnuts.

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