Hazelnut – The Brain Booster

 

The hazelnut is the 'nut of the hazel'. It is also known as cobnut or filbert nut. It therefore encompasses any of the nuts originating from the species of a genus known as corylus and mainly the nut is known as corylusavellan.
The name hazelnut was given to the native species by the English and used thereon by the early sellers. The outer shell of the nut is light brown in colour with a tinge of golden sheen on it while the actual nut is commonly beige or white in colour. It is about 0.59 inches in length and 0.39-0.59 inches in diameter. The nut falls out from the plant after a time period of approximately eight months after the pollination has occurred. Nowadays, the brown shade of hazelnut has become a very popular cosmetic colour, especially as hair colour for women.
Hazelnut originated from Asia Minor. Ancient Chinese manuscripts talk about the existence of this fruit about 5,000 years back. The Greeks and the Romans were responsible for spreading it all over the European nations, where it has been made use of over the centuries till present time. Many of the cultivated varieties that are currently available are from the 19th century. Today, the state of Turkey is the largest hazelnut-producing region. During the 2000-2005 term of production, Turkey contributed the maximum with a share, 67% of the total production followed by Italy with a share of 16.5%. Unexpectedly in the year 1989 which was almost decade after this origination it was declared the national nut of the state of Oregon, United States.
The growth of a hazelnut tree prefers full sun although it can tolerate deep shade, but the reduction in light causes a drop in the total output. Soil that consists of moderate amount of moisture is favourable and most species are inclined towards a fairly neutral to alkaline soil (6.1 - 7.5). There are more than 200 cultivars of the hazelnut family but only 20 or so hold commercial importance. The important being Tonda Romana, Barcelona, Negret, Tonda Giffoni, Tonda Gentiledelle Langhe, Pauetet, Tombul. The production flourishes in countries where the lowest average temperature during a month is 31 degrees Celcius and the mean annual rainfall is more than 750 mm. The cultivation of hazelnuts requires windbreaks as they are likely to dry in windy conditions. They are not able to tolerate extensive heat or a season that is long and dry.
There are not many ways of consuming these nuts. You could have them raw, however they taste best when roasted for 10 - 15 mins at 175 degrees Celcius until their skins begin to flake. Once roasted they can also be added in a salad or stir-fried in order to add some crunch. They can be powdered to use in frosting or to garnish a dish. The most popular companion of hazelnut in most of the dishes where it features, is chocolate. The pair is almost inseparable as they complement each other in the best possible way. Hazelnut oil can also be used for cooking. Two popular brands that use hazelnuts the most are Nutella and Ferrero Rocher. In fact, Ferrero Rocher uses almost 25% of the world's hazelnut production!
Often, people worry about the fat and carbohydrate content of nuts. However, hazelnuts are capable of battling heart diseases, diabetes, and boosting brain functions and above all, solve your weight-loss issues. It consists of a large amount of monounsaturated fatty acids which help to reduce the level of LDL cholesterol (the bad cholesterol) and increase the HDL cholesterol (the good cholesterol). According to a study conducted by the American Society for Nutrition they consist of a considerable amount of magnesium which is helpful in regulating the amount of calcium and potassium that are crucial for maintaining optimum blood pressure. In the year 2015, a study conducted by the American Journal of Clinical Nutrition proved that hazelnuts assist in improving glucose intolerance due to their high levels of manganese, which improves digestive enzymes, helping those who are overweight. Hazelnuts are also abundantly filled with proanthocyanidis and are a great source of vitamin E, which helps in fighting against aging and inflammation as well as helps prevent cancer. It also improves the quality of skin and hair. This nut is also a brain boosting powerhouse, as it is full of elements that improvise on the brain and cognitive functions and their content of thiamine, folates and fatty acids prevent degenerative diseases like Alzheimer's dementia and Parkinson's. A study by Nutrition Neuroscience states that hazelnuts are folate foods, proving to be good for development of the spine and brain during pregnancy. However, allergic reactions caused by hazelnuts can prove to be hazardous and at times life threatening. If one is unsure of allergies, avoid adding them your diet. People who are usually allergic to Brazil nuts, macadamia etc. are most likely to be allergic to hazelnuts.
Interestingly, in ancient Rome, it was a tradition to gift a hazelnut plant in the faith that it brings happiness and in the French customs the plant symbolises fertility. There is no doubt that the benefits this nut has to offer will definitely bring in happiness and fertility in the form of good health.

Try these recipes that celebrate hazelnuts.