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Hazelnuts

Hazelnuts suppliers and sourcing guide

Hazelnuts, also called filberts, are the nuts of Corylus species, mainly the European hazel (Corylus avellana). Turkey grows most of the world crop, with Italy and the U.S. (Oregon) also significant. Harvested nuts are dried and cracked, and the kernels are sold natural (skin on), blanched (skins removed after roasting), roasted, diced, as meal or flour, or as hazelnut paste for confectionery, spreads, bakery and cereals.

See suppliersWhat to ask for on the COA
Also known as
Corylus avellana · Filberts · Hazelnut kernels · Cobnuts
Facts checked
November 2026

Forms and grades of hazelnuts

Suppliers sell different products under the same name. Specify the one you need.

  • Natural kernels

    Raw kernels with the brown skin on, sized by diameter.

  • Blanched and roasted

    Roasted and skinned kernels, the usual grade for confectionery and spreads.

  • Diced, meal and flour

    Chopped or ground kernels for coatings, fillings and gluten-free baking.

  • Paste

    Roasted hazelnuts ground to a smooth paste for spreads, pralines and gelato.

  • Organic

    Certified organic kernels.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Aflatoxins
Total aflatoxins and aflatoxin B1 by HPLC or LC-MS/MS on a lot sample drawn by a defined sampling plan.
Moisture
Moisture against the specification; under-dried kernels mold.
Rancidity
Peroxide value and free fatty acids, the main shelf-life indicators for nut kernels.
Defects
Rancid, decayed, moldy, insect-injured and shriveled kernels, plus shell fragments and blanks.
Size calibration
Kernel size range in millimeters, which matters for coating and enrobing.
Microbiology
Total plate count, yeast and mold, coliforms, E. coli and Salmonella; ask whether the lot was pasteurized or roasted and how that step was validated.

Storage, lots and expiry

Storage and shelf life

Hazelnuts are high in unsaturated fat and turn rancid with heat, light and air, so store them sealed in a cool, dry place, ideally refrigerated or frozen for longer holds, and away from strong odors they can absorb. Protect stock from insects and rodents. Shelf life is set by the supplier's specification, with peroxide value or flavor checked on older lots.

Lots and expiry dates

Size, flavor, skin removal and aflatoxin risk vary with origin, crop year and roast. Record origin, size grade, roast level and the aflatoxin result for each lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • FDA's food allergen Q&A guidance (Edition 5) lists filbert/hazelnut, Corylus spp., among the tree nuts FDA considers major food allergens.

    Source: fda.gov (opens in a new tab)

  • USDA's grade standards for filberts in the shell require U.S. No. 1 kernels to be free from rancidity, decay, mold and insect injury, and allow a 10 percent tolerance by count for nuts below the grade.

    Source: ams.usda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Hazelnuts suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking hazelnuts suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell hazelnuts? Request a listing

Frequently asked questions

What forms of hazelnuts can brands buy?

Common forms include natural kernels, blanched and roasted, diced, meal and flour, paste and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for hazelnuts include?

Expect aflatoxins, moisture, rancidity, defects, size calibration and microbiology, each with its method, specification and result for that lot.

How should hazelnuts be stored?

Hazelnuts are high in unsaturated fat and turn rancid with heat, light and air, so store them sealed in a cool, dry place, ideally refrigerated or frozen for longer holds, and away from strong odors they can absorb. Protect stock from insects and rodents. Shelf life is set by the supplier's specification, with peroxide value or flavor checked on older lots.

What is the regulatory status of hazelnuts?

FDA's food allergen Q&A guidance (Edition 5) lists filbert/hazelnut, Corylus spp., among the tree nuts FDA considers major food allergens. USDA's grade standards for filberts in the shell require U.S. No. 1 kernels to be free from rancidity, decay, mold and insect injury, and allow a 10 percent tolerance by count for nuts below the grade.

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