Below is a list of all known varieties for Hazelnut. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Hazelnut (Cultivar) - Mortarella | An Italian cultivar known for its slightly oblong shape and excellent, intense flavor, frequently used in baking. |
| Hazelnut (Cultivar) - Tonda Gentile delle Langhe | The most highly prized Italian hazelnut cultivar, known for its superior flavor, aroma, and round shape; essential for gianduja. |
| Hazelnut Butter (Gianduja Base) | A paste made from roasted and finely ground hazelnuts; a common base for chocolate spreads (like gianduja). |
| Hazelnut Casina | An Italian cultivar known for its high yield of medium-sized, round kernels with excellent flavor. |
| Hazelnut Ennis | A popular large-nutted cultivar known for its blight resistance and strong flavor; excellent for roasting and confectionery. |
| Hazelnut Liqueur (Frangelico) | A sweet liqueur flavored with hazelnuts, commonly used in cocktails and desserts. |
| Hazelnut Praline Paste | A smooth confectionery paste made from caramelized hazelnuts and sugar; essential for French and Italian pastries. |
| Hazelnut Tonda Gentile Romana | An Italian cultivar prized for its excellent, intense flavor, round shape, and suitability for roasting; used in high-end confectionery. |
| Nutcracker Hazelnut | A hazelnut cultivar, likely named for its shell characteristics or ease of cracking. |
| Piedmont Hazelnut | A PGI-protected hazelnut from the Piedmont region of Italy, known for its rich, aromatic flavor and use in gianduja. |
| Tombul Hazelnut | A world-renowned hazelnut cultivar from Turkey, prized for its round shape, high oil content, and excellent flavor. |
| White Filbert (Hazelnut) | A hazelnut (filbert) cultivar known for its large nut and a kernel with a readily removable pale seed coat. |