English: Chilean hazelnut.
Spanish: Avellano chileno.
Genus: 1 species.
Region: southern Chile, Argentina; introduced in Great Britain, Ireland, New Zealand, California, Spain, Pacific Northwest of the United States.
Habitat: flatland or hilly terrain, in clay or stony soils; from sea level to 700 meters altitude; acceptable frost resistance.
Content: nuts have about 12 percent protein, 49 percent oil, and 24 percent carbohydrates, very high concentration of monounsaturated oils; antioxidants, vitamin E, α-tocotrienol, β-carotene; in some sunscreens; omega 7 fatty acids, palmitoleic acid.
Use: seeds are eaten raw, cooked in boiling water or toasted; moisturizing cosmetic ingredient; honey; ornamental plant; seed shells tannin for tanning leather; wood for cabinetry, musical instruments.
BotanyEvergreen tree or shrub; up to 20 meters tall; straight or branched from the soil.
Stem: wood is cream-colored with dark brown streaking.
Leaves: composite; bright green; toothed.
Flowers: very small; beige to whitish; bisexual; blooming between July and November.
Inflorescences: flowers two by two in long racemes.
Fruit: dark red nut when young, turns black; peel is woody.