Hazelnut

Hazelnut is the edible seed of a hazel tree, enclosed in a hard shell. Its sweet, rich kernel is eaten fresh or roasted and used in many foods.

Praline: A confection made from nuts cooked with sugar, often ground into a paste. Ground hazelnuts give many pralines their characteristic flavor and texture.
Hazel: A group of deciduous shrubs and small trees in the genus Corylus. Hazelnuts are the fruits produced by these plants.
Black Sea region: The region surrounding the Black Sea in southeastern Europe and western Asia. Turkey's Black Sea coast is a major center of hazelnut cultivation.
Tree nut allergy: An immune reaction to proteins in edible nuts such as hazelnuts. Hazelnut proteins can trigger serious allergic reactions in susceptible people.
Gianduja: A chocolate confection combining cocoa with finely ground hazelnuts. This Italian chocolate tradition makes hazelnut the defining ingredient.
Corylus avellana: The European hazel species cultivated widely for its edible nuts. It is the principal species behind commercial hazelnut production.
Turkey: A country spanning Anatolia and a smaller part of southeastern Europe. Turkey is the world's leading producer of hazelnuts.
Food allergy: An immune-system reaction to particular proteins in food. Hazelnut allergy is one specific form of this condition.
Nutella: A branded sweet spread made primarily from sugar, palm oil, hazelnuts, cocoa, and milk ingredients. It is a widely known commercial use of ground hazelnuts.
Involucre: A structure of bracts surrounding a flower cluster or fruit in some plants. Hazelnuts develop within a leafy involucre before harvest.

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