Hazelnuts vs Filberts: What's the Difference?

When it comes to nuts, the terms “hazelnuts” and “filberts” are often used interchangeably, but they actually refer to the same nut, with regional naming preferences shaping their usage. Understanding the subtle distinctions and common misconceptions can help consumers, chefs, and nutrition enthusiasts make informed choices. This article explores what each term signifies, their key distinguishing factors, real-world examples, and practical advice for selecting between them.

What Are Hazelnuts and Filberts?

Hazelnuts and filberts are the edible seeds of the hazel tree, specifically from species within the genus Corylus. The most common species utilized for commercial nut production is Corylus avellana, native to Europe and Western Asia. These nuts are characterized by a hard shell encasing a round, brownish seed with a rich, sweet flavor and crunchy texture. The term “filbert” originates from the Old English word “fuller,” which historically referred to a type of nut from the filber tree. In modern usage, both terms refer to the same nut, though regional preferences influence naming conventions.

Key Differences and Regional Naming Preferences

The primary distinction between “hazelnut” and “filbert” is regional rather than botanical. In North America, the term “hazelnut” is predominantly used, while in parts of Europe, especially the United Kingdom, “filbert” is the preferred term. Despite this linguistic difference, the nuts themselves are identical in species, flavor, and culinary use.

However, some subtle variations can occur based on the cultivar or processing methods:

Cultivar Variations: Certain cultivars may have slight flavor or size differences but are generally classified under the same species.
Processing Differences: Roasted, raw, or ground forms of hazelnuts/filberts are widely available, with roasting enhancing flavor and texture.

Market Labeling: Packaging may specify “hazelnuts” or “filberts,” but this does not indicate a botanical difference—only regional naming preferences.

Real-World Examples and Uses

Hazelnuts/filberts are versatile ingredients used in a variety of culinary applications worldwide. Here are some notable examples:

Chocolate and Confectionery: The famous Nutella spread is made from roasted hazelnuts blended with cocoa, sugar, and oil. Many pralines and chocolates, such as Ferrero Rocher, feature whole or chopped hazelnuts/filberts.

Baked Goods: Hazelnuts are often incorporated into cakes, cookies, and tarts, adding a nutty flavor and crunchy texture. Hazelnut biscotti and croissants with hazelnut filling are popular examples.
Nut Pastes and Butters: Hazelnut butter, similar to peanut butter, is made by grinding roasted hazelnuts into a smooth paste, used as a spread or ingredient in desserts.
Savory Dishes: In some European cuisines, chopped hazelnuts are sprinkled over salads, pasta, or roasted vegetables for added crunch and flavor.

Despite regional naming differences, the nuts used in these examples are essentially the same, with the choice of terminology often influenced by local tradition or marketing.

Practical Takeaway for Consumers

For someone deciding between hazelnuts and filberts, the key considerations are regional naming conventions and intended culinary use. Since the nuts are botanically identical, the decision often comes down to availability and labeling preferences. Here are some practical tips:

Regional Preference: If shopping in North America, look for “hazelnuts.” In Europe, “filberts” might be more common.

Recipe Compatibility: Both terms refer to the same nut, so substitution is straightforward in recipes.
Quality and Processing: Choose raw or roasted based on your intended use. Roasted hazelnuts/filberts bring out a richer flavor, ideal for baking and confections.
Label Inspection: Check for organic, raw, or roasted labels based on your dietary preferences and flavor profile desired.

Ultimately, whether you see “hazelnuts” or “filberts” on the package, you’re getting the same nutritious and flavorful nut. Your choice should align with regional terminology, availability, and your specific culinary needs.

Hazelnuts vs Filberts: What’s the Difference?