Natural, roasted and blanched hazelnut kernels explained

Hazelnut kernels reach food manufacturers in several forms. The names are used a little differently from one supplier to another, so it helps to know what each one usually means.

Natural kernels

Natural kernels are hazelnuts that have been shelled but not roasted. They are the base form. A manufacturer can roast them, grind them or process them further in its own facility.

Roasted kernels

Roasted kernels have been heated to develop colour, aroma and a crunchy texture. How far they are roasted, and whether the skin is left on or removed, differs between products. For this reason a buyer should always state the roast level and the skin requirement in an enquiry.

Blanched kernels

Blanched kernels have had their brown skin removed, leaving a pale kernel. They may then be used as they are or roasted. Buyers choose blanched kernels when a clean, light appearance matters in the finished product.

Other forms made from kernels

Kernels can also be chopped or granulated, sliced, ground into meal, or turned into paste. Each of these has its own specification, usually a size range for the pieces.

How to choose

Start from the end product and work backwards:

• Do you want to control the roast yourself? Natural kernels give you that control.
• Do you need a ready-to-use roasted ingredient? Ask for roasted kernels and state the roast level.
• Does colour or appearance matter? Consider blanched.
• Is the ingredient an inclusion or topping? Ask about granulated or sliced forms.

If you are unsure, send us a short description of your product and we will respond with options.