After being dried on a wood fire, the hazel nuts are ground. Thanks to this drying process, the unsaturated fat acids are preserved. The skins and pieces of shell are removed by sifting.
Like almonds, hazel nuts are rich in protein and Vitamin E but are mostly characterised by high Vitamin C, silicium and maganese contents. Hazel nut puree constitutes a very interesting food particularly adapted to vegetarian diets. It is suited for all, young and old.
Sicilian hazel nuts are unique in being much richer in calcium than other hazel nuts, which is why we chose this variety, in addition to having a rich and delicate flavor.
They are grown in Sicily where nature is at it's best.

Uses: Hazel nut puree can be spread thinly on bread or can be used in cooking, particularly in desserts.

Recipe idea : Raw vegetable dressing
Blend a tablespoonful of Hazel nut puree with two tablespoonfuls of water. Add a spoonful of vinegar or lemon juice, a spoonful of soy sauce (Tamari) and chopped herbs.

Average nutritional values per 100g
Energy 2280 KJ or 545 Kcal
Proteins 12.5 g
Carbohydrates 13.5 g
Fat 64.7 g
- saturated 5.8 g
- unsaturated 55.8 g
Fibre 4 g
Vitamin E 25 mg
Vitamin C 3 mg
Potassium 487 mg
Phosphorous 314 mg
Calcium 152 mg
Magnesium 168 mg
Iron 2.27 mg

GROSS WEIGHT: 1.025 kg