Those squat, many-trunked trees you see along the road on the way into Giresun are hazelnut. The city's economy, scenery and cuisine are built around this tree. But "Giresun hazelnut" is not just a geographical label; it is a quality class of its own on the world market.
Why is it different?
The difference comes from three things:
- The round variety: The dominant type of the Giresun region. A round, large hazelnut that separates easily from the shell.
- Oil ratio and aroma: The flavour profile that emerges when roasted sets the standard the chocolate industry looks for.
- Climate: Heavy rainfall, a mild winter, the moisture balance of the sea. The same variety planted elsewhere does not give the same result.
That is why "Giresun quality" is used as a reference point in international purchasing.
When is the harvest?
Late August to September. In the harvest period you see hazelnuts spread on the roads; the drying is done in the open air.
If you go to the city in September or later, you get that year's new crop. Hazelnuts bought at the start of summer are left from the previous season; not bad, but the fresh ones are different.
What to buy?
| Product | Note |
|---|---|
| Roasted shelled hazelnuts | The most basic form. Choose freshly roasted |
| Hazelnut butter | The unsweetened gives the hazelnut flavour better |
| Cocoa hazelnut spread | Local production, richer than supermarket equivalents |
| Köme | A traditional sweet made with grape molasses and hazelnut |
| Croquant / chocolate-coated | Practical as a gift |
| Hazelnuts in the shell | Keep a long time, for those who like to crack them |
Where to buy?
In the city centre, Gazi Avenue and around it is where the souvenir hazelnut shops gather. Here you can buy by seeing and tasting the product.
Things to check when buying:
- Ask the roasting date; freshly roasted is noticeably more aromatic.
- In shelled hazelnuts the colour should be even; dark-spotted kernels indicate staleness.
- Wrinkled or shrivelled kernels mean they have dried out.
- In butter, check the ingredient list; a high hazelnut ratio is good.
Storage
Roasted shelled hazelnuts lose flavour as they contact air. Store them in a sealed jar, cool and dark. If you are keeping them a long time, the fridge or freezer helps; hazelnuts in the shell last much longer.
In the kitchen
In Giresun's cuisine the hazelnut goes into both sweet and savoury. Hazelnut on rice pudding, köme and hazelnut kadayıf are common. Some local businesses make their own butter; you may come across it at breakfast.
On the map
On the map the hazelnut band climbs from the coast; Gazi Avenue is where the shops gather.
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