Our organic hazelnuts are:
• 100% Sicilian origin
• Premium grade
• High level of quality
• Gently processed
• Undergo several controls
Hazelnuts contain Vitamin E, an antioxidant protecting us from harmful oxidation and free radicals. Vitamin E stabilises the cell membranes. Hazelnuts also provide us with vitamin B1, niacin, vitamin B6, biotin, iron, magnesium, phosphorous, potassium, zinc, copper and manganese .
The polyunsaturated fatty acids contained in nuts have been demonstrated to reduce cholesterol in the blood, stabilise blood sugar levels, help to strengthen the vessels, reduce the risk of stomach and prostate cancer and inhibit inflammatory reactions. 
Our hazelnuts are very attractive with a uniform appearance and size. The taste is very intensive and extremely aromatic. The hazelnuts are not blanched and are unroasted.
Origin and production:
We source our organic hazelnuts exclusively from the company Damiano in Sicily. We have been cooperating closely with Damiano for a long time and we value the very high quality of each other’s work. They are harvested by hand with the greatest care, and undergo several rounds of cleaning and controls.
The hazelnut kernels are covered with skin and a hard outer shell. They are harvested between September and October. Depending on the level of demand, the hazelnuts are first dried and then cracked open as needed or opened straight after harvesting.
This is because the whole nuts stay fresh for longer and the nutty taste is retained even longer. A final control ensures quality and guarantees that the end product is of the highest grade.
The hazelnuts are pressure treated and controlled in Austria. During the pressure process, the combination of pressure and time ensures that the product is completely free of pests.
Organic ingredients: Hazelnuts
 DEBInet Deutsches Ernährungsberatungs- und Informationsnetz
[ Wikipedia nuts
Why you should germinate our nuts!
Inhibits and reduces levels of phytic acids
Phytic acids occur in natural foods, inhibiting digestion of minerals. Reducing amounts of phytic acids allows the minerals to be absorbed by the body, providing it with the associated benefits .
- Inhibits and reduces tannins
The plant deploys tannins for its own protection. When excessive amounts of tannins are digested, flatulence (digestive problems) may result and consumption of iron and calcium (or minerals) may be reduced .
- neutralises enzyme inhibitors
The human body needs certain reactions to take place in order to function efficiently, and certain enzymes are needed for these reactions. If the enzymes are functionally inhibited, the body can’t work optimally. That’s why it’s important to reduce inhibition to a minimum.
- Supports generation of useful enzymes and
- Increases vitamin levels, especially B vitamins
The germination processes cause the plant to start budding again. Many important vital substances are activated and mobilised, for example vitamins and enzymes. This makes germinated nuts considerably more nutritious than nuts that are not germinated.
How to germinate the nuts:
Good results are obtained when the nuts are placed into lukewarm water in the evening and left overnight. The nuts will have germinated by the next morning. If you have more nuts than you need in the morning, store them in the refrigerator without the water. If you want to keep them for a longer period, you can dry the nuts on a dry surface or in the oven.
Depending on the foodstuff used, germination periods are generally around 7 to 24 hours.
 Wikipedia Phytinsäure / Phytic acid
 Wikipedia Tannine / Tannin
 Wikipedia Enzymhemmung / Enzyme inhibitor
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