Giresun Tombul Fındığı: The World’s Highest Quality Hazelnut

Giresun Tombul Fındığı is more than just a nut; it is the gold standard of the global confectionery industry and the pride of the Black Sea. Unlike standard commercial varieties, the authentic Giresun Tombul is strictly regulated by its EU-PDO status to preserve its unmatched oil content, its paper-thin shell, and the specific volcanic soil-driven flavor that has made it the primary choice for the world's most elite chocolate makers for centuries.

1. History: The Legend of the Black Sea "Green Gold"

Hazelnut cultivation in Giresun dates back over 2,500 years, mentioned in the works of ancient historians like Xenophon. The region's unique geography—where steep mountains meet the humid Black Sea air—creates the only ecosystem capable of producing the "Tombul" (chubby) variety's specific chemical profile. Historically, Giresun became the global center for hazelnut trade in the 18th century, setting the "Giresun Quality" benchmark that still governs global markets today.

2. Production Technique: The Grass Meadow Curing

The superiority of the Giresun Tombul is maintained through a meticulous, moisture-controlled production cycle:

• The Harvest: 

Occurs in mid-August when the husks turn yellow. Traditional hand-picking ensures the kernels are not bruised.

• Natural Drying: 

The nuts are spread on "Harman" (traditional grass meadows) to dry under the sun. This natural airflow prevents the "moldy" aftertaste found in industrially dried nuts.

• Moisture Calibration: 

Drying continues until the kernel moisture drops below 6%, the critical threshold for long-term flavor stability and oil preservation.

3. Technical Attributes & Standards

• Morphology: 

Characterized by a nearly perfect spherical (round) shape with a shape index of 1.11.

• Pellicle Peelability: 

Its most prized industrial trait. Upon roasting at 135°C, the inner brown skin (pellicle) peels off almost entirely (95%+), leaving a pure, ivory-white kernel.

• Flavor Profile: 

Due to the 60%+ oil content, it possesses a "creamy" and "buttery" mouthfeel with a lingering roasted aroma that standard hazelnuts cannot replicate.

4. Consumption & Industrial Usage

• Premium Confectionery: 

The essential ingredient in high-end pralinés, gianduja, and chocolate spreads.

• Roasted Snacks: 

Sold as "Giresun Quality" roasted kernels, often vacuum-packed to protect the delicate oils from oxidation.

• Hazelnut Oil: 

Cold-pressed Giresun hazelnut oil is used as a gourmet cooking oil with a high smoke point and rich Vitamin E content.

5. Pairing Options

• Sweet: 

Pairs flawlessly with dark chocolate (70% cocoa), caramel, and coffee.

• Savory: 

Used crushed as a crust for oven-baked sea bass or sprinkled over beet salads.

• Beverages: 

Enhances the flavor of medium-roast Arabica coffee and traditional Turkish tea.

Technical Provenance & Certification 

View Official EU GI Specification 

View Official TR GI Specification