Filbert: meaning, definitions and examples

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filbert

 

[ หˆfษชlbษœrt ]

Noun
Context #1 | Noun

type of nut

Filbert is a type of hazelnut and is often associated with sweet and savory dishes. It is a round, smooth nut that has a hard shell. Filberts are commonly used in confections, desserts, and as ingredients in various dishes, especially in European cuisine. Besides their culinary uses, they are also valued for their health benefits as they are rich in healthy fats, vitamins, and minerals.

Synonyms

cobnut, hazelnut

Examples of usage

  • I love adding chopped filberts to my salads.
  • The chocolate filbert truffles were a hit at the party.
  • He roasted filberts for a delicious snack.
  • Filbert trees can grow up to 20 feet tall.

Translations

Translations of the word "filbert" in other languages:

๐Ÿ‡ต๐Ÿ‡น avelรฃ

๐Ÿ‡ฎ๐Ÿ‡ณ เคซเคฟเคฒเฅเคฌเคฐเฅเคŸ

๐Ÿ‡ฉ๐Ÿ‡ช Haselnuss

๐Ÿ‡ฎ๐Ÿ‡ฉ filbert

๐Ÿ‡บ๐Ÿ‡ฆ ะปั–ั‰ะธะฝะฐ

๐Ÿ‡ต๐Ÿ‡ฑ orzech leszczynowy

๐Ÿ‡ฏ๐Ÿ‡ต ใƒ˜ใƒผใ‚ผใƒซใƒŠใƒƒใƒ„

๐Ÿ‡ซ๐Ÿ‡ท noisette

๐Ÿ‡ช๐Ÿ‡ธ avellana

๐Ÿ‡น๐Ÿ‡ท fฤฑndฤฑk

๐Ÿ‡ฐ๐Ÿ‡ท ํ—ค์ด์ฆ๋„›

๐Ÿ‡ธ๐Ÿ‡ฆ ุงู„ุจู†ุฏู‚

๐Ÿ‡จ๐Ÿ‡ฟ lรญskovรฝ oล™ech

๐Ÿ‡ธ๐Ÿ‡ฐ lieskovec

๐Ÿ‡จ๐Ÿ‡ณ ๆฆ›ๅญ

๐Ÿ‡ธ๐Ÿ‡ฎ leska

๐Ÿ‡ฎ๐Ÿ‡ธ hasselnรถt

๐Ÿ‡ฐ๐Ÿ‡ฟ ั„ะธะปะฑะตั€ั‚

๐Ÿ‡ฌ๐Ÿ‡ช แƒฎแƒ˜แƒšแƒกแƒ˜

๐Ÿ‡ฆ๐Ÿ‡ฟ fฤฑndฤฑq

๐Ÿ‡ฒ๐Ÿ‡ฝ avellana

Word origin

The word 'filbert' has an interesting etymology that can be traced back to Middle English. It is believed to have originated from the Old French term 'felber' or 'philibert', which in turn may derive from the 'Philibert', a given name in medieval times. The association with the hazelnut is likely due to the nut's harvest coinciding with the feast day of St. Philibert, who is celebrated on August 20th. In terms of its botanical classification, the filbert is technically a type of hazelnut belonging to the Corylus avellana species, which has a long history of cultivation in Europe. The widespread use of this nut can be traced back to the Romans, who cultivated hazelnuts for their nutritional properties. Today, the filbert is mainly grown in regions with temperate climates, such as Oregon and Turkey, where it has become a staple ingredient in both local and international cuisines.