Giresun is the only province treated as the benchmark for hazelnut production in Türkiye. On world exchanges, “Giresun quality” trades as a class of its own. So what creates that difference?
Giresun’s sloping terrain pushes hazelnut roots deep. Grown at altitudes between 200 and 750 metres, the nut ripens more slowly, and that slowness raises its oil content.
Giresun hazelnuts average around 62-65% oil. That ratio directly shapes how intense the aroma becomes when roasted. It is also why the chocolate and confectionery industries prefer it.
Harvest begins in late August. Picked at the wrong moment, kernel quality drops. We do not harvest in a single sweep; we pick in stages, according to ripeness.
Hazelnuts are the nut most affected by moisture. Stored in shell at around 6% moisture, they hold their aroma for up to a year.
How to keep an opened jar fresh and smooth for months.
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Why hazelnut boxes stand out for New Year and special-occasion gifting.
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The daily amount nutritionists suggest, its calorie value, and a practical way to keep portions in check.
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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