Nuts
Negret
A tier
Negret is a Spanish hazelnut cultivar important in Catalonia and Spanish commercial production, valued for kernels that suit roasting, confectionery, and table use. Flavour follows classic sweet, aromatic hazelnut character when fresh; the name signals Iberian orchard identity rather than a radically different fat profile. Cool storage still decides whether the bag tastes of nuts or of paint. Roast carefully, rub skins for fine paste, freeze surplus. Use in Spanish sweets, baking, snacks, and chocolate work. Major tree-nut allergen handling applies. Compared with Turkish Tombul or Italian tonda types, Negret is the Spanish commercial benchmark many buyers learn first. Ask for harvest year on premium lots.
Track this ingredient
Characteristics
Preparations
Traits
History
Negret became established in Spanish hazelnut orchard culture.
Negret dominated much of commercial Spanish hazelnut production.
Named Negret remains central to Spanish hazelnut identity in trade.