Hazelnut Oil

Hazelnut Oil

Botanical Name: Corylus avellana

Origin: Hazelnut oil has its native roots in the largest country of South America – Brazil.

Form: Non-viscous liquid.

Scent: The Hazelnut oil conveys a pleasant, light, nutty and sweet aroma to the noses.

Shade and Appearance: The Hazelnut oil appears in light Yellow shade.

Chemical constituents: The Hazelnut oil chiefly contains Linoleic, Oleic, Palmitic and Stearic acids, besides Proteins, Iodine and other minerals without forgetting the Vitamins A, B, D and E.

Extraction method: Hazelnuts are considered to be a very good ‘afternoon snack’ as they are loaded with good and essential fats, proteins and vitamins. The same shell-free nuts of the Hazelnut shrub are cold pressed and then the unrefined liquid is filtered to obtain purest form of Hazelnut oil, which has wonderful benefits for the skin.

Gels well with: It readily blends with most of the essential oils.

What makes it different?: The Hazelnut oil is enriched with moisturizing, emollient and stimulant properties, also well known for its astringent qualities.

Basket of benefits

Therapeutic: Hazelnut oil crafts a great hot oil treatment for dry hair, making them softer and more manageable. Hazelnut Oil penetrates well and is said to be a good choice for those with oilier skin. It is a good all purpose oil that can also be used in aromatherapy applications ranging from skin care to massage.

Medicinal: The Hazelnut oil is a well known stimulant to improve the circulatory system. It is also called the “pore-reducing” oil and “acne-fighting” oil as it’s the antibacterial components go to work battling skin bacteria to help reduce blackheads and pimples. The regular use of this oil promotes anti-aging effects, helping skin to appear more youthful and vibrant.

Cosmetics and Perfumery: The Hazelnut oil is considered is the perfect base oil for preparing skin care creams and lotions and hence it is the preferred choice of the cosmetic manufacturers.

Miscellaneous: Hazelnuts are used to make Pralines, French liqueur, Hazelnut butter and nut-based pastes and are usually added to candies and truffles. The oil is also used for cooking.