the price of hazelnut kernels at the best store close to me you can find here. Hazelnut (Corylus avellana L.) is a plant that grows near Asia Minor and is typical of the Mediterranean basin, spontaneously growing in temperate forests, known and cultivated by man since ancient times.
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Hazelnuts have been cultivated since ancient times by the Greeks and Romans, who valued their properties. In fact, it is one of the oldest plants cultivated by man. For the Celts and in the beliefs of the Piedmontese peasants, the hazel was a magical tree: stories and legends say that magical creatures hid among the bushes. Production today is concentrated in the Mediterranean countries: Turkey, Italy, Spain, Greece, and France, but Turkey is the leading producer in the world (70%) with a volume of about 700,000 tons. Italy ranks second with a volume of 100 to 125 thousand tons, which is grown in only four regions: Campania, Lazio, Piedmont and Sicily. The quality of Italian hazelnuts is recognized all over the world. In particular, varieties such as Tonda delle Langhe (Piedmontese) and Tonda di Giffoni (Campania) – both IGP brands – represent excellent quality. Additional Information Buy our organic hazelnuts online Pocket nut details d Pocket nuts from “La Nocciola del Monviso®” – Hazelnuts grown Hazelnut “La Nocciola del Monviso®”, grown on an organic farm, details Hazelnut “La Nocciola del Monviso®”, grown on an organic farm, Details of organic and natural farm grown hazelnut shells for use Organic and natural farm grown hazelnut shells for use The use of hazelnuts Aside from its classic use in the food industry, hazelnuts are a fruit with countless properties and multiple uses. Hazelnuts, like all dried fruits, are a very energy-intensive food that can be high in calories (about 655 kcal is easily digested in 100 grams, because oilseeds are rich in fats and at the same time are better absorbed). 
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The high energy value is due to the good fat content (64%), especially monounsaturated fats (oleic acid is the highest with values from 71 to 83% of the total fatty acids) and linoleic acid. Oleic acid (also found in extra virgin olive oil) has been widely proven to be an excellent scavenger of LDL (bad) cholesterol and triglycerides, helping to have a preventative and protective effect against heart disease. Yes, we can say that nothing is thrown away from the stone, everything is used: from the trunk to the fruit. The leaves are used in herbal medicine (they are a natural anti-inflammatory) and brewed in hot water to make healthy herbal teas. They are placed in the freezer and turned into compresses that can remove dark circles around the eyes. The oil extracted from the fruit is the basis of many creams, as it is easily absorbed and has soothing properties. It has cleansing properties, so it is suitable for oily skin: as a cleanser (also found in soap bars) and as a natural make-up remover. The husks are an excellent fuel and can be used to protect the base of outdoor plants from frost. Hazelnut wood produces very fine coals that are used to make charcoal for drawing. The walnut rod is used by instruments to search for water. LA NOCCIOLA DEL MONVISO: shamrock grown at the foot of the “stone king”. The AgriGeuna® hazelnut is organic and belongs to the species Hazelnut Tonda Gentile Trilobata, a typical and unique product of the Lange, but especially in recent years, which is also grown in other regions of Piedmont, including us. It is considered one of the best varieties of hazelnuts for processing and production of confectionery. 
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The choice of the company to carry out this cultivation was dictated by the desire to return to the past: after all, in the middle of the last century, several plots of land were redeveloped for this crop, but the lack of experience and lack of documentation for the construction of the shipwreck of the project led to a useless result. Hazelnut is in fact always a lively and tender plant that needs to be cared for and cared for all year round, from pruning to digging, watering, harvesting, etc. A very special plant: in the summer it changes from an impregnable bush to pitiful bare branches in the winter. Today, despite the climate adversity that this company has faced since its early days, this is a product we strongly believe in with all its potential. Although we do not count on such large productions as Campania, Sicily can succeed in growing cilantro. It begins with the Battle Mountains Hazel, the largest protected area in the region. We are in Messina, where hazelnuts were introduced especially in the 19th century in the face of the jasmine crisis. Although the hazelnut harvest is declining today, some local growers continue the tradition and so the Battle Mountains hazelnut is still the champion of some traditional sweets. Its strong aroma makes it an excellent main ingredient for traditional dishes such as the royal pasta of Tortorici (from the municipality of the same name), a simple biscuit made from flour, butter, sugar and, of course, crushed hazelnuts. Another species similar to the Nabrodi Mountains is the Polish hazelnut, as rare and valuable as the one found in Arca del Gusto Slow Food products. Here we are in the province of Palermo, in the area of the Madoni Park (from a mountain range that rises above the area), where we find the city of Police Genrosa. Medium in size, with a smooth spherical top and a brown color, it produces especially toasted, like nougat or a type of traditional “nucatoli” cookie, a Christmas cookie with a rich filling of raisins and dried fruits. 
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Hazelnut Taparona, Ligurian pride Let’s finish the journey among the most famous Italian nuts by returning to the north, or rather to Liguria. In this region, stretching along the Tyrrhenian coast, there is a strong agricultural profession, most associated with the hilly terrain. And if it is true that the olive groves are the masters here, then there is no shortage of examples of cilantro with high quality products, such as Taparuna hazelnuts. Typical of the Storla Valley in the Chivari region is a slightly elongated species characterized by complex layering that makes deformation difficult. However, in addition to the whole fruit, it is also found on the market in the form of hazelnut flakes and paste. The small amount of production, which is drastically reduced over time, makes it a rare species that is surprisingly prized. The Project Slow Food Ark of Taste is not protected. We have come to the end of our journey to discover the most famous varieties of Italian hazelnuts. Which one did you already know? On the other hand, what aroused your curiosity? 
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