In-shell hazelnuts are divided into three groups by shape.
Round Hazelnuts (Tombul)
Spherical hazelnuts whose length, width and thickness are almost the same. They are generally medium-sized, high-quality varieties.
Their kernel yield and oil and protein content are high. All varieties that blanch easily belong to this group. Their round shape makes them well suited to cracking.
The Giresun Tombul hazelnut, which belongs to this group, is the finest hazelnut variety in the world. Palaz, Mincane, Foşa, Kan, Çakıldak and Kara also belong to this group.
Pointed Hazelnuts
Varieties whose length is slightly greater than their width and thickness. These hazelnuts suffer more losses during cracking and are therefore mostly marketed in-shell. Varieties include Sivri and İncekara.
Almond-Shaped Hazelnuts
Varieties whose length is considerably greater than their thickness and width. They are generally large and attractive but of lower quality, and are not suited to cracking and processing. They are mostly eaten in-shell as a snack, often undried. There are two varieties: Round Almond and Flat Almond.
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