Shelled hazelnuts from France 500g

French hazelnuts are less well-known than Piedmont hazelnuts, but they earn new admirers every year. The Occitanie basin (primarily Lot-et-Garonne and Tarn-et-Garonne) now produces hazelnuts of recognized quality — mechanically harvested but carefully sorted.

The label is precise: origin Occitanie region, France, size 13/15 mm. This is the standard grade for eating hazelnuts in France — not too small, not too large, consistent.

What French hazelnuts bring to the table

French hazelnuts are drier and more tannic than Piedmont hazelnuts. Their aroma is less complex but well-defined, with a slightly woody note. Their value for money makes them an excellent choice for baked applications (cakes, cookies, granola) where they don't need to match the complexity of an IGP hazelnut.

Size 13/15: this refers to the diameter in millimeters of the shelled hazelnuts. The smaller the grade, the more it skews toward industrial processing. 13/15 is an eating-grade size, suitable for use whole as a garnish.

The Occitanie hazelnut industry expanded significantly during the 2010s and 2020s, driven by global demand and growing interest in French-grown produce. Orchards in Lot-et-Garonne and Tarn-et-Garonne are now among the most modern in Europe, with mechanized irrigation and harvesting techniques.

Serving suggestions

For a homemade praliné, toast the hazelnuts for fifteen minutes at 150 °C, rub away the brown skins using a clean kitchen towel, then grind in a food processor with sugar cooked to 117 °C. Homemade praliné has a fresher, less sweet flavor than any store-bought version.

For a hazelnut cake, work with 200 g of roughly chopped hazelnuts for a family-sized loaf. Fold into a batter of sugar, butter, eggs, and flour. Baking at 170 °C for forty-five minutes naturally draws out the hazelnuts' toasted aromas.

As a garnish for an autumn salad, scatter toasted chopped hazelnuts over endive, fresh goat cheese, and a red onion compote. Simple, clear-flavored, and thoroughly seasonal.

For a homemade spreadable hazelnut cream, process 300 g of toasted hazelnuts in a food processor for 8 minutes, then add 100 g of confectioners' sugar and 30 g of neutral oil. The texture is firmer than a commercial spread, but the flavor is markedly more authentic. Refrigerate and use within 15 days.

On the historical side, hazelnut cultivation in France dates back to the Middle Ages in the Southwest (Périgord, Quercy). The modern industry took shape more recently, during the 1980s and 1990s, with the development of specialized orchards across Occitanie. Competition from Turkey and Italy remains real, but French hazelnuts are gaining increasing recognition for their quality.

For homemade hazelnut croquettes (a warm aperitif bite), combine 150 g of toasted chopped hazelnuts with 200 g of grated cheese, one egg, and breadcrumbs. Shape into balls, coat in breadcrumbs, and bake for 15 minutes at 200 °C. The result is crisp on the outside and tender at the center.

Delivery and storage

Available in a 500 g bag, for in-store pickup at our Paris location or shipping anywhere in France. The manufacturer's label specifies storage in a dry place below 13 °C — meaning a cool pantry in winter, the refrigerator in summer. French hazelnuts go rancid more quickly than many other nuts.

A 500 g bag is easily enough for one batch of homemade praliné or two rounds of family biscuits. For intensive workshop use, a kilogram format is available on other listings — just ask in-store.

The recent growth of the French hazelnut industry is aimed at competing with Turkish imports on the quality segment. Several cooperatives in Occitanie have invested in modern shelling equipment and low-temperature dryers to preserve aroma. This is an industry in full modernization, and one well worth supporting for discerning consumers.

French hazelnuts also stand out on environmental grounds: cultivation in France follows strict European standards for pesticide use and ecological impact. This is a compelling argument for consumers who want to support locally grown, more traceable produce over high-volume Turkish or Italian imports.

Frequently asked questions

French hazelnuts or Piedmont hazelnuts?

Piedmont for a signature praliné and any application where aroma takes center stage. French for baked applications and everyday value. Both have their place depending on the recipe.

What does size 13/15 mean exactly?

It refers to the diameter of the shelled hazelnut in millimeters. It's a standard mid-range grade — not too small (industrial processing) and not oversized (exceptional garnish work).

How do you remove the brown skins?

Toast for fifteen minutes at 150 °C, let cool, then rub in a clean kitchen towel. The skins come right off. This step is useful when making a light-colored praliné or hazelnut cream.

Suitable for people with allergies?

Hazelnuts are a tree nut — a major allergen. Strictly avoid if you have a tree nut allergy.

How long after opening?

Two months in an airtight jar stored dry at below 13 °C, or six months refrigerated. Cold storage is especially important for this product.

Really less expensive than Piedmont IGP?

Yes, roughly half the price for equivalent quality in everyday use. Piedmont IGP hazelnuts remain a step above in terms of intense aroma after toasting, but for day-to-day applications — cakes, salads, granola — Occitanie French hazelnuts more than hold their own.