Season Fourteen, Episode Seven. Still Growing
Journey into the world of hazelnuts and learn why this rich, buttery nut has been gathered and loved for ages.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Living the gold leaf life. You good, Amiyah?
Amiyah: I am wonderful, so happy to be back with you all.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Hazelnuts!
Amiyah: The wheel landed on hazelnuts, the rich and buttery little nuts gathered since ancient times. The hosts loved cracking into this cozy favorite.
Poke: Buckle up, folks. We are doing hazelnuts today.
Poke: Let us go back in time. What is the story of hazelnuts?
Amiyah: Hazelnuts have been gathered and enjoyed for thousands of years across Europe and Asia. Ancient peoples treasured them as a nourishing food that stored well through winter.
Poke: Grown widely in mild regions, hazelnuts became a beloved nut for snacking, baking, and blending into sweet spreads.
Amiyah: Okay, hit me with the fun facts.
Poke: Hazelnuts are also called filberts.
Amiyah: Okay, that is so good to know.
Poke: They grow on shrubby trees inside leafy husks.
Amiyah: I did not know that at all.
Poke: Toasting brings out their rich, buttery flavor.
Amiyah: That tracks.
Poke: They are the heart of many chocolate and nut spreads.
Amiyah: Let us talk varieties. What is out there?
Poke: Hazelnuts come in a few related types.
Amiyah: Go on.
Poke: Common hazelnuts are round and rich.
Amiyah: Filberts are a longer cousin with the same flavor.
Poke: I did not know that at all.
Amiyah: Roasted hazelnuts are deeper and nuttier.
Amiyah: Now let us take a trip. How is it used around the world?
Poke: In Italy, hazelnuts are blended into creamy sweet spreads.
Amiyah: Wait, really?
Poke: In Turkey, they are a major crop eaten roasted.
Amiyah: Okay, that is so good to know.
Poke: In France, they flavor pastries and cakes.
Amiyah: I did not know that at all.
Poke: Around the world, hazelnuts are paired with chocolate.
Amiyah: Time for the Myth of the Week. What do people get wrong?
Poke: A lot of people think some people think hazelnuts and filberts are different nuts.
Amiyah: Right, that makes sense.
Poke: Here is the truth. They are the same nut. Filbert is just another common name for the hazelnut.
Poke: A listener wrote in. Let us hear it.
Poke: Why do you toast hazelnuts before using them?
Amiyah: Love this question.
Amiyah: Toasting deepens their buttery flavor and loosens the papery skins, so the nuts taste richer and look cleaner.
Amiyah: Here is where I land on this one, no sugar coating.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Okay okay, fair, I will allow it.
Amiyah: Amiyah loves toasted hazelnuts sprinkled over a dessert.
Poke: Poke prefers them blended into a smooth chocolate spread.
Poke: I am just a palm tree, but even I think that is a spicy take.
Amiyah: Lightning round. Rapid fire, here we go.
Amiyah: Hazelnuts are also called filberts.
Poke: They grow inside leafy husks.
Amiyah: Toasting makes them richer.
Poke: They love being paired with chocolate.
Amiyah: Quick recap before we cook.
Poke: The hosts learned that hazelnuts, also called filberts, are rich buttery nuts gathered for thousands of years, beloved toasted, baked, and blended into sweet chocolate spreads.
Amiyah: And now my favorite part, the recipe.
Poke: Today we are making Toasted Hazelnuts. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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