Raw Umber | organic hazelnut butter
28 lei
Without shipping
RAW UMBER, our organic hazelnut cream, stands out for the purity of its classic flavor, obtained by processing hazelnuts with no additional ingredients. Our version is a smooth, fluid cream that is easy to work into a wide range of recipes.
Rich in monounsaturated fats, vitamin E, and magnesium, it supports skin, heart, and nervous-system health and is a valuable addition to a balanced diet. Naturally gluten-free and well suited to vegan, keto, and paleo diets.
Spread it on toast, blend it into smoothies, use it in creamy desserts, or as a base for creams and toppings. RAW UMBER brings a pronounced roasted-hazelnut taste and unique versatility to your kitchen — an essential product for anyone who values simplicity and authentic flavor.
Nutritional values
100g
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Energy628 kcal/2628 kJ
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Fat59,8g
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of which saturated fat4,5g
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Net carbohydrates14,7g
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of which sugars4,3g
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Fiber9,5g
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Protein15,0g
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Salt0g
Allergens
Hazelnuts
Ingredients
100% dry roasted hazelnuts
Origin of nuts
Romania
Production
Azuga, Romania
Expiration date
6 months after production
Macronutrients
Protein
Carbs
Fiber
Fat
Recipes
Frequently Asked Questions
- A layer of oil on the surface is a 100% natural phenomenon. Hazelnuts release their own oil during roasting and grinding. The oil naturally tends to separate, regardless of how finely the nuts are ground. Oil separation over time indicates the absence of emulsifiers or hydrogenated oils. It is fixed instantly with a simple stir before use.
- Keep the jars in a cool, dry place, away from direct sunlight. The creams have a long shelf life, and the oil layer on top acts as a natural antioxidant barrier. Oil separation can be avoided by refrigerating them. In that case the creams will firm up and become more buttery. Let them sit at room temperature for a short while before use.
- Consistency depends on several factors: the hazelnut variety, roasting time, and grind. No consistency is “wrong,” but we prefer fluid creams because they are far more versatile: they work as toppings, sauces, and dips, and blend more easily into smoothies, dessert fillings, and so on.
- In practice they are the same type of product: hazelnuts ground until they become a paste. “Cream” suggests a finer texture, “butter” is the term often used by analogy with peanut butter, and “paste” can be coarser.
Five fun facts about hazelnuts
- Botanical classification
- Hazelnuts are among the few true nuts, along with chestnuts and acorns, because botanically they are the seeds of a woody-shelled fruit that does not open on its own.
- Millennia of cultivation
- They have been grown for thousands of years on the shores of the Black Sea. Herodotus mentioned them as early as the 5th century BC, and archaeological finds in Anatolia confirm hazelnut trade dating back to the Bronze Age.
- Romanian potential
- Although the world market is dominated by Turkey, which produces around 60–70% of the global harvest, major confectionery companies such as Ferrero argue that Romania can become a European leader thanks to its favorable climate and soil.
- Traditional medicinal uses
- In antiquity, hazelnuts appeared in Greek medical texts. Dioscorides recommended them in De Materia Medica, and the shell and green husk were used in folk remedies around the Black Sea.
- Distinct nutritional profile
- They are especially rich in vitamin E, monounsaturated fats, and fiber. Protein content is more moderate, but they provide a high intake of antioxidants and minerals such as magnesium, manganese, and copper.
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