I Say Organic is happy to present organic hazelnuts, our latest great offering for a healthy, balanced, and delicious diet.
Even Greek philosophers, thousands of years ago, bowed to the all-powerful hazelnut, prescribing it for everything, (or a simpler word since they’re not really severe problems) from common colds to baldness. Native Americans used it to cure fevers and hives.
Today, even though we eat hazelnuts regularly in our food as part of larger dishes, it deserves its own pedestal – a powerhouse food; it’s fantastic for fitness, weight loss and even just to maintain great health.
What’s hazelnut’s story?
Also referred to “filberts” and “cobnuts” in different parts of the world, hazelnuts originated from southern Europe and Turkey. With their beautiful brown, glossy shell, these nuts are sweet to taste when peeled. Hazelnuts grow on the Hazel tree, a shrub that produces ‘catkins’, which mature into groups of as many as five nuts, hidden under the leaves.
How do you eat them?
While we at I Say Organic love having a cupful with our tea or as an evening snack, the truth is these nuts are so versatile that you can consume them in any number of ways. Add them to cakes and chocolates, use them in salads, soups, even rice dishes instead of cashew – and you could even try making them into an organic Nutella-inspired spread with jaggery! You could also toast them to enhance their nutty flavour with a little bit of salt when you’re feeling peckish.
How to store?
Freeze hazelnuts if you don’t plan to use them within a month. Before using the nuts, shake the container, – if the nuts make a noise inside the shell, they have lost their moisture and might not be great for eating raw – but can still be used to cook with.
Hazelnut Milk Recipe
Try this delicious vegan recipe for homemade hazelnut milk.
- 1 cup raw organic hazelnuts
- 2-3 cups filtered or distilled water
- 1/2 tsp vanilla or cinnamon (optional)
- Sweetener like honey or jaggery to taste
- Tiny pinch of salt (optional)
- Soak hazelnuts overnight in 3-4 cups of water. This removes bitter enzyme inhibitors and makes for smoother milk. Check for the nuts to be afloat in the morning.
- Drain and mix in a blender with 2-3 cups of fresh water until smooth.
- We recommend you start with 2 cups and add more slowly to preferred consistency of milk.
- Strain if needed – or enjoy the slightly coarse texture.
- This milk stays good in the fridge for up to 3 days.
You can place your order for organic hazelnuts here.
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