Hazelnuts too classy to be just 'pea-nutty'
The most favored nut of gourmets is oft-reported to be hazelnuts because of its strong flavor and aroma. The Guardian points out the flexibility of hazelnuts as cooking oil, as a vital ingredient in pralines and chocolate truffles, as chutneys, vinaigrette, raw, roasted and its gourmet expansion to latte. Doubtless, of the presence of hazelnut meal from hazelnut liqueur to hazelnut tort the nut balances between flavor and health.
Fast food chains can seriously consider replacing Trans fats with hazelnut oil and peanut butter can find a better alternative in hazelnut butter. Rich in B vitamins and proteins hazelnut hazelnuts it can appeal consumers in a range of foodstuffs like chocolates, baked foods, in salads, with cereals, sauces, condiments so on and so forth to make them functional.
Apart of being inclusive in functional foods, the epicurean element can claim a lot of innovation in the hands of chefs as accompaniment to lamb chops, as a turkey filling, in dried pears, and with other mild bases in desserts. Evidently, more versatile than peanuts, it can chuck-out the fatty tantrums of nuts and can claim to give more than just buttery flavor when incorporated as a gourmet nut.
