This post is also available in: Español Italiano Français Deutsch

Hazelnut And Hazelnut oil


Where does The Hazelnut come from?

Hazelnuts belong to the wide group of oilseed nuts, which includes:
The common hazel, Coryllus avellana, produces it. The Betulaceae botanical family includes this shrub, which may grow to be 3 to 8 meters tall.
It's also known as hazelnut, filbert, or stitching in Byzantium.
It is a plant that originated in Asia Minor and was brought to Europe in antiquity. It prefers humid, moderate conditions.
In the 1970s, France began to produce hazelnuts.
Approximately 7,433 tonnes of hazelnuts are produced in France each year, primarily in Aquitaine. Furthermore, it is the world's third largest producer of hazelnuts for direct consumption, or “fruit to the mouth.”
Hazelnuts are grown in a variety of types. They each have their own unique characteristics:
The “Ennis” cultivar yields large, delicately streaked fruits with solid meat.
The “Fertile de Coutard” type produces hazelnuts that are somewhat flattened and have a thick shell.
Short, light tan fruits are produced by the “Butler” cultivar.
Hazelnuts are native to the northern hemisphere's temperate zone, particularly to locations with moderate winters and pleasant summers. The seashore climate is typified by this type of weather. The main hazelnut crops are also situated there: Turkey (Black Sea), Spain and France (Atlantic Ocean), and Oregon in the United States (Pacific Ocean).
The common hazelnut (C. avellana) and the Byzantine hazelnut (C. byzantina) are two commercially important hazelnut species (C. colurna). Domestication of these animals stretches back to prehistoric times and is supposed to have been carried out by Turks or other people from Asia Minor. Cultivated cultivars of C. avellana will be introduced across the Empire by the Romans, but they will not be mass-produced in Europe until the 17th or 18th century.
Turkey produces the majority of the world's output (about 75%), followed by Italy (15 percent ). The United States falls considerably behind, accounting for only 5% of total output, which is completely centered in Oregon's Willamette Valley. Hybrids have been developed by American and Canadian researchers for several decades in order to expand the hazelnut farming area. They aimed to design a tree that produced the huge fruits of cultivated Eurasian species while still having the cold and disease resistance of North American species.
Hazelnuts are sold in shell or shelled form, as well as as a powder. However, the processing industry consumes over 97 percent of global production (confectionery, pastry, oil).
Jacques Cartier gave the island of L'Île-aux-Coudres in Quebec its name after noticing “… many frank couldres, which I discovered abundantly filled with nuts.” The hazelnut tree, on the other hand, had a fairly large distribution area. Many Amerindian cultures relied on its fruit as a food source. It was used in corn soup, pancakes, and puddings; it was minced and combined with bear meat or fat, berries, or roots; and its oil was served with bread, potatoes, pumpkin, squash, and other root vegetables.


What Are The Nutritional and caloric values ​​of Hazelnut ?

The hazelnut is distinguished from other fresh fruits by its high fat content, high protein consumption, high calorie intake, and vitamin composition dominated by vitamin E.
Hazelnuts, like almonds and walnuts, have a high energy content and a unique nutritional profile for a fruit.
Lipids comprise more than a third of its caloric intake, with monounsaturated fatty acids accounting for 76 percent.
It has a moderate water content of 20 to 40%, compared to more than 80% for most fresh fruits.
It's also a good source of protein, despite the fact that many fruits only include trace quantities.
The walnut is high in vitamin E and group B vitamins, as well as minerals and trace elements such as potassium, phosphorus, magnesium, calcium, and iron.
Vitamin E, as well as tannins and flavonoids, are among the antioxidant chemicals found in it.
Finally, it contains a considerable quantity of fiber and phytosterols, which have been shown in multiple studies to reduce LDL cholesterol levels.
From August through October, we may discover hazelnuts. It's best not to eat more than a handful of hazelnuts every day.
Several epidemiological and clinical studies link frequent consumption of nuts (or “shelled”) and oilseeds (almonds, walnuts, hazelnuts) with a variety of health advantages, including decreasing cholesterol, lowering the risk of cardiovascular disease, and lowering the risk of type 2 diabetes.
These benefits are attributed to their unsaturated fatty acids, plant sterols, antioxidants, and fibre, which all have a protective function.
Nutritional and caloric values ​​of Hazelnut
For 100 g of Hazelnut :

Name of constituentsUnityAverage content
Dietary fiberg9.4
Saturated FA(fat acid)g4.511
Monounsaturated FAg46.608
Polyunsaturated FAsg8.463
Total ironmg4.38
Beta caroteneµg36
Vitamin Dµg0
Vitamin E activity (alpha-tocopherol)mg15.61
Vitamin Cmg3.8
Vitamin B1 or Thiaminemg0.338
Vitamin B2 or Riboflavinmg0.123
Vitamin B3 or PP or Niacinmg5.28833
Vitamin B5 or Pantothenic acidmg0.923
Vitamin B6 or Pyridoxinemg0.62
Vitamin B9 or Total Folateµg88
Vitamin Kµg

Why should you eat Hazelnut ?

The hazelnut is an energy digest that also includes some highly intriguing nutrients. It has a high caloric density, with 646 Kcal per 100 g of product.
** Interesting Lipid profile
Hazelnuts are notable for their high content of monounsaturated fatty acids:
It includes 46.6 grams of oleic acid per 100 grams of product (omega 9).
Polyunsaturated fatty acids are also present, albeit in considerably smaller amounts (8.4 g per 100 g).
It also has a low saturated fat content (4.5 g per 100 g).
** Affect satiation
In contrast to most other fruits, hazelnuts have a high protein content (15%):
This opulence induces a sensation of immediate satiation.
This is especially true given the hazelnut's high fiber content, which aids in satiety. As a result, it's great for satisfying mild hunger pains!
** Micronutrients
The hazelnut includes the following nutrients:
Vitamin E has antioxidant qualities, as do vitamins from the B group (B1, B5, B6, B9); minerals include potassium, phosphorus, magnesium, and calcium; trace elements include iron, manganese, and zinc.
Allow your child to get the advantages of hazelnuts! But not before 12 months, and only in the appropriate form, such as powder combined with milk.
** Influence on cardiovascular health
Several studies have showed that eating hazelnuts can help lower cholesterol levels.
In a Turkish research done in 1999, for example, 30 healthy volunteers added 1 gram of hazelnut per kilogram of body weight (e.g., 70 g for a 70 kg person) to their diet for 30 days.
At the conclusion of this time, the researchers discovered:
The total cholesterol level was lowered by 6% overall.
LDL (bad cholesterol) readings decreased by 19%.
The amount of HDL (good cholesterol) in the blood increased by 7%.
** Aid in the battle against illnesses associated with aging
The hazelnut contains antioxidants, which aid in the battle against free radicals, which are responsible for the emergence of heart issues, cancer, and other aging-related ailments.
This is due to the presence of several anti-oxidants such as vitamin E, tannins, flavonoids, and phenolic acids.
Consume unpeeled hazelnuts to gain the most benefit from this preventive action. Indeed, the film that surrounds the seed contains a large amount of antioxidants.


What are the benefits of hazelnut micronutrients ?

The following are some of the nutrients found in large quantities in hazelnuts:
** Manganese: Hazelnuts have a high manganese content. Manganese is a cofactor for various enzymes that help in a variety of metabolic activities. It also aids in the prevention of free radical damage.
** Copper: Hazelnuts are a great source of this mineral. Copper is required for the creation of hemoglobin and collagen (a protein involved in the development and repair of tissues) in the body, as it is a component of various enzymes. Several copper-containing enzymes also aid the body's anti-free radical defenses.
** Vitamin E: Hazelnuts have a high vitamin E content. Vitamin E is a powerful antioxidant that preserves the membranes that wrap the body's cells, particularly red blood cells and white blood cells (immune system cells).
** Magnesium: Hazelnuts are a healthy source of magnesium for both women and men, depending on their needs. Magnesium has a role in bone growth, protein synthesis, enzymatic reactions, muscular contraction, dental health, and immune system function. It is also involved in energy metabolism and nerve impulse transmission.
** Iron: Hazelnuts are a healthy source of iron for both men and women, depending on their needs. Iron is found in every cell in the body. The transfer of oxygen and the production of red blood cells in the blood are both dependent on this mineral. It's also involved in the development of new cells, hormones, and neurotransmitters (messengers in nerve impulses). It's worth noting that the iron found in plant-based diets isn't as well absorbed by the body as iron found in animal-based foods. Plants, on the other hand, absorb iron better when taken alongside specific minerals, such as vitamin C.
** Vitamin B1: Unbleached dehydrated hazelnuts and dry roasted, unbleached hazelnuts are both rich sources of vitamin B1. Vitamin B1, also known as thiamine, is a coenzyme that is required for the synthesis of energy, mostly from carbohydrates. It also aids in the passage of nerve impulses and encourages optimal development.
** Phosphorus: Hazelnuts are a phosphorus-rich food (see our Phosphorus nutrient list). After calcium, phosphorus is the second most prevalent mineral in the body. It is essential for the development and maintenance of healthy bones and teeth. It also has a role in tissue development and regeneration, as well as assisting in the maintenance of appropriate blood pH. Last but not least, phosphorus is a component of cell membranes.
** Zinc: Hazelnuts are high in zinc. Zinc has an important role in immunological responses, the creation of genetic material, the perception of taste, wound healing, and fetal development. It also has an effect on sex and thyroid hormones. It is involved in the synthesis (production), storage, and release of insulin in the pancreas.
** Pantothenic Acid: Hazelnuts contain pantothenic acid. Pantothenic acid, often known as vitamin B5, is a component of a crucial coenzyme that helps us to properly utilize the energy supplied in the foods we eat. It also plays a role in the synthesis (production) of steroid hormones, neurotransmitters (messengers in nerve impulses), and hemoglobin.
** Vitamin B6: Hazelnuts contain vitamin B6. Vitamin B6, commonly known as pyridoxine, is a coenzyme involved in protein and fatty acid metabolism as well as neurotransmitter synthesis (manufacturing) (messengers in nerve impulses). It also aids in the formation of red blood cells, allowing them to transport more oxygen. Pyridoxine is also required for the conversion of glycogen into glucose and helps the immune system operate properly. Finally, this vitamin aids in the creation of specific nerve cell components as well as the control of hormone receptors.
** Folate: Hazelnuts contain folate. Folate (vitamin B9) is necessary for the formation of all cells in the body, including red blood cells. This vitamin is necessary for the creation of genetic material (DNA, RNA), the proper functioning of the neurological and immunological systems, and the healing of wounds and wounds. Because it is required for the synthesis of new cells, sufficient intake is critical throughout growth and development of the fetus.


What are the health benefits of hazelnuts?

The health benefits of some active substances found in hazelnuts (such as antioxidants, monounsaturated fatty acids, and fiber) have been widely documented. Furthermore, the Food and Drug Administration (FDA) of the United States has allowed the following claim concerning nuts (nuts and oilseeds) to be included on the label of food products since 2003: “Scientific data suggests, but does not prove, that consuming an ounce and a half a day of most nuts, in a diet low in saturated fat and cholesterol, can reduce the risk of coronary heart disease.” This claim, however, is not yet authorized in Canada.


Prevention of chronic pathologies

Hazelnuts are quite nutritious. Several epidemiological and clinical studies link frequent consumption of nuts and oilseeds to a variety of health advantages, including cholesterol reduction and a decreased risk of cardiovascular disease and type 2 diabetes. Other studies have found a lower incidence of gallstones in males, as well as a lower risk of gallbladder surgery and colon cancer in women. The quantity of nuts and oilseeds associated with these advantages is generally similar to five one-ounce (30 g) servings per week.
A few research have looked at the effect of eating hazelnuts. First, adding around 70 g of hazelnuts to the diet daily for 30 days resulted in a decrease in total cholesterol and LDL-cholesterol (“bad” cholesterol). Similar outcomes were shown when diabetic participants were given monounsaturated fatty acids (from, among other things, hazelnuts) as a partial replacement for carbs in their diet for 30 days. When 70 g of hazelnuts were added to the diet each day, antioxidant activity in the blood increased.
In animals, hazelnut oil intake reduced lipid oxidation without reducing blood cholesterol levels, as previously found in people. It is important to remember that lipid oxidation is a risk factor for cardiovascular disease. The mechanisms behind these effects are not fully known. Possible causes include the substitution of polyunsaturated fatty acids for monounsaturated fatty acids in hazelnut oil, as well as its strong antioxidant activity.


Monounsaturated fatty acid content

The hazelnut differs from other nuts and oleaginous by its very high content in it (almost exclusively in the form of oleic acid) and rather low in polyunsaturated and saturated fatty acids. In general, replacing saturated fatty acids in the diet with monounsaturated fatty acids leads to a reduction in total cholesterol and LDL-cholesterol (“bad” cholesterol), without reducing the good cholesterol (HDL).
Furthermore, the use of olive oil has been shown to play a role in the lowering of some risk factors for cardiovascular disease, such as blood lipids and blood pressure, due to its high concentration in oleic acid (and antioxidants). Circulatory and glucose metabolism Because the lipid composition of hazelnuts is similar to that of olive oil, it is reasonable to expect that comparable effects may occur with regular eating of hazelnuts. Including hazelnuts in your diet will surely help you get more monounsaturated fatty acids.

Antioxidant power

Antioxidants are chemicals that protect the body from free radical damage. The latter are highly reactive molecules that are thought to have a role in the beginning of cardiovascular illnesses, some malignancies, and other disorders associated with aging. The antioxidants in the hazelnut are contained not only in the fruit, but also in significant quantities in the thin brown film that surrounds it. Hazelnuts are placed third among 10 nuts and oilseeds in terms of overall antioxidant capacity, trailing only walnuts and pecans. The hazelnut includes a variety of antioxidant chemicals, including tannins, phenolic acids, flavonoids, and vitamin E.

Positive impact on cholesterol levels


Phytosterols are plant-derived molecules with a structure similar to cholesterol. A meta-analysis of 41 clinical studies found that consuming 2 g of phytosterols daily lowered LDL-cholesterol (“bad” cholesterol) levels by 10% and that this reduction might reach 20% when combined with a diet. Saturated fat and cholesterol levels are low. Even though the hazelnut is one of the nuts and oilseeds with the fewest phytosterols, a 30-gram dose contains 36 mg. It is nearly hard to get this amount of 2 g per day by food alone, and for the time being, Health Canada does not permit the sale of phytosterol-enriched foods.
Although the effects of phytosterols in hazelnuts or other nuts and oilseeds have not been explicitly studied, it is safe to infer that phytosterols contained naturally in foods continue to be of interest for cardiovascular health.


An excellent source of dietary fiber

Dietary fiber is included in a 30 g serving (approximately 60 ml) of hazelnuts. Fiber is made up of all the things that the body does not process. Dietary fiber is classified into two types: insoluble fiber and soluble fiber. A diet high in insoluble fiber aids in the maintenance of normal bowel function, whereas a diet high in soluble fiber aids in the prevention of cardiovascular disease and the management of type 2 diabetes. It promotes satiety and is linked to a decreased incidence of colon cancer. Hazelnuts are composed of 60% insoluble fiber and 40% soluble fiber. Remember that women between the ages of 19 and 50 should consume 25 g of dietary fiber per day, while males between the ages of 19 and 50 should consume 38 g per day.


How do you choose the best Hazelnut and store them?

Hazelnuts are available all year, but are at their peak from October to February. Hazelnut powder is available at delicatessens. Alternatively, ground them in little amounts at a time in a coffee grinder.
Hazelnut oil is prized for its elegance and is best used raw in salads, but it may also be used in cooking, notably in pastries. A few drops can be added to baked potatoes, spaghetti, candied tomatoes, fish, or shellfish.
Hazelnuts are frequently used roasted, whether in specific preparations (butter or hazelnut paste) or recipes, or just consumed as is. Depending on the temperature and cooking time, roasting hazelnuts can reduce their vitamin E content by up to 10% and their phytosterol level by 14%. This reduction is minor, and it is always preferable to ingest roasted hazelnuts rather than none at all. The fatty acid makeup of roasted hazelnuts is quite similar to that of raw hazelnuts.
In a cool, dry environment, in an airtight container, inshell hazelnuts can be stored for several months. Although shelled hazelnuts keep well, it's recommended to buy limited quantities at a time because they're not as well protected against rancidity. We do not recommend storing it in the refrigerator since it is sensitive to humidity and may soften and mold.


How to consume the hazelnut?

This little fruit comes in a variety of shapes to change the delights and adapt to diverse applications.
**Hazelnuts, raw
In August and September, fresh hazelnuts are harvested.
Fresh hazelnuts, still encased in their vegetal envelope, the involucre, may be found on market stands.
They have a creamy taste to them.
**Hazelnuts, dry
They may be kept whole for months in their shell after removing the involucre, which can cause mold:
We consider their outward look when selecting them (shiny,without stain, crack or hole)
Pay attention to their weight as well.
A dried almond is generally seen in hazelnuts that are overly light.
Dry hazelnuts are also available in shelled form (without the shell)
** Hazelnuts, slivered
In baking, these little strips are employed. They can be used in the preparation or as a decorative element.
Ground hazelnuts can also be used for pastry.
In oil or mashed potatoes
** Hazelnuts may be used in oil or mash as well:
The hazelnut may be used to generate a vegetable oil for food or cosmetics because of its high lipid content (62 percent of the seed!).
Furthermore, oilseed purees are becoming more popular! In dessert dishes, hazelnut purée can be used in place of butter. Ideal for individuals who are lactose intolerant!
It's worth noting that hazelnuts can be purchased raw or peeled. The thin brown skin that had been covering them was then peeled away.

How to prepare hazelnuts ?

Hazelnuts are enticing in the kitchen because of their crisp texture and distinct flavor. It pairs well with both sweet and salty foods, allowing for the production of unique, healthful, and tasty recipes. It can be eaten alone or with other oilseeds and dried fruits as a snack.
Enjoy the roasted hazelnuts and hazelnut butter produced from scratch.
To roast the hazelnuts, place them in an oven set to 180 degrees Celsius (355 degrees Fahrenheit) for 10 minutes. They can be coated in oil and sprinkled with garlic, herbs, spices, soy sauce, and other ingredients to provide variety;
Hazelnut butter is made by roasting hazelnuts in the oven and then blending them with a little vegetable oil in a food processor. Other oilseeds (sesame, pumpkin, or sunflower seeds) as well as chocolate, lemon or orange juice, honey, and other ingredients can be used if desired. This butter can be used in place of peanut or other oilseed butters.
1- Salted hazelnuts
Remove the crust off a brie and combine it with cream cheese; add a shredded apple and roasted and chopped hazelnuts for a two-cheese snack. Spread this mixture on pieces of bread, rusks, or crackers;
Salads with orange wedges, celery, green onions, baby lettuce; spinach and mushrooms; lettuce, avocado, pepper, shrimp; cucumber, zucchini, red onion, garlic, carrot, avocado, yogurt and blue cheese; chicken or turkey; short pasta, carrot, green onions, broccoli; potatoes, radishes, apples, celery, endives; lamb's lettuce and beetroot. They may also be used to make fruit salads.
Cream of veggies: make your favorite cream of vegetables and top with toasted and chopped hazelnuts;
Sauce: puree hazelnuts with oil (preferably hazelnut), fresh herbs (parsley, basil, oregano, cilantro, etc.) and dried apricots in a blender. Serve with grilled veggies as a side dish.
Add toasted and chopped hazelnuts to sautéed vegetable dishes at the end of cooking;
Pilaf: dry roast rice, quinoa, or other grain; saute chopped onion in oil, then add sliced mushrooms, chopped hazelnuts, rice, and stock, and simmer for approximately an hour in the oven or on the stove. Garnish with grated cheese when ready to serve. You can load a chicken with this pilaf if you leave off the cheese and add raisins.
To bread a fish or a vegetable (for example, eggplant slices), dip it in flour, beaten egg, and coarsely chopped hazelnuts in that order. Then brown in olive oil; alternatively just wrap scallops in hazelnut powder before cooking them over low heat for a few minutes;
Before cooking, sprinkle hazelnut powder beneath the skin of the fowl.
2- The delicious hazelnut variant
A nutritious and filling snack is an apple with a few almonds.
Add chopped hazelnuts to breakfast cereals, muesli, or yogurt or ice cream.
Place the apples in the oven and stuff them with hazelnuts, raisins, and honey.
Ground hazelnuts may be used to pancake mixes, cakes, muffins, and breads, among other things.

Contraindications and allergies of Hazelnut

Nuts are a major source of food allergies.
To reduce the risk of allergy in young children, nuts (almonds, walnuts, hazelnuts) and goods containing peanuts should not be introduced into the diet before the age of one year, and not before the age of three in “at risk” children (one of the two parents or brother or sister is allergic).
To reduce the risk of asphyxia, no whole hazelnuts will be given to the kid before the age of 4-5 years.
People who are allergic to peanuts should avoid nuts and oilseeds such as hazelnuts. The latter are frequently processed in the same plants as the peanuts.
Although beneficial to one's health, hazelnuts might cause issues in some circumstances. It is, in fact, a known allergen that can induce allergic responses in sensitive individuals. Furthermore, because of its oxalate concentration, it should be avoided by persons who have urinary stones.
The Canadian Food Inspection Agency's (CFIA) list of significant allergens includes “nuts,” which includes all nuts and oilseeds. Some people, however, may be allergic to hazelnuts or a variety of nuts or oilseeds. Furthermore, allergies to hazelnuts, walnuts, pecans, coconuts, almonds, Brazil nuts, and cashews have been found to be highly linked: a person sensitive to one of these foods is more likely to be allergic to the others.
Furthermore, those with peanut allergies should avoid eating other nuts and oilseeds (including hazelnuts) because they have a high allergenic potential and are often handled and spread. businesses that specialize on peanuts Nut and oilseed allergies can cause severe symptoms, including anaphylactic shock.
Oral allergy syndrome can be caused by a variety of foods, including hazelnuts. This condition is caused by an allergic response to proteins found in a variety of fruits, vegetables, and nuts. It affects persons who are allergic to pollen in the environment. Hay fever is usually often the precursor to this disease. An immunological response may develop when those sensitive to birch pollen ingest raw hazelnut (cooking normally destroys the allergenic proteins). Itching and burning sensations localized to the mouth, lips, and neck may emerge, but they normally dissipate a few minutes after ingesting or touching the offending food.
This reaction is not significant in the absence of additional symptoms or a hazelnut allergy, and hazelnut ingestion does not need to be avoided on a regular basis. However, you should see an allergist to figure out what's causing your sensitivities to plant foods. The latter will be able to determine whether further measures are required.
To avoid recurrence of kidney or urinary stones, certain persons may be advised to adopt a low-oxalate diet (also called urolithiasis). Oxalates are natural chemicals present in a variety of foods, including nuts and oilseeds in general, as well as hazelnuts. As a result, it is suggested that these folks do not consume it.
Many individuals avoid nuts and oilseeds because of their high calorie content, which they believe might lead to weight gain. Two substantial studies of the scientific literature, however, refute this myth, demonstrating that regular ingestion of nuts and oilseeds does not lead to weight increase. This might be explained in part by some chemicals that cause inefficient lipid absorption from nuts and oleaginous fruits, as well as an increase in satiety or metabolism.

Hazelnut oil

hazelnut oil

Composition of hazelnut oil

The production circumstances have a significant impact on the composition of vegetable oil. Select an extra virgin oil obtained by cold pressing, preferably of organic origin, to ensure its purity.
To learn more about nutritional properties, go here (types of vitamins, notion of unsaturated, saturated and trans fatty acids),
** Composition of fatty acids
Monounsaturated fatty acids (AG): Polyunsaturated with 75-83 percent oleic acid (Omega9): Linoleic and gamma-linolenic acid content ranges from 9 to 13%. (Omega6)
Saturated fatty acids: 1-5 percent palmitic acid, 2% stearic acid, traces of myristic acid
** Other ingredients
Vitamins E (tocopherols) and A (ascorbic acid)
Squalene and polyphenols are among the other ingredients (flavonoids: catechins and tannins),
phytosterols, potassium, calcium, magnesium, terpene alcohols

Hazelnut oil may be used in a variety of ways.
Massage, anointing, and local application
There's a chance it's related to essential oils. Consult the essential oil handbook.
Use in the kitchen
According to the targeted advantages, this article separates the cutaneous and nutritional applications of vegetable oil. In rare situations, however, oral absorption of a vegetable oil might affect the improvement of dermatological problems. Similarly, one may question the efficacy of a vegetable oil used topically to a physical disease caused by a psycho-emotional or neurological imbalance.

hazelnut oil

Hazelnut oil's cosmetic value

Hazelnut vegetable oil is a great nourishing and soothing massage oil owing to its high penetrating capacity. Furthermore, it leaves no oily residue on the skin. It's a skin regulator that adjusts to oily, dry, or sensitive skin, as well as damaged hair.
The most important advantages
On a surface level (for cutaneous use)
Skin that is softening, softening, and calming
Skin Protector that Penetrates
Regulator of sebum
Other advantages
Microcirculation is improved by regenerating anti-oxidant healing.

Skin indications (skin, hair, nails)

Acne-prone skin and acne
Lightly charred
Hair that is colored, dry, and damaged
a little scar
Scalp that is dry or irritating
Taking off your makeup
a lack of moisture (hands, body, hair, nails)
Massage for Chap Irritation
Cuticles and nails that are brittle
Skin that is past its prime
Skin that is dry, oily, or sensitive
Blackheads are a kind of acne (face)
Stretch marks are a type of scar that appears on
aging of the skin
When blended with essential oils, hazelnut vegetable oil becomes an even more fascinating massage oil foundation.
Consult the aromatherapy handbook for further information.
For oily skin, a balancing face oil is recommended.
Pour the following into a 50ml bottle:
hazelnut oil (25ml)
jojoba wax (20ml)
4 drops essential oil of clary sage
6 drops rose geranium (or bourbon) or palmarosa essential oil

Madame's massage oil.
Pour the following ingredients into a 100ml bottle: – 45ml hazelnut oil – 45ml macadamia, sesame, or jojoba wax oil – 25 drops Petitgrain bigarade essential oil – 25 drops Palmarosa essential oil – 25 drops fresh ginger essential oil
6 drops laurel essential oil – 2 drops exotic verbena essential oil (Lemon beds)
Application: gentle massage, courtesy of a generous or caring hand.
The best approach to store it is to keep it away from heat and light.
Shelf life is determined by the date stamped on the bottles.
Due to the use of essential oils, this mixture should only be used by persons over the age of ten, and it is not recommended for pregnant or breastfeeding women.

Hazelnut oil's nutritional value

Aside from its intriguing nutritional profile, hazelnut vegetable oil is well-liked for its flavor and aroma! As a result, it has a reputation for gourmet oil!
Hazelnuts are one of the oleaginous fruits with the largest lipid content, giving them nutritional as well as aesthetic benefits. It may thus be beneficial to use hazelnut oil both topically and nutritionally.
The most important advantages
Dewormer and anti-parasitic (gentle on children)
Cardiovascular disease prevention
Other advantages
Hypotension is a condition in which the blood pressure is abnormally low.
Cholesterol-controlling hormone
Coronary heart disease prevention
Action on the renal sphere that is beneficial
Action that is beneficial to the respiratory system
Nutritional Indications
Cholesterol Production
(lack of) iron (in prevention)
Expectant motherhood (along with medical monitoring and a balanced diet)
Hypertension of moderate severity (accompanied by medical monitoring)
Renal lithiasis is a condition that affects the kidneys.
Intestinal worms and parasites (adults and children)
Heart and circulatory problems (in prevention and in support of medical follow-up)
Problems with the kidneys (in conjunction with medical follow-up)
Adult and child respiratory problems (in combination with medical monitoring) (combine skin use)
Worms in the intestines
Hazelnut vegetable oil is easily digested and may be used as a spice on a regular basis, whether in a raw vegetable salad or on steamed veggies (after cooking).
Despite the fact that it contains Omega 9, hazelnut oil is devoid of Omega 3. As a result, it is suggested that you combine it with the consumption of another vegetable oil that is higher in essential fatty acids, such as linseed oil or camelina oil.
According to current understanding, there are no precautions for usage.
Hazelnut vegetable oil is soon rancid. It's recommended to keep it refrigerated to avoid exposure to air and light. It is not possible to heat it.