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Corylus americana, the American hazelnut [3] or American hazel, [4] is a species of deciduous shrub in the genus Corylus, native to the eastern and central United States and extreme southern parts of eastern and central Canada.
The beaked hazelnut is named for its fruit, which is a nut enclosed in a husk with a tubular extension 2–4 cm (3 ⁄ 4 – 1 + 1 ⁄ 2 in) long that resembles a beak. Tiny filaments protrude from the husk and may stick into, and irritate, skin that contacts them. The spherical nuts are small and surrounded by a hard shell.
Corylus colurna is however important in commercial hazelnut orchards, as it does not sucker, making it the ideal rootstock on which to graft the nut-bearing common hazel cultivars. The nut can only be found on female trees. Nut production is irregular and occurs every two to three years [4]
Cracked hazelnut shell displaying the edible seed Hazelnut tree, Turkey. A hazelnut cob is roughly spherical to oval, about 15–25 millimetres (5 ⁄ 8 –1 inch) long and 10–15 mm (3 ⁄ 8 – 5 ⁄ 8 in) in diameter, with an outer fibrous husk surrounding a smooth shell, while a filbert is more elongated, being about twice as long as its diameter.
This hazelnut or cobnut, the kernel of the seed, is edible and used raw or roasted, or ground into a paste. The seed has a thin, dark brown skin which has a bitter flavour and is sometimes removed before cooking. The top producer of hazelnuts, by a large margin, is Turkey, specifically the Giresun Province.
A small bowl of mixed nuts An assortment of mixed nuts A culinary nut is a dry, edible fruit or seed that usually, but not always, has a high fat content. Nuts are used in a wide variety of edible roles, including in baking, as snacks (either roasted or raw), and as flavoring. In addition to botanical nuts, fruits and seeds that have a similar appearance and culinary role are considered to be ...
A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, many dry seeds are called nuts, but in a botanical context, "nut" implies that the shell does not open to release the seed (indehiscent).
Tree nuts include almonds, Brazil nuts, cashews, chestnuts, filberts/hazelnuts, macadamia nuts, pecans, pistachios, [1] shea nuts and walnuts. [note 1] Management is by avoiding eating the causal nuts or foods that contain them among their ingredients, and a prompt treatment if there is an accidental ingestion. [2]