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Indus Organic Roasted Hazelnut, 1 Lbx3 , Sulfite Free, Salt Free, Freshly Packed, Premium Grade - Indus Organics

Indus Organic Roasted Hazelnut, 1 Lbx3 , Sulfite Free, Salt Free, Freshly Packed, Premium Grade

$ 9,999.00

Hazelnuts are rich in unsaturated fat, the type of fat that is healthy for the human heart. Hazelnuts are loaded with manganese and vitamin E. The magnesium found in hazelnuts plays an important role in regulating the amount of calcium that goes in and out of our cells. 

Origin: Turkey

Filberts / Hazelnuts have a rich, exquisite taste.

Try hazelnut milk, hazelnut chocolate syrup / sauce (paired with Indus Organics cacao nibs), hazelnut-coconut snowballs (our coconut is available both raw and roasted), in cookies and cakes.

No more unhealthy, processed chocolate concoctions!


Hazelnut Brussels Sprout Pasta


  • 5 tablespoons butter
  • 8 ounces whole wheat pasta
  • ½ cup Indus Organics raw or roasted hazelnuts
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon onion, minced
  • 2 cups Brussels sprouts, chopped, no stems
  • 1 cup Parmesan cheese
  • Salt and black pepper to taste


  1. Melt the butter on a saucepan. When butter turns brown, pour it into a bowl and leave it aside.
  2. Heat up water in a large pot. When water begins to boil, add some salt and begin to stir in the pasta. When the pasta is finished cooking and has a firm texture, drain it.
  3. Chop Indus Organics Raw or Roasted Hazelnuts in half and set aside.
  4. Heat up olive oil in a pan, then add garlic and onion to cook for 3 minutes. Stir in Brussels sprouts and cook for approximately 6 minutes. Add the pasta and hazelnuts. Pour the butter on top and stir thoroughly. Lastly, pour in Parmesan cheese and sprinkle with salt and pepper.


Hazelnut Hummus


  • 1 can cannellini white beans, drained
  • ½ can garbanzo beans, drained
  • ¼ cup hazelnut oil
  • ½ cup Indus Organics raw or roasted hazelnuts
  • ¼ tsp Indus Organics Ceylon Cinnamon Powder
  • ¼ tsp Indus Organics nutmeg powder
  • Dash of Indus Organics cayenne pepper
  • 1 tbsp maple syrup
  • 1 tsp truffle salt
  • 2 tbsp lemon juice


  1. Place all ingredients except hazelnuts into a blender, then blend. Add hazelnuts last and continue blending until smooth.
  2. Drizzle hazelnut oil on top. Sprinkle with spice, pepper and hazelnuts. 


Hazelnut Cherry Chocolate Granola


  • 1 cup roughly chopped raw or roasted hazelnuts
  • 1/4 teaspoon hazelnut extract
  • 2 1/2 cups old-fashioned oats
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup chopped dark chocolate
  • 1 cup dried cherries
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1/2 cup pure maple syrup
  • 4 tablespoons melted coconut oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 300 degrees F.
  2. Line large baking sheet with parchment paper. (Set aside.)
  3. Combine salt, cinnamon, coconut, hazelnuts and oats in a large bowl.
  4. Whisk together maple syrup, vanilla, honey, coconut oil, and hazelnut extract in a small bowl.
  5. Pour liquid mixture over dry ingredients.
  6. Stir until dry ingredients are thoroughly coated.
  7. Distribute the granola mixture in an even layer on the baking sheet.
  8. Bake until golden brown (approx 30 mins) while stirring every 10 minutes.
  9. Permit to cool completely.
  10. Stir in dark chocolate chunks and dried cherries.
  11. Store in air-tight container to retain freshness for up to a month.                                                    


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