The names you meet on the hazelnut shelf are not marketing choices; each means a different process and a different use.
Unroasted kernels in their natural state. The aroma is gentler and the texture moister. Those who prefer minimally processed food tend to choose natural. It is a good starting point for recipes and homemade butter.
Roasting at a controlled temperature increases oil release, brings out the characteristic aroma and crisps the texture. This is the most common snacking form.
A two-stage roast concentrates the aroma and makes the texture more brittle. Preferred by those seeking an intense hazelnut taste. Because the risk of bitterness rises with roasting, this process requires a fine balance.
Piccola refers to large, hand-selected kernels. Its appearance and size make it a favourite for gift boxes and catering.
Natural for butter and recipes; roasted for straight snacking; double-roasted for intense aroma; piccola for gifting and presentation.
Smell them. Fresh hazelnuts have a faintly sweet scent. A painty, soapy or bitter smell means the oil has oxidised and the product should not be eaten.
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Read article →Karadeniz Fırtınası is made with hazelnuts alone. We use no fillers, flavourings, preservatives or emulsifiers, what the label says is exactly what’s in the jar.
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