cobnut bush - Gardening Tips
The cobnut is a cultivated variety of hazelnut introduced in the 19th century in Kent in southern England; hence, it is often commonly known as a Kentish cobnut. They are also known as cobnuts or filberts according to species. Hazelnuts are used as a snack food, in baking and desserts, and in breakfast cereals such as muesli.
Understanding the Context
Firstly, the husk of a cobnut is softer than that of a hazelnut, making it easier to crack open. Secondly, cobnuts tend to be larger in size compared to hazelnuts. Another major difference between these two nuts lies in their taste. Hazelnuts are sweet and crunchy with a distinct nutty flavor.
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Key Insights
Fresh Cobnuts are ivory to cream-colored when peeled and have a smooth, firm, and lightly striped or ridged exterior. The nuts are crunchy, creamy, and have a tender, chewy quality, and when young, they have a fresh, subtly earthy aroma reminiscent of raw coconut or freshly shelled peas. Cobnuts are cultivated hazelnuts (Corylus avellana) grown commercially, whilst filberts are longer varieties. British terminology varies regionally. The meaning of COBNUT is the fruit of a European hazel (Corylus avellana grandis); also : the plant bearing this fruit.
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Today, cobnuts appear to be a catch-all term for any of the elongate forms of hazelnuts. The great thing about getting them fresh is that they have a lovely crisp, refreshing flavour, rather like water chestnut but with a mild hazelnut flavour. Cobnuts, Filberts & Hazelnuts (& Cobnut Cake) - British Food: A History