Chilean hazel

Gevuina avellana

nuts & seeds

Round nuts with a shell that goes from red to black, roasted, tasting of hazelnut and chestnut.

Origin

Chile and Argentina (Patagonia)

Season (United States)

March to May

Preparation

The shell is cracked with a nutcracker; the kernel is eaten raw, or dry-roasted for a few minutes.

Molecules

In small amounts, not counted Magnesium · Insoluble fibers · Protein

Did you know?

It is not a hazel: it is in the family of macadamia and protea.