Unveiling the Botanical Connection
At their core, filberts and hazelnuts come from the same plant family, the Corylus genus. When you buy a bag of what is labeled "hazelnuts" in a U.S. grocery store, it is highly likely that they are the same species, Corylus avellana, or a closely related cultivated variety (Corylus maxima) often called a filbert in other regions. Therefore, the two terms are almost always used interchangeably by nut producers and consumers. The fundamental truth is that for all practical purposes—cooking, baking, or snacking—the nuts are identical.
The Historical and Regional Tale of Two Names
The different names for the same nut have rich historical origins. In Europe, especially in the UK and certain parts of the United States, the term "filbert" was once more prevalent. The name likely stems from one of two sources:
- St. Philibert: Some historians believe the name is derived from St. Philibert, a Frankish abbot whose feast day, August 20th, coincides with the traditional hazelnut harvest in England.
- Vollbart: Another theory suggests the name comes from the German word vollbart, meaning "full beard," which refers to the long, shaggy husk that fully covers some varieties of the nut.
Meanwhile, the term "hazelnut" is thought to come from the Anglo-Saxon word haesel, which means bonnet or headdress, referring to the leafy husk that partially covers the nut. Over time, the terms have shifted in popularity. In 1981, the Oregon Filbert Commission officially rebranded to the Oregon Hazelnut Commission to align with the more common market name. This standardization effort further cemented the name "hazelnut" in commercial contexts, particularly in the United States.
Minor Varietal Distinctions
While the names are largely interchangeable, there are subtle botanical differences between specific varieties, even within the same species. For example, some cultivated varieties, often called filberts, may be slightly more elongated than the more spherical hazelnuts from wild trees. However, once the nuts are shelled, these minor visual differences are often unnoticeable to the naked eye. This nuance is of interest primarily to botanists and specialized growers, not the average person consuming them. Cultivated varieties are also bred for disease resistance, particularly against ailments like Eastern Filbert Blight.
Comparison: Filbert vs. Hazelnut
To clarify the key differences and similarities, here is a helpful comparison table:
| Feature | Filbert | Hazelnut |
|---|---|---|
| Botanical Name | Typically Corylus maxima or cultivated varieties of Corylus avellana | Primarily Corylus avellana, but includes all nuts from the Corylus genus |
| Origin of Name | St. Philibert's feast day or German vollbart ('full beard') | Anglo-Saxon haesel ('bonnet') |
| Common Usage Region | Historically more common in parts of Europe, especially the UK | Now the globally standardized and more common term |
| Nut Shape | Can be slightly more elongated | Typically more round or oval |
| Husk Type | Tends to have a longer husk that fully covers the nut | Tends to have a shorter husk that only partly covers the nut |
| Nutritional Profile | Identical | Identical |
| Flavor Profile | Identical | Identical |
The Identical Nutritional Benefits and Culinary Uses
Since filberts and hazelnuts are essentially the same nut, their nutritional value is identical. Both are packed with nutrients that offer significant health benefits, including:
- Healthy Fats: They are rich in monounsaturated fats, which are beneficial for heart health.
- Protein and Fiber: They provide a good source of protein and dietary fiber.
- Vitamins and Minerals: They are excellent sources of Vitamin E, B vitamins, magnesium, and antioxidants. The antioxidant content helps protect the body from oxidative stress and reduces inflammation.
In the kitchen, the nuts' shared creamy texture and sweet, buttery flavor mean they can be used interchangeably in a wide variety of recipes. They are a staple in confectionery and baked goods and are famously used in products like Nutella and Frangelico liqueur. You can also grind them into a meal for gluten-free baking or press them to produce a flavorful oil. One of the best ways to enhance their flavor is by roasting them, which brings out their natural sweetness.
Conclusion: A Rose by Any Other Name
Ultimately, the ongoing debate over whether filberts and hazelnuts are the same thing comes down to a simple matter of names. The nuts are botanically identical, share the same nutritional benefits, and have the same culinary applications. While historical and regional naming conventions created the confusion, today's marketplace has largely standardized on the term "hazelnut." So, whether you call them filberts or hazelnuts, you can be confident that you are getting the same delicious, nutrient-dense treat. As the Oregon Hazelnut Commission now notes, it's all the same fantastic nut. You can explore more about their history and cultivation by visiting the Oregon Hazelnut Industry Office website.
How to Store Your Nuts
To get the most out of your purchase, proper storage is key:
- Raw and in-shell: Store in a cool, dry, airy place for several months.
- Shelled: Use within a few weeks or store in the refrigerator or freezer for longer shelf life.
- Roasted: Store in an airtight container to maintain freshness and prevent rancidity.
The Final Word
Whether you're using them for a classic confection or grinding them for a unique gluten-free flour, filberts and hazelnuts are one and the same. Now you can confidently use either name and know you're getting the same delicious product.
