Nuts

Corylus avellana

A tier

Corylus avellana is the botanical species behind most commercial European hazelnuts—the common hazel whose kernels define global confectionery and bakery trade. Listing the Latin name emphasises species identity against related Corylus types and wild thicket hazels that may differ in size and yield. Kernels are sweet, oily, and famously aromatic when roasted to pale gold for chocolate work. Orchards in Turkey, Italy, Oregon, and elsewhere select high-yield forms of this species; wild European hedges still offer forage nuts of variable size. Process as for commercial hazelnut: roast carefully, rub skins when colour matters, freeze surplus. Fresh stock never smells of paint. Major tree-nut allergen rules apply. Culinary history from Mesolithic foraging through Italian gianduja and Turkish export belongs to this species more than to any single modern cultivar name.